Best Ever Pecan Pie Bars are so good people offer to pay me for them. A fabulous recipe with a caramelized pecan pie set atop a shortbread crust is the absolute perfect nut bar. My family requests more of this dessert than any other every year.
Resharing this in memory of my mom... It's been 6 years and we miss her everyday...
Well, it is officially November and around here that means it's baking season!
Every Christmas I ask our families what they would like to see in the homemade gifts that we give each year. My family always says the same thing. "Lots and lots of your pecan bars."
A vanilla shortbread crust is the base for this amazing treat. 2 pounds of pecans and brown sugar guarantee that this will be a very nutty sweet treat.
Interestingly, this is an adapted version of the recipe that started it all. In the fall of 2006, after dating for nearly 10 years, Chad and I were busy preparing for our Christmas wedding.
Needless to say, holiday baking wasn't in the plans, but my mom insisted I had to make these pecan squares that she had gotten from a friend at work.
We lived 2,300 miles apart. So, I wrote down the recipe, planning to make them soon. Let me tell you; those pecan squares were amazing.
At the time I had no idea who the author was, but that one recipe would soon change my world.
It wasn't long after that I was flipping through the channels, and I landed on a woman making the same pecan square recipe that my mom gave me. I stopped, remembering how delicious they were. Her name was Ina Garten.
She had a Long Island accent and a warm laugh that reminded me of my mom. She had a way about her that drew me in. So, I watched, and I learned. A passion was ignited in me to get into the kitchen and try new things.
I started outfitting my kitchen with new tools and getting creative with my food. Before long I found my family and friends were texting me and asking for recipes for my newest creations.
We decided to put them online so everyone we knew could find them. In the summer of 2011, we published our first recipe on The Slow Roasted Italian blog.
Chad and I are just like Frick and Frack. Partners in love and life, you can't find one of us without the other, so naturally, it was family adventure as Chad saw my passion and excitement and jumped-in, camera in hand. He has an amazing knack for making my recipes looks as delicious as they taste, dontchathink?
The funny thing is, up until this point I REALLY thought I knew everything there was to know about cooking. I proudly served Chad frozen chicken fried steak and boxed mashed potatoes for our first meal together in 1998. I really thought I was the cat's meow. I would soon realize that I had so much to learn.
Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes. The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.
8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!! Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!! And we have included kitchen tips to make dinnertime less stressful.
We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.
How to Freeze Pecan Pie Bars
So, to surprise my family I made an entire 12x18 pan of pecan bars and shipped it to my mom for Christmas a few years ago. I told her if she wrapped them well they would keep for 6 months in the freezer.
Would you believe that shortly after New Years my baby sister called and begged me to make her some more! They were gone. So, I am shipping her a 1/4 pan. Shhh! Its a surprise.
This recipe can be 1/2'd to make a 9x13 pan and cut into 1/4's to make an 8x8 pan. I seriously recommend that you make these. You will love them.
Helpful Tips to make Best Ever Pecan Pie Bars:
- The dough will be very sticky; sprinkle the dough and your hands lightly with flour.
- Try chopping pecans in a food processer to make easy work of the prep or buy chopped pecans.
- The pecan bars will be a little wiggly when they are done cooking, just not jiggly. They will set up as they cool.
- Let the bars cool completely before cutting, I like to refrigerate overnight.
- Use a sharp knife to cut the bars.
- I like to use parchment paper to line the pan. When they are done cooling you can lift the bars out of the pan by the parchment and cut on a cutting board.
- These bars freeze perfectly. Wrap in a gallon size freezer bag with sheets of parchment paper between the stacks of bars. They keep for up to 6 months in the freezer.
What you will need to make Best Ever Pecan Pie Bars:
- 12x18 Baking Pan - This is NOT the standard casserole dish. It holds 2 times as much and I use it several times a year to make huge batches of pecan bars.
- 9x13 Baking Pan - I love this pan for baking cakes with square edge, making pans of brownies and 1/2 recipe of these pecan bars (see the recipe notes for details).
- 8 x 8 Pan- Perfect square pan for 1/4 recipe of these pecan bars (see recipe notes for details).
Enjoy!
With love from our simple kitchen to yours.
Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to The Slow Roasted Italian by Email and receive new recipes in your inbox every day!

