Go Back Email Link
–+ servings
Butterscotch Pecan Bars with chewy caramel, crunchy pecans, and buttery shortbread crust. A perfect leftover dessert recipe that combines rich flavors and textures for indulgent snacking. No corn syrup.

Pecan Pie Bars

Sarita Harbour
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course bars, Dessert, Desserts, Snack, Snacks
Cuisine American
Servings 12 servings
Calories 591 kcal

Ingredients
  

For the Crust

For the Filling

  • 3 cups chopped pecans
  • 1/2 cup butter
  • 3/4 cup brown sugar
  • 1/3 cup honey
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/2 teaspoon salt plus extra for topping, optional
  • 1/4 cup heavy cream

Instructions
 

Instructions:

    • Preheat oven to 350°F (175°C). Line a 9 x 13 inch baking pan with parchment paper or lightly grease it.
    • Prepare the crust:
    • In a large bowl, mix the room temperature butter with the flour, sugar, and salt, breaking it up little by little until it forms a dough.
    • Press the dough evenly into the bottom of the prepared pan to form a firm crust.
    • Bake for 18 to 20 minutes or until the edges are lightly golden. Remove from the oven, pierce with a fork, and let cool slightly.
    • Prepare the filling:
    • In a saucepan over medium heat, add the chopped pecans, brown sugar, vanilla extract, honey, salt, and butter, stirring until a caramel forms and is
    • combined, about 2 minutes.
    • Then add the cream and fold into the mixture. Remove from heat, let cool slightly, and add the eggs.
    • Mix well until fully combined.
    • Assemble and bake:
    • Pour the pecan filling over the prebaked crust, spreading it evenly. Bake for 20-25 minutes more, or until the center is barely set and the top is golden brown.
    • (Optional: Sprinkle with a pinch of flaked sea salt immediately after baking to enhance the flavor.)
    • Cool and cut:
    • Let the bars cool completely in the pan.
    • Once cool, remove them using the parchment paper (if used) and cut them into squares or bars.

    Notes

    1. Substitute all-purpose flour with a gluten-free baking flour blend in a 1:1 ratio (with xanthan gum if possible).
    2. Use pure maple syrup, agave syrup, or date syrup instead of honey for a different sweetener.
    3. Don't overbeat them when adding them to the filling; mix just enough to prevent the filling from becoming foamy or airy.
    4. Let the sugar and butter mixture cool slightly before adding the eggs to prevent it from cooking on contact.
    5. Use parchment paper or silicone in the pan to help prevent the bars from sticking. Gives the filling a smooth, creamy texture.
    6. For a clean, even cut, let the bars cool completely and use a large knife.
    7. Refrigerate the bars before cutting if you want firmer, more defined slices.
    8. Freezing the bars: Wrap them individually in plastic wrap and store them in an airtight container for up to 2 months.
     
     
     
     
     
     

    Nutrition

    Serving: 1servingCalories: 591kcalCarbohydrates: 54gProtein: 6gFat: 42gSaturated Fat: 15gPolyunsaturated Fat: 7gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 84mgSodium: 362mgPotassium: 178mgFiber: 3gSugar: 35gVitamin A: 719IUVitamin C: 0.4mgCalcium: 48mgIron: 2mg
    Keyword pecan pie bars
    Tried this recipe?Let us know how it was!
    QR Code linking back to recipe