Pecan Pie Bars

One of my favorite pies is a good Pecan Pie! Not the store bought kind, a real homemade Pecan Pie made my Mom. That has always been a favorite of mine. Now I prefer to not make pies, I just struggle with pie crust and never have the time dedicated to making them!

This fall I have been hungry for some pecan pies and decided to try a recipe for pecan pie bars with a shortbread crust. I tried a few recipes and ultimately, I combined a few recipes, added my own ingredient of maple syrup and kept making them until I think I got the recipe right!

I added the maple syrup because my Mom added maple syrup to her Pecan Pie. I grew up in an area where maple syrup is harvested and made frequently so maple syrup is a favorite in our house and it has to be the REAL kind. Just like my butter and dairy! My Uncle now makes his own maple syrup for our family so I have some of my own that I love to bake with and enjoy on pancakes and french toast throughout the year.

I would love for you to try these and let me know what you think! My family has loved them and haven’t complained with me making multiple batches. We even did a blind taste test last night.

Now, one thing I do want to note is that I have a favorite bar pan and that’s what I used for this recipe. It’s my Pampered Chef Large Bar Pan. So that is what I use here for the recipe and it’s size is 14¾” x 10½”. I recommend using a 15″ x 10″ pan but honestly anything will work, I think you would use a 13″ x 9″ but expect them to be thicker and might take a little more time to set up or you could use a jelly roll pan which is 17″ x 12″ and just plan on taking it out a bit earlier.

Pecan Pie Bars

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Recipe by Renée at EatFarmLove.com Course: Desserts, Cookies, Christmas Cookies

Servings

12-20

servings

Prep time

30

minutes

Cooking time

50

minutes

Total time

1

hour 

20

minutes

Ingredients

• PECAN PIE BAR CRUST

• 2 cup all-purpose flour

• 3/4 cup butter, softened and cubed

• 1/3 cup sugar

• 1/2 teaspoon salt

• PECAN PIE BAR FILLING

• 4 eggs

• 1 1/2 cup corn syrup

• 1 1/4 cup sugar

• 1/4 cup maple syrup, if you don’t have maple syrup add in an 1/4 cup brown sugar

• 3 Tablespoon butter

• 1 1/2 teaspoon vanilla extract

• 2 1/2 cup chopped pecans

Directions

• Preheat oven to 350°. Grease a 15″ x 10″ inch jelly roll baking pan.
• Combine flour, butter, sugar and salt in mixing bowl. Beat at medium speed, scraping bowl often, until mixture resembles coarse crumbs.
• Press the crust mixture evenly onto the bottom of the greased baking pan. Bake for 18-20 minutes or until edges are very light golden brown.
• While the crust is baking, mix together the filling. In a large bowl, whisk eggs, corn syrup, sugar, maple syrup, melted butter and vanilla. Stir in the chopped pecans.
• When the crust is done baking, pour the filling over the hot crust.
• Bake for 25-30 minutes longer or until filling is set. Watch is carefully after the 25 minutes as I find it can overcook quickly. Cool completely before you cut into the bars.
  

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