Check out more of our favorite dessert recipes:
Crockpot CandyNo-Bake Avalanche Cookies
The Best Brownies Ever
Outrageous Cherry Dr Pepper Cake
Ooey Gooey Insanity Cake
Death By Chocolate Cake
See how easy Best Ever Pecan Pie Bars are to make. Watch the video!!!
Yield: SERVES 24-36 (see notes for smaller sizes)

Best Ever Pecan Pie Bars
The Best Ever Pecan Pie Bars are so good people offer to pay me for them. A fabulous recipe with a caramelized pecan pie set atop a shortbread crust is the absolute perfect nut bar. My family requests more of this dessert than any other every year.
prep time: 10 MINScook time: 45 MINStotal time: 55 mins
Ingredients
Shortbread Crust
- 1 1/4 pounds (5 sticks) unsalted butter, room temperature
- 3/4 cup granulated sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 4 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
Pecan Pie Topping
- 1 pound (4 sticks) unsalted butter
- 1 cup light corn syrup
- 3 cups light brown sugar, packed
- 1/4 cup heavy cream
- 2 pounds pecans, chopped
Instructions
- Preheat the oven to 350°F.
- For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes.
- Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined.
- Press the dough evenly into an ungreased 18 by 12 by 2-inch baking sheet, making an edge around the edge like you would a pie crust . It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
- For the topping, combine the butter, corn syrup, and brown sugar in a large, heavy-bottomed saucepan.
- Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans.
- Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set.
- Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.
notes
FOR A 9x13 pan (serves 18) Crust 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature 6 tablespoons granulated sugar 2 large eggs 1 1/2 teaspoons pure vanilla extract 2 1/4 cups all-purpose flour 1/4 teaspoon baking powder 1/8 teaspoon kosher salt Topping: 1/2 pound (2 sticks) unsalted butter 1/2 cup light corn syrup 1 1/2 cups light brown sugar, packed 2 tablespoons heavy cream 1 pound pecans, chopped Follow directions above. Watch your cooking time. Time will be decreased for smaller pan sizes. --------------------------------------------------------------------- FOR AN 8x8 pan (serves 9) Crust 1 1/4 sticks (10 tablespoons) unsalted butter, room temperature 3 tablespoons granulated sugar 1 large egg 3/4 teaspoon pure vanilla extract 1 cups + 2 tablespoons all-purpose flour 1/4 teaspoon baking powder 1/8 teaspoon kosher salt Topping: 1 stick (1/2 cup) unsalted butter 1/4 cup light corn syrup 3/4 cups light brown sugar, packed 1 tablespoon heavy cream 1/2 pounds pecans, chopped Follow directions above. Watch your cooking time. Time will be decreased for smaller pan sizes. Recipe adapted from Ina Garten.
Recipe developed by Donna Elick The Slow Roasted Italian
Copyright ©2013 The Slow Roasted Italian – All rights reserved.
Copyright ©2013 The Slow Roasted Italian – All rights reserved.
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
I'm pinning this! :-) They look amazing!
ReplyDeleteOh, you really should try them Elizabeth Ann. They are amazing.
DeleteI make something similar but instead I use half as much Karo syrup and an equal part pure maple syrup
DeleteSounds fabulous with the maple syrup. How does the consistency compare considering Karo syrup is much thicker in consistency than maple syrup?
DeleteYou can also use half and half and works our just fine. When you heat to boiling for the three minutes at the end it will thicken well with brown sugar and butter! You can also add some real honey! A combination is fine just as well if you dont like the thought of using so much of the cornsyrup. But I wouldn't substitute more then half.
DeleteU can use real maple syrup and also real honey I would reccommend a combination of the two. Substitute half of the corn syrup for this and will turn out just fine! It thickens very well with the sugar and butter when heated those last few minutes to boil it turns very think and consistency is really no different!
DeleteI made these yesterday not as good as they look ,wasted time and wasted money...
DeleteLooks like a must try recipe.
ReplyDeleteoh, yeah.
ReplyDeleteThese look fabulous - thanks for the recipe can't wait to try them!
ReplyDeleteThanks Jaclyn. My family seriously fights over these. Too funny, huh? Thanks for commenting.
Deleteif you use sel-rising flour you want add salt?
DeleteWhat kind of crazy cream do I use? It didn't say.
DeleteThank you
Dianna
Wonder if you could add eggs to tipping for that more traditional pecan pie Carmel topping?
DeleteHeavy cream, Dianna henning
Delete9 sticks of butter...oh my goodness. How can anything with that much butter be bad?! I'm obsessed with pecan anything - I'll be trying these for sure!
