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"I love pecan pie— but I can’t consistently make a pie that tastes great, isn’t too runny and that serves well… I just can’t! I found a recipe a few years ago for these delicious pecan pie bars - they serve great, are easy to make for a lot of people, and I love the buttery crust."
— Julie Cox


Ingredients for the Filling:

⅔ cup firmly packed brown sugar
6 tablespoons all purpose flour
½ tsp salt
1 ½ cups dark corn syrup
4 eggs
2 generous teaspoons vanilla extract
1 ¾ cups chopped pecans

Ingredients for the Crust:

1 ¾ cups flour
¾ cup softened butter (I use salted butter here)
⅓ cup sugar
¼ cup chopped pecans


Directions:

  1. Most years (except this year…) I double this recipe and make two batches- they are THAT good! But we are gonna make 1 batch here. Grab a 13x9 inch baking dish. I like to use a glass baking dish for this recipe.

  2. Heat the oven to 350 degrees.

  3. Make the crust: mix the 1 ¾ c flour, ¾ c butter and ⅓ c sugar in a mixing bowl. Beat on medium speed until mixture looks like coarse crumbs. Scrape the sides of the bowl often while you do this. Then stir in the ⅓ c chopped pecans.

  4. Press the crust mixture into the bottom of your undressed 13x9 inch baking dish. Bake about 18 minutes or until edges are lightly golden brown.

  5. While the crust is baking, make the filling.

  6. Mix the ⅔ c brown sugar, 6 til flour, and the ½ tsp salt together in a large bowl. Mix them well (by hand). Add corn syrup, eggs, and vanilla. Again, mix everything well by hand. Stir in the 1 ¾ c chopped pecans.

  7. Take the crust out of the oven when it is ready. Spread the filling mixture over the hot crust.

  8. Bake the filling and crust to gather for about 30-35 minutes until filling is set a knife inserted 1 inch from edge comes to clean.

  9. Cool completely on counter. Refrigerate for at least 30 minutes, then cut into generous bars.

  10. I make these on Wednesday before Thanksgiving on Thursday- I pull them out of the fridge about an hour before we eat.

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