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Pecan Pie Bars
15+chilling Prep Time
minutes
45 Cook Time
minutes
60+chilling Total Time
minutes
48 Serving
size
Pecan Pie Bars are everything we love about a classic fall and winter pie but simply reimagined into bite-size indulgences. I like to add a small amount of fresh orange zest to the crust mixture. It adds a subtle flavor note and a wisp of a favorite seasonal aroma. Like other bars, these are best served after a thorough chilling. (And they freeze well too.) If left out at room temperature for too long, the filling does get sticky. At parties, serve a dozen on a chilled glass platter and replenish as needed with additional bars stored in the refrigerator.
Print Recipe
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup salted butter, softened
- 1/3 cup granulated sugar
- 1/4 teaspoon fresh orange zest
- 1/3 cup finely chopped pecan
Filling:
- 1 1/2 cups dark corn syrup
- 2/3 cup firmly-packed brown sugar
- 4 large eggs
- 6 tablespoons all-purpose flour
- 2 teaspoons spiced rum
- 1 teaspoon salt
- 1 1/2 cups coarsely chopped pecans
Garnish: Freshly whipped cream
Preparation
- Heat oven to 350F. Line a 13-by-9-inch baking pan with foil lengthwise, letting about an inch of foil hang over the handles.
- In a mixing bowl, beat 1 3/4 cups flour, butter, sugar, and orange zest, scraping often, until mixture resembles coarse crumbs. Stir in finely chopped pecans. Press mixture into foil-lined baking pan. Bake 15-18 minutes or until edges are golden. Let cool 5 minutes.
- With a spatula, mix corn syrup, brown sugar, eggs, flour, rum, and salt. Stir in the nuts. Spread over the crust.
- Bake 30-35 minutes or until the filling is set and knife inserted at least 1-inch from the edge comes out clean. Cool completely on a wire rack, then refrigerate for at least 1 hour. Lift bars from the pan by the foil “handles” and place on a cutting board. Cut into bars. Serve immediately with a small dot of freshly whipped cream.
Recipe note: Store in an airtight container in the refrigerator or freezer. If stacking, use parchment paper or nonstick foil between layers.
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