ReplyDeleteSeriously! But it makes a 12x18 pan. So, cut that in 1/4's and its only 2 1/4 sticks for an 8x8 pan. Just a little reasoning to be free from the guilt. haha
DeleteIt's not the butter that gets me, it's the 2 lbs of pecans!! These will cost me probably 20 euros just for the pecans.
DeleteIt's not the butter that gets me, it's the 2 lbs of pecans. I live in Europe, no big bags of pecans here except at Holland and Barrett. (Think GNC)
DeleteI will be coming to Ireland late May, if you would like me to bring you some pecans I would be happy to do it. Sheila
DeleteThere are so many goodies i didn't get to make or taste from the holiday season, if we could just make it last a little bit longer! These look wonderful, and I didn't even get so much as a piece of pecan pie this year, gotta make up for that with these bars!
ReplyDeleteOh, believe me Sue... These bars make up for it all. They are soooo good. Enjoy.
DeleteSounds like a square of heaven in your mouth! Thanks for the recipe!
ReplyDeleteSounds like a square of heaven in your mouth! Thanks for the recipe!
ReplyDeleteIs it possible to get this recipe reduce to half the size. We are on a lighter dessert meal and just a taste per person would be adequate. \please post if possible. Thanks!
ReplyDeleteAbsolutely! I have even 1/4'd the recipe to get an 8x8 pan. Enjoy!
DeleteSorry, i read it AGAIN and saw the REDUCED size version. Thank You.
ReplyDeleteHaHa! Have a fabulous event.
Deletecould you substitute maple syrup for the corn syrup?
ReplyDeleteI have never tried that, but please let me know how that works. It sounds perfect! I was going to try a recipe with maple syrup and brown rice syrup for my mom who can't have sugar.
DeleteI do not think maple syrup is sugar free.
DeleteMaple syrup is not sugar free but it is better in moderation for diabetics than white or brown sugar😍😎
DeleteCorn Syrup - is that like a glucose syrup?? I am in NZ and we do not have corn syrup here that I have seen
ReplyDeleteI found this very great description for you from here http://www.ochef.com/362.htm
DeleteCorn syrup is just what the name implies, a liquid derivative of corn starch, that is primarily the sugar called glucose. It is used extensively in the manufacture of processed foods and beverages in the US, because it does not crystallize as readily as sugar and is generally less expensive (although it is also not as sweet as sugar).
It is available to consumers in the US in two forms — light, which has been clarified to remove all color (and which is essentially flavorless), and dark, to which caramel color and molasses have been added. Because of its tendency not to crystallize, it is often called for in recipes for frostings, candies, jam, and jellies.
If light corn syrup is not available, you can substitute a sugar syrup made with 1-1/4 cups sugar and 1/3 cup water, boiled together until syrupy. If your recipe calls for dark corn syrup, we’d suggest using a sugar syrup with a dash of dark treacle or unsulfured molasses, both of which are derived from sugar cane.
Hope that helps!
I substitue with Lyes Golden syrup...
DeleteLyles is the perfect substitute
DeleteMade these the other day and they are already gone. Delicious!!!
ReplyDeleteIs it really 9 sticks of butter???
DeleteYes 9 sticks of butter to make a 12x18 pan (serves 36-48). Cut the recipe in 1/4 and make an 8x8 pan and cut into 9 squares.
DeleteEnjoy.
It's for Christmas, once a year recipes like this with 9 sticks of butter are exempt from our daily worrying about calories and colestoral. At least in my house. LOL!
DeleteIt's for Christmas, once a year recipes like this with 9 sticks of butter are exempt from our daily worrying about calories and colestoral. At least in my house. LOL!
Delete9 sticks of butter just doesn't seem right...even for Paula Dean! LOL! :-)
ReplyDeleteYes 9 sticks of butter to make a 12x18 pan (serves 36-48). Cut the recipe in 1/4 and make an 8x8 pan and cut into 9 squares.
DeleteEnjoy.
LoL
DeleteHow much is 5aticks of butter in grams please?
Delete12x18 pan, is that kind of like a large cookie sheet?
ReplyDeleteIt is the size of a jelly roll pan, but that pan is not tall enough for this recipe. It may look like it will all fit, but it will drip out of your pan and into your oven. Use a 12x18x2 pan for this recipe. Enjoy.
