Description
These decadent Pecan Pie Bars are ridiculously good and the perfect no-fuss treat. An unapologetically rich pecan pie filling loaded with flavorful goodness sits atop a buttery shortbread crust. Whether you’re looking for a holiday-inspired dessert to bring to the table or an anytime sweet treat, these bars are the move, friends!
Ingredients
For the crust:
- 2 ½ cups all-purpose flour
- ¾ cup powdered sugar
- 1 cup (2 sticks) salted butter, cold & cut into cubes/pats
For the pecan pie filling:
- 1 (14-ounce) can sweetened condensed milk
- ½ cup dark corn syrup
- 2 large eggs
- 2 tablespoons maple syrup
- 1 tablespoon vanilla essence (I use vanilla bean paste)
- 1 (8-ounce) package English toffee bits (or milk chocolate English toffee bits)- we use Heath brand
- 2 cups roughly chopped pecans
Instructions
- Preheat the oven to 350°F. Coat a 9×13-inch baking pan with non-stick spray and then line it with parchment paper for good measure and set aside.
- For the crust: In a large bowl, combine the flour and powdered sugar and stir well to combine. Add the butter and toss to coat. Then use a pastry blender to cut the butter into the flour, or pinch it with your fingertips, smearing the butter into the flour mixture. Continue this process until the butter is fully incorporated and the flour mixture has a sand-like texture and consistency. Empty the crust into the prepared baking pan and use your hand or the bottom of a glass/measuring cup to evenly and firmly press/pack the crust into the baking pan.
- Bake the crust at 350°F for 15 minutes until lightly golden. Afterward, set aside to slightly cool while you prepare the filling- do not shut off the heat.
- For the pecan pie filling: In a large bowl, combine the condensed milk, corn syrup, eggs, maple syrup, and vanilla essence and whisk the mixture until well combined. Then fold in the toffee bits and pecans and stir until thoroughly incorporated. Pour the pecan filling over the crust and use an offset spatula to spread evenly. Gently tap the pan on the counter to release any pockets of air.
- Bake the pie at 350°F for 20-25 minutes until mostly set with the slightest wiggle in the center. Set the pie onto a wire rack to cool for at least 4 hours. I don’t recommend slicing into the pecan pie until the next day for best results! Then slice into bars and serve. Enjoy! These bars can be stored inside an airtight container for freshness and kept on the counter for up to 4 days.
Notes
- Gluten-free needs? Swap the all-purpose flour for any gluten-free baking flour as a 1:1 ratio (we love Bob’s Red Mill gf flour!).
- Please read blog post in its entirety for more tips + tricks.