What type of pecans work best for pecan pie bars?

Raw, unsalted pecans are ideal for pecan pie bars because they provide a fresh, natural flavor and maintain a good texture. Roasted pecans can also be used, but roasting them yourself ensures better control over flavor and crispiness. Avoid using salted or flavored pecans, as they may affect the sweetness and overall taste of the bars.

Can pecan pie bars be made gluten-free?

Yes, pecan pie bars can be made gluten-free by substituting almond flour or a cup-for-cup gluten-free flour blend for all-purpose flour. Almond flour adds a slightly nutty flavor and tender texture, but it's important to adjust baking times slightly and check for doneness, as gluten-free flours behave differently.

How should I store pecan pie bars to keep them fresh?

Store pecan pie bars in an airtight container at room temperature for up to 3 to 4 days. For longer storage, wrap them securely and freeze them for up to 3 months. Allow frozen bars to thaw at room temperature before serving. Refrigeration is usually not necessary unless your room is very warm, as this can affect texture.

What can I use as a substitute for honey in pecan pie bars?

Corn syrup is a common substitute for honey in pecan pie bars and will maintain a similar texture and sweetness. You can also use maple syrup or agave nectar, but keep in mind that each sweetener will slightly alter the flavor profile. Adjust the amount to taste and consider the consistency of your filling.

How can I prevent the crust from becoming crumbly or breaking when cutting the bars?

To avoid a crumbly crust, make sure to roast the pecans before adding them to the crust, as this helps improve texture and cohesion. Also, avoid overbaking and allow the bars to cool completely before cutting. Using cold butter cut into the flour rather than melted butter helps the crust hold together better for clean slices.

Pecan Pie Bars Recipe With Buttery Crust And Gooey Filling

Ingredients

Scale

2 cups all-purpose flour

1/2 cup powdered sugar

1/4 teaspoon salt

12 tablespoons unsalted butter, cold and diced

3/4 cup packed light brown sugar

1/2 cup honey

12 tablespoons unsalted butter

1/4 cup heavy whipping cream

1/4 teaspoon salt

1 teaspoon vanilla extract

3 1/2 cups coarsely chopped pecans (14 ounces)

Cook Mode Prevent your screen from going dark

Instructions

1-Preheat oven to 350°F (175°C). Line a 9×13 inch pan with foil or parchment paper, leaving some overhang, and spray with non-stick cooking spray. In a food processor or bowl, combine flour, powdered sugar, and salt. Add cold diced butter and pulse or mix until the mixture resembles coarse crumbs with some pea-sized pieces.

2-Press the crust mixture evenly into the bottom of the prepared pan. Bake for 18-20 minutes or until the crust is set and edges are lightly browned. Remove and set aside.

3-In a large saucepan, combine brown sugar, honey, butter, cream, and salt. Bring to a boil, then simmer for 2 minutes. Remove from heat and stir in vanilla and pecans.

4-Pour the hot pecan filling over the warm crust. Return to the oven and bake for 20-25 minutes until the filling bubbles and caramelizes.

5-Cool completely to room temperature on a wire rack. Using the parchment overhang, lift the bars out and transfer to a cutting board. Cut into 2-inch squares and serve at room temperature.

Notes

🌰 Use raw, unsalted pecans for the best flavor; roasted pecans work as well.
📜 Lining the pan with parchment makes removing bars easier.
❄️ Store bars in an airtight container at room temperature for 3-4 days or freeze up to 3 months for longer storage.

Author: Brandi Oshea
Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 bar
Calories: 261 kcal
Sugar: 13 g
Sodium: 46 mg
Fat: 19 g
Saturated Fat: 7 g
Unsaturated Fat: 11 g
Trans Fat: 0.4 g
Carbohydrates: 22 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 28 mg