DeleteSo just half the ingredients to make a smaller version?
ReplyDeleteYes, halve the ingredients and make a 9x12 pan. Enjoy!
DeleteCan you give us the recipe for a 9x9 pan? I'm afraid ill mess up the ingredients if I don't 1/2 it correctly? LOL
ReplyDeleteFor a 9x9 pan -
DeleteCrust
1 1/4 sticks (12 tablespoons) unsalted butter, room temperature
3 tablespoons granulated sugar
1 large egg
3/4 teaspoon pure vanilla extract
1 cups + 2 tablespoons all-purpose flour
½ teaspoon baking powder
¼ teaspoon kosher salt
Topping:
1 stick (1/2 cup) unsalted butter
1/4 cup Karo light corn syrup
3/4 cups light brown sugar, packed
1 tablespoon heavy cream
1/2 pounds pecans, chopped
Enjoy, and let us know how it goes.
Deletecan I use milk if I don't have heavy cream?
DeleteWhat about the baking times for the 9×13;9×9;& 8×8 pans
DeleteIs there any substitute you could recommend for the heavy cream? It is 2 days before Thanksgiving and of course the store is out! Lol
ReplyDeleteThe next best thing would be half and half or milk. There is enough butter that the adaptations should not be too noticeable (due to richness). Enjoy and let us know how it goes.
DeleteTry canned carnation if you have it.
DeleteDo you keep them in the refrigerator?
DeleteOh my gosh I hate to ask this but for a 9 x12 pan do you have the measurements? 9x9 is too small for my family.Please! LOL.. :):) Thank you!
ReplyDeleteHere the measurements for a 9x12 pan -
DeleteCrust
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
6 tablespoons granulated sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon kosher salt
Topping:
1/2 pound (2 sticks) unsalted butter
1/2 cup Karo light corn syrup
1 1/2 cups light brown sugar, packed
2 tablespoons heavy cream
1 pound pecans, chopped
Hope that helps! Enjoy.
Thank you so much! :)
DeleteThank you...going to be one of my Christmas bakes!!!!!
DeleteI made this today. I can't just eat one piece! Because of stomach issues I cut the butter from 21/2 to 2 sticks. I also substituted 2% milk for cream. It turned out fine with substitutes. I also used dark corn syrup.
DeleteHow do you know if it is "set"?
ReplyDeleteThe bars are "set" when you get just a little movement in the middle when you move the pan, as opposed to the giggling they do when not cooked through. Enjoy and let us know how it goes!
DeleteI made it today. the crust was cake like. I was expecting more crunch. Did I do something wrong? I put mine in a 9x13 pan.
ReplyDeleteI wrote you earlier about it being to cake like. I didn't let it cool long enough. its much better now. very yummy
ReplyDeleteI had the same problem - the shortbread was too cake-like. Is it simply a matter of letting it cool off longer, or is it a baking time issue? When I cut and removed bars from pan, the shortbread base flaked and separated from topping a bit. Thanks if anyone can help!
DeleteMine was cake-like too. Is the remedy to this simply letting the base cool longer? When I cut them into bars, the bottom crumbled away from the topping. Thanks!
DeleteConfession: I made the 9x12 crust for a 6x9 pan. We love crust so all was good. It is the BEST EVER. I mother-in-law would have loved this too! Made for Thanksgiving dessert and my oh my were we ever satisfied. thank you :)
ReplyDeleteSilly question, but wouldn't a stick and a quarter of butter be 10 tablespoons? Since a stick is 8 tablespoons?
ReplyDeleteGood Point. I will edit it. Thanks for catching that for me.
DeleteIs there a way to serve this warm? :)
ReplyDeleteWhat is heavy cream?
ReplyDeletePer Google: Cream is a dairy product that is composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, will eventually rise to the top.
Deleteoh they looks so darn good!
ReplyDeleteWish I was on your shipping list! :-) This along with the other recipes sound so delicious. I like how you broke this down for different serving sizes. Thank You! Pinning it!!
ReplyDeleteEnjoy and let us know how it goes.
Deletexo
Amazing recipe, full of my favorite things, pecans, caramel, short-bread base, sounds fantastic!!!
ReplyDeleteIngredients shopping tomorrow to make this for sure, using the full recipe as I know I'll love this...
Here in the U.K. we don't have 'Karo light corn syrup' so could I use what we use for similar things, which is 'Golden Syrup'? Many thanks for any advice.
