+

Pecan Pie Bars

Ingredients (11)

For the crust:

  • 3/4 cup cold unsalted butter (1 1/2 sticks), diced, plus more for coating the pan
  • 1 1/2 cups all-purpose flour
  • 2/3 cup light brown sugar
  • 1 teaspoon kosher salt
  • 2 tablespoons cold water

For the filling:

  • 1/2 cup unsalted butter (1 stick), softened
  • 1 cup light brown sugar
  • Pinch of kosher salt
  • 1/3 cup light corn syrup
  • 1/4 cup all-purpose flour
  • 3 cups coarsely chopped pecans
Try Amazon Fresh
Nutritional Information
  • Calories264
  • Fat19.49g
  • Saturated fat6.93g
  • Trans fat0.39g
  • Carbs22.36g
  • Fiber1.55g
  • Sugar13.98g
  • Protein2.3g
  • Cholesterol25.42mg
  • Sodium91.78mg
  • Nutritional Analysis per serving (24 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Pecan Pie Bars

This holiday go-to from Claire Robinson of Food Network’s 5 Ingredient Fix, a crisp and chewy twist on pecan pie, is easy to make and simple to transport to cookie parties or that office holiday potluck.

Craving the real thing? Check out our Chocolate Pecan Pie recipe.

Instructions

  1. 1Heat the oven to 350°F and arrange a rack in the middle. Line a 13-by-9-inch baking dish with foil, leaving an overhang of about 2 inches on each of the long sides. Smear the foil with butter.
  2. 2In a food processor, blend the flour, brown sugar, measured butter, and salt until the mixture resembles coarse sand. Add the cold water and mix until the dough just holds together. Press the dough into the bottom of the buttered, foil-lined baking dish and bake until golden brown, about 20 to 25 minutes.
  3. 3Meanwhile, make the filling. In a stand mixer fitted with the paddle attachment, add the butter, brown sugar, and pinch of salt and mix on medium speed until light and fluffy, about 3 minutes. Add the corn syrup, flour, and pecans; mix until just combined. Spread the filling over the cooked crust and bake until golden brown, about 30 to 35 minutes. Cool completely in the pan.
  4. 4Lift the foil overhang to remove from the pan and transfer to a cutting board. Use a sharp knife to cut into 2-inch bars. Store in an airtight container for up to 3 days.
Load Comments

Recommended from Chowhound

21 Tropical Touches to Turn Your Place into Paradise
Home

21 Tropical Touches to Turn Your Place into Paradise

by Jen Wheeler | With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing...

8 Global Online Cooking Classes for a Taste of Travel at Home
Shop

8 Global Online Cooking Classes for a Taste of Travel at Home

by Pamela Vachon | With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing...

The Hawaiian and Not-So-Hawaiian Histories of the Mai Tai
Spotlight Interviews

The Hawaiian and Not-So-Hawaiian Histories of the Mai Tai

by Paige Feldman | With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing...