Pecan Pie Bars

Pecan Pie Bars

Pecan Pie Bars


What’s something I love more than cats?? Fall baking! Yes Fall is here and so are the yummy baking magazines and cookbooks. I was in my natural habitat (aka. target) and I came across The Southern Living (special collectors edition) Best Fall Recipes Magazine. I skimmed through it and saw this delicious yet easy pecan pie bars and I was like yup I’m making that today! I just love finding new recipes and trying them out to add to my recipe collection. Thanksgiving is upon us and if you’re a newbie at baking then this recipe would be a great one to try and bring to your families!  So if you’d love to make these fall treats then keep on reading:)


Makes: 32 bars  Active: 20 min.  Total: 3 hours, 25 min.

You will need:


  • 2 1/2         cups all – purpose flour                                    
  • 2/3            cup powdered sugar
  • 3/4            cup chopped toasted pecans
  • 1/2 tsp.    kosher salt
  • 1                cup butter, cubed
  •                    vegetable cooking spray


  • 3/4            cup cane syrup
  • 1/2            cup firmly packed dark brown sugar
  • 6 Tbsp.     heavy cream
  • 6 Tbsp.     butter
  • 1/4 tsp.     kosher salt
  • 1 tsp.          vanilla extract
  • 3 cups        coarsely chopped toasted pecans

Top Tips:

  • The recipe calls for a food processor ( I highly recommend using one )

Hamilton Beach 10-Cup Food Processor, with Bowl Scraper (70730)

Let’s do this!:

1. Prepare Crust: Preheat oven to 350°. Pulse flour and next 3 ingredients in a food processor 8 to 10 times or until thoroughly combined and pecans are finely chopped; add butter, and pulse 8 or 9 times or until mixture resembles coarse meal. Line bottom and sides of a 13- x 9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil with cooking spray. Press mixture onto bottom of prepared pan.

2. Bake at 350° for 20 to 25 minutes or until lightly browned. Cool completely on a wire rack (about 25 minutes).

3. Prepare Filling: Bring syrup and next 4 ingredients to a boil in a large saucepan over medium heat, stirring constantly until butter melts and mixture is smooth; boil, stirring constantly, 1 minute. Remove from heat, and stir in vanilla and 3 cups coarsely chopped toasted pecans. Pour hot filling over cooled crust.

4. Bake at 350° for 14 to 16 minutes or until filling bubbles in center. Cool bars completely in pan on a wire rack (about 1 hour). Chill bars 1 hour before cutting.





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