Odelle Smith ( U.K.).
That sounds perfect Odelle. Let us know how it goes. Enjoy!
DeleteThese are amazing! Has anyone tried to make these into a traditional pecan pie in a pie pan? I would assume you can use the 8x8 recipe, but increase baking time due to deeper pie dish? Any tips/tricks/suggestions are welcomed! Thanks!
ReplyDeleteYour delicious pecan pie bars recipe has been chosen as one of the best 50 Thanksgiving pecan pie recipes on the net.
ReplyDeleteHappy Thanksgiving! :)
AWESOME!!! I don't like pecan pie because it's too sweet, but these bars are just right. Everyone loved them. New favorite. Thank you!
ReplyDeleteHi Donna. I think there may be an issue with the conversions for 8x8 salt & baking powder. I've worked it out as 1/8th teaspoon baking soda & 1/16th (pinch!) of salt, based on halving it?
ReplyDeleteI'm about to try with half maple syrup & half corn syrup. Results to follow!
Did you ever try with the maple syrup? Would love to know how it came out.
DeleteI think I’m going to try these little babies out this week. I’m wondering how to store them?
ReplyDeleteReading these comments, it doesn't sound like storing them will be a problem~~~there won't be any left TO store. :)
DeleteJust wrap them in plastic, slip them into a zip lock bag and put them in the fridge or freezer. Or put them in a Lock & Lock container, or better yet, if you have a Food Saver System, seal em up and keep em forever.
DeleteHow long is cooking time for 9 × 13
ReplyDeleteHas anyone made the 9x13 version of these? If so, how long did you bake them for?
ReplyDeleteThanks!
How many days in advance can this be made?
ReplyDeleteI make these months ahead and wrap them in plastic wrap and store them in a freezer bag. They keep for up to 6 months this way.
DeleteEnjoy and let us know how it goes.
They surely wouldn't keep 6 months in my freezer, they would be in danger of me eating them all in 6 hours though...lol.
DeleteThis was too good! We all loved these bars. This will be gifts for friends and teachers this Holiday 😊
ReplyDeleteI made the big batch of these...HUGE MISTAKE!! They do not fit in a 12x18 pan.....there was way too much filling to even put on the crust part and then they ran over all over in the oven. Be aware that the recipe for the large pan is way to large for that size of pan! Yes I followed the recipe to a "T" and I used the exact size pan she said. HUGE MESS!!! The large recipe would be closer to the large pan AND an 8x8 pan. Beware!! They taste awesome....but beware of the size you make.....
ReplyDeleteHi Kimberli, I am sorry to hear you are having trouble. I would measure the pan that you are thinking is 12x18. I would bet it is more like a 9x13. Truth be told I did the same thing once. I made a recipe that called for a 12x18 pan in my 9x13 pan and it over flowed all over my oven. Then I realized I was using the wrong pan size.
DeleteLet me know what you come up with. I have been making this recipe for 9 years now and once I bought the 12x18 pan they have been perfect every time.
This just happened to me too. I am just sick about it and I DID use the large pan. The crust alone was almost level with the top of the pan even before adding the pecan mixture. My house is smoking, my oven is a mess and i just wasted a TON of $$ on the ingredients...HELP. =(
DeleteWas it 2 in. deep?
DeleteWow! Looks delicious, May i use a 12x12 pan instead of 9x13?
ReplyDeleteThese are the best ever. I trusted the recipe and did it came out beautifully! It's a keeper. Thank you so much for sharing. I now get the title of baker in my family!
ReplyDeleteYour recipe I see calls for 5 sticks of butter for the 12x18 pan. So where does it say 9? Anyway they do sound delicious. Must try them
ReplyDeleteIt calls for 5 sticks in the CRUST, 4 sticks in the TOPPING
DeleteMade the bars. Delicious! Do you have a nutrition count on them?
ReplyDeleteHow do you get such a nice cut on your bars?
