Pecan Pie Bars
These delicious pecan pie bars are an easy alternative to making classic pecan pie. They have a thick buttery base, delicious butterscotch flavor with a hint of cinnamon, and tons of pecan pieces.
Servings 18 pieces
Ingredients
Base
- 2 ¼ cups all-purpose flour
- ⅔ cup white sugar
- ½ teaspoon salt
- 1 cup unsalted butter , melted
Filling
- 1 cup brown sugar , packed
- 1 cup corn syrup
- ¼ cup unsalted butter
- 1 tablespoon cornstarch , dissolved in 1 tablespoon water
- ½ teaspoon cinnamon
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 ¾ cups chopped pecans
Instructions
Base
- Preheat the oven to 350F degrees. Line a 9x13 inch pan with parchment paper, leaving an overhang around the edges.
- In a large bowl whisk together the flour, sugar and salt. Then stir in the melted butter.
- Press the mixture into the bottom of the prepared pan.
- Bake for 20 minutes, then remove from the oven. (Keep the oven turned on).
Filling
- As the base is baking, make the filling.
- In a medium saucepan melt together the sugar, corn syrup, butter, and cornstarch dissolved in water. Stir gently as everything melts together.
- Remove from the heat and stir in the cinnamon and vanilla extract.
- In a separate bowl whisk the eggs. Then whisk a few tablespoons of the warm sugar mixture into the eggs.
- Whisk the eggs into the rest of the warm sugar mixture.
- Sprinkle the chopped pecans over the cooked base, the pour the filling overtop.
- Bake in the preheated oven for 30 minutes, or until the middle no longer wobbles if you give the pan a gentle nudge.
- Place the pan on a wire cooling rack and cool completely (at least 2 hours) before slicing into bars.
Notes
*Store leftovers at room temperature in an airtight container for 2 days, or in the fridge for up to 4 days.
**Bars can be frozen in an airtight container. Thaw in the fridge.