ReplyDeleteSo, while others weren't thrilled with the prospect of using 9 sticks of butter in one recipe, I KNEW that the butter would make this recipe FAB! My concern was the lack of salt. Hell, if it's going to bad for you, then why now go all the way? Yes, sometimes , unsalted butter is the ONLY way to go but I started sensing, early on with this recipe, that it MIGHT be lacking salt. I used a couple of sticks of salted butter in both the crust and the topping. The crust? Maybe doesn't matter as much but I had to add some salt to the topping. Sorry, but I associate pecan pie with "salty-sweet" and I just wan't getting that. The recipe wasn't a "quick" recipe AT ALL. Trying to spread out the crust was a pain. I REALLY appreciated that the author warned that the dough would be "sticky". It was! If she hadn't warned me, I would have thought that I did something wrong. Very difficult to spread out. I used a rolling pin with lots of flour and eventually got it done but it took a good 20+ minutes. This ISN'T a complaint! Just want others to know that this isn't a "Quikie" recipe! I'm more than willing to put in the work for great food! In the end, they're good but I would rather make a real pecan pie to get that flavor. It's also easier. You don't have to boil things on the stove. Less steps, overall. I was surprised that the topping didn't require eggs and I didn't notice this on my read through. I think that I missed the richness that eggs add. Still, I can see why the author's family member request these and the main reason is that THEY didn't have to make them themselves! Some stuff just tastes better when you didn't go through the chore of making them and then washing all of the dirty dishes. Mine are just out of the oven and, sometimes, you really need to wait to get the full flavor. I'm hopeful but I believe that they're going to need a big scoop of vanilla bean ice cream to take them all the way.
ReplyDeleteI usually use cane syrup in my pecan pie - would that work in these?
ReplyDeleteWould an egg tighten it up a bit??
ReplyDeleteI made these exactly as directed. I loved the topping; the crust...not so much. I found it too thick in proportion to the topping, and it needed salt. I get the unsalted butter fans, but there has to be SOME salt as salt is necessary for flavor! So I dusted some ground sea salt on top and they were better. Next time, however, I'll be making them with my shortbread crust recipe I use on lemon bars- (Combine 1 cup salted butter, 1 2/3 cup flour and 1/3 cup powdered sugar with a pastry blender until somewhat pebbly. Press into the 9x13 pan and bake at 350 for 18-20 minutes.)
ReplyDeleteThank you sharing great idea !
DeleteI make about the same thing but I use chopped Pecans and Pecan meal, the meal is used in making the crust and also the filling seems to spread the pecan taste better
ReplyDeleteOn the Best Ever Pecan Pie Bars recipe, there is a mistake in the backing powder and kosher salt for the 9X9 recipe compared to the other, larger sizes.
ReplyDeleteI made these at Thanksgiving. Pecan pie is one of those desserts that only my mother and I make. So I made these! Thinking that they keep in the freezer for a while my moms and I can enjoy these for weeks after....
ReplyDeleteSo after the big feast I was so amped to eat one of these suckers I noticed only a few left! If you aren't a big fan of the pie I do urge you to try the bars. The shortbread as a crust really balances the sweetness of the topping. I definitely need to make the larger recipe for Christmas :) Thank you for this!
I clearly made a mistake. I followed the recipe exactly, they were swimming in butter and the next day they were hard as a rock, I ended up throwing them into the garbage :(
ReplyDeleteCan these bars be frozen if wrapped in plastic wrap and stored in freezer bags?
ReplyDeleteDo these bars have to be refidgerated? I want to send the, to my daughter but I'm afraid with the eggs. It would be in the mail 2 days.
ReplyDeleteI just made these pecan bars in a 9x13 pan exactly like the recipe called for and they turned out wonderful. One of the best sweet treats I have ever eaten. I will definitely make these again and again. Thank you
ReplyDeletecan i use a hand mixer?
ReplyDeleteI made these pecan bars in a 9X13 pan. They turned out just like the picture. I had to bake the crust a bit longer than 15 min. because obviously it was not ready. I would suggest cutting them in smaller pieces because they are so rich and filling.
ReplyDeleterecipe for 8x8 pan.
ReplyDeletecrust 10 tbs of butter is more than the 1/4 c in the large pan.
1/2 c in sauce ??
I followed recipe but in the oven the edges looked like they were boiling
butter.
They look delicious, but I did not see anywhere the temp or how long to bake them...thanks
ReplyDeleteMy pecan pie bars came out too buttery..
ReplyDeleteHas anyone done them in a mini muffin pan? I love bite sized pecan tarts.... Just wondering how long to cook them at first
ReplyDeleteI tried these tonight - small "test" batch first as I'm a novice baker, then plan to make the larger "real" batch tomorrow. Followed the recipe to the letter. After removing from the fridge after getting cold they are quite hard - almost too hard to cut. Are they supposed to be this hard? Did I do something wrong. like maybe baking too long?
ReplyDeleteJust made some and I'm praying they are good ,the top feels like a rock and I made it the exzact way they said ,I hope its JUST hard because it's in the refrigerator ,I shall see once I try and cut it for Christmas dessert
ReplyDeleteokay it sound great! only thing, I try to control portions. I need some means to control the amount I eat. I fixed the pecan filling and wrapped in egg rolls. I figure one egg roll is about equal to 1/2 piece of pie so I count calories like it is half a piece of pecan pie. Can you help me out?
ReplyDeleteThese were fantastic! I followed the recipe for the 9x13 pan, except I substituted a gluten free flour mixture for the all purpose wheat flour. They were perfect, and my husband is begging me to make them again. Thank you for sharing your recipe!
ReplyDeleteI made the 8x8 and am just hoping they turn out. It would be helpful if there were adjusted cooking times for each step. I wasn't sure if I should boil the filling for a full 3 minutes as well?? Too much room for error, especially for those of us who need directions and don't have the best cooking intuition..
ReplyDeleteYUM!
ReplyDeleteThese were a huge hit at Christmas, and didn't last until New Year's. Considering I made the 12x18 pan that cut into 48 squares, everyone loved them. The crockpot candy was a huge hit too. Suddenly loving TSRI, keep those amazing recipes coming, great job!
ReplyDeleteAny ideas on how to make it dairy free? Are there any compatible subs for heavy whipping cream?
ReplyDeleteUse the canned coconut milk/cream. You can usually find it in the asian food area of a grocery store. There are very few dairy free butters but earth balance vegan buttery sticks are a decent substitute, better than coconut oil or shortening or nucoa margarine. I have 3 kids with dairy allergies so I have tried most of the options out there.
DeleteI think I may add some good Kentucky bourbon and some chocolate chips to the filling to make them Kentucky Derby Pecan Pie Bars!
ReplyDeleteLooks so delicious. You do realize 9 sticks of butter would cost around $10 - or more, and the pecans would cost about $15? Who can afford $30? I'll have to stick to pecan pie. But does look f.a.b.u.l.o.u.s.
ReplyDeleteWhere the heck are you that butter costs that much??
DeletePut them in a blender and grind them up. roll into a 1 inch ball, freeze then dip in chocolate. Have mercy is that ever the best around
ReplyDeleteWhy does the amount of butter not change with the smaller pans of bars????? Seems like a LOT of butter.
ReplyDeleteIt certainly does change. It goes from pounds, to cups to sticks. Enjoy!
DeleteHow did you package and ship these?
ReplyDeleteYou're a peach to give all those different size options! Cheers
ReplyDeleteThank you! Enjoy!
DeleteI don’t have kosher salt. Can I use table salt instead?
ReplyDeleteAbsolutely! Enjoy and let us know how it goes.
DeleteOmg I've been craving pecan pie all week!
ReplyDeleteEnjoy, Lori!!! Let us know how it goes!
DeleteOmg I am making these for Thanksgiving
ReplyDeleteThat sounds wonderful, Kathy!!! Enjoy and let us know how it goes!
DeleteI made these this past week. All I can say is wow. Everyone loved them. Most said they liked them better than pecan pie. Thanks for sharing.
ReplyDeleteWe are so happy everyone enjoyed them, Cheryl!!!
DeleteMade these last year. They called my name in the middle of the night!! So very good.
ReplyDeleteWe are so happy you enjoyed them!
Deletewhat type of pan do you use? glass, metal, ceramaic...?
ReplyDeleteI use this pan by 9x13 pan: http://amzn.to/2yLuFde
Deleteor this 12x18 pan: http://amzn.to/2yN2St4 when I make this recipe. Enjoy and let us know how it goes.
Has anyone made this egg free? What egg substitute would work best? Thank you
ReplyDeleteThese are dangerously delicious. I made them today following the instructions exactly, and they are perfect! I did the 9x13 on a 10x15 inch baking sheet...no boil overs! And perfect ratio of filling to crust. I am having a dinner party on Sunday but have to work on Saturday so I needed a make ahead option....I only hope they last that long! I think a slice of pecan pie would be to heavy after serving appetizers, with champagne, 1 lb Tbone steaks, roasted brussels sprouts, baked potato and salad. This will be just the perfect ending with homemade stabilized whipped cream and Fresh coffee. Thank you so much for the recipe and breaking it down into smaller versions was awesome! Thank you again!
ReplyDeleteThat dinner sounds delicious! Thanks so much, we are so happy you enjoyed them!
ReplyDeleteThanks for this great recipe. I made them and brought them to work and to my son's, absolutely rave reviews, delicious!!
ReplyDeleteThanks Susan! We are so happy everyone enjoyed them!
DeleteIs the center soft and creamy like a pecan pie or does it get hard?
ReplyDeleteMine was a bit too hard. I followed the 13x9 version of this recipe and after boiling the topping on the stove for 3 minutes it almost seemed like it was turning into caramel. The bars were edible and tasted great but they were hard to cut and not as soft as a traditional pecan pie.
DeleteHello, my husband has diverticulitus and can't have nuts because of texture. Has anyone tried this using pretzles. I found Pecan Oil and wondered about toasting the pretzels in pecan oil and sugar to give more flavor. Thoughts on this idea please??????
ReplyDeleteThis comment has been removed by a blog administrator.
DeleteI would think that your pecan oil pretzel substitute will work work well.
DeleteI just made these and everything turned out like I expected. After refrigerating them will they turn out for cutting or do you cut in the pan? Can't wait to try them, thanks for the breakdown on sizes too.
ReplyDeleteHi. I am wondering if anyone has made ahead and frozen? I start Christmas baking early as I work. If they aren't frozen my boys eat things up!
ReplyDeleteCan these be made ahead and frozen?
ReplyDeleteMade these for Thanksgiving and they’re delicious!!
ReplyDeleteHow deep should the 12 x 18 pan be?
ReplyDeleteDid anyone have the cooking/boiling times for the 8x8 pan?
ReplyDeleteThat's a good question. When I made these following the 13X9 version, 3 minutes seemed too long and the bars were a little more set than I would've liked.
DeleteTurned out great! Substituted some of the corn syrup with real organic maple syrup and real organic honey adding to a little more then half cup wht the recipie calls for. I also didnt have heavy cream so I sub for a butter and whole milk mixture. I also used half unsalted and salted butter as I didnt have enough unsalted and didnt add the salt the recipie calls for. THIS RECIPIE IS DELICIOUS! Thank you for sharing! The only problem is not eating the whole thing before I take them to our family Christmas Dinner!
ReplyDeleteHow firm should these bars be when they are finished? I made these last night and was a little worried with the topping base after I boiled it for 3 minutes. It almost seemed to be turning into caramel and it ended up setting too much and being too hard. The bars were edible and tasted great but we had to warm them up a bit to even cut them. What did I do wrong?!
ReplyDeleteI read through the comments and didn't see an answer so forgive me if this has been asked. Can I use salted butter and skip the kosher salt? Also, do these have to be refrigerated after they're chilled and cut or can they be stored at room temp?
ReplyDeleteOh my gosh, these are delicious! I cut the recipe in half for my family of 5. No need to refrigerate, they will be gone before they spoil.
ReplyDeleteI made these bars on Thanksgiving (I did the 9 x 12...next time will be the 12 x 18 jelly roll pan).....awesome!!!
ReplyDeleteIf you are making 1/2 batter (9x13)pan, how long do you bake the crust and then the topping?
ReplyDeleteI made it with a 9X13 glass pan. Delicious! My husband thought it wasn't sweet enough :( and I thought it had way too many pecans. Now I am thinking...why not add chocolate bits...because I really love chocolate pecan pie. Anyone ever add chocolate?
ReplyDeleteHi Donna,
ReplyDeleteFor those of us who aren't good cooks, do you have any shortcuts for the crust? Shortbread cookies, premade dough, etc? Thank you
I had to comment on these pecan bars. I read some comments before making them, and saw someone write they were not good and a waste of time! Well I just want to say to her... you either didnt follow the recipe, missed an ingredient or two, or just plain can not bake! These bars are to die for, and I can't wait to get the family reviews today at our family bbq. I see them fighting for it! Delicious is all I can say
ReplyDeleteso i made these this morning for work at 6am....still a little bleary eyed and accidentally doubled the pecans...ended up making pecan praline bars that everyone loved!
ReplyDeleteLooks delish! Thank you! How long would you say to bake for a 8X8 size pan?
ReplyDeleteI made these yesterday for our Thanksgiving dessert. They are wonderful! I have to hide them from my husband or we won't have any by Thursday....
ReplyDelete