Can Pecan Bars Be Frozen
- October 8, 2021
They have everything you love about pecan pie in one easy to make bar, no corn syrup necessary.They also fit much more easily into my lifestyle (not that it mattered in this case) because, unlike classic pecan pie, they don’t contain corn syrup.Make these to serve a crowd at Thanksgiving, for your family football party, or for a fall wedding!Prepare your shortbread crust by combining butter and brown sugar, then adding flour and salt.While the crust is baking, prepare your filling by combining butter, brown sugar, honey, and heavy cream in a 2 quart saucepan.Bring to a boil and let simmer for one minute before removing from the heat and stirring in the pecans.I recommend cutting them into squares and transferring to a freezer safe zip top bag, removing as much air as possible.Experiment with flavors by adding a pinch of cayenne pepper to the filling, cardamom to the shortbread, or sprinkling flaky sea salt on top after baking. .
If you’re a fan of pecan pie, you’re going to love these pecan squares.How to make pecan squares.Bake until set but not browned, about 20 minutes.Combine the butter, brown sugar, honey, vanilla and salt in a saucepan.Spread the pecan mixture onto the baked crust. .
Easy Pecan Pie Bars
These Easy Pecan Pie Bars are a perfect make ahead holiday dessert to serve a crowd!These Easy Pecan Pie Bars are a perfect make ahead holiday dessert recipe to serve a crowd!The sweet, crunchy filling of a pecan pie tops the buttery shortbread crust for a simple, decadent treat that completes any celebration.After all, they include every flavor and texture that you could want in a dessert -- from sweet to salty, buttery to crunchy, and everything in between!They're a convenient way to prepare a big batch of treats to share with friends, family, neighbors, and school teachers...and they're freezer-friendly!In a large bowl, use an electric mixer to cream together the softened butter, powdered sugar, and salt.Gradually add the flour into the butter mixture, and then spread the batter into the bottom of a large baking dish.Bake the crust at 350 degrees F for about 18 minutes, or just until it starts to turn golden brown.Whisk together melted butter, corn syrup, brown sugar, vanilla extract, and salt.Add two eggs, and then pour the filling evenly over the warm shortbread crust.and pop the bars back in the oven at 350 degrees F for 25-30 more minutes, or until the filling is just set.The filling will still look a bit "soft" and slightly jiggly when you pull the bars out of the oven.As the bars sit on a wire rack to cool, the filling will continue to cook and fully set.Allow the bars to cool, undisturbed, on a wire rack for at least 2 hours before slicing and serving.If you want them to stay fresh for a few more days, I recommend refrigerating the pecan pie bars.by adding chocolate chips to the top of the bars at the same time that you add the pecans!Serve the pecan pie bars on their own as a casual finger-food dessert at your next holiday party.Print Pin Easy Pecan Pie Bars These Easy Pecan Pie Bars are a perfect make ahead holiday dessert to serve a crowd!FOR THE CRUST: In a large bowl, cream the butter, sugar and salt until fluffy.The filling will still look a bit "soft" and slightly jiggly when you pull the bars out of the oven.As the bars sit on a wire rack to cool, the filling will continue to cook and fully set .Allow the bars to cool, undisturbed, on a wire rack for at least 2 hours before slicing and serving.If you want them to stay fresh for a few more days, I recommend refrigerating the pecan pie bars.by adding chocolate chips to the top of the bars at the same time that you add the pecans!Serve the pecan pie bars on their own as a casual finger-food dessert at your next holiday party. .
Best Pecan Pie Bars + Video
Easy Lemon Bars are always a favorite for the dessert table and make a lighter option to cut through the heaviness of a full holiday meal.Tips For Making Pecan Pie Bars Making The Crust: The dough will be very sticky, so it helps to sprinkle both the dough and your hands lightly with flour when pressing it into the pan.Easy Prep: Either buy chopped pecans or pulse them a few times in a food processor to make quick work of them.Pulse just until roughly chopped, otherwise you’ll end up with nut powder instead.Either buy chopped pecans or pulse them a few times in a food processor to make quick work of them.Let the bars cool completely before cutting them and use a sharp knife to get clean edges.Adjust The Recipe: It’s so easy to make half or quarter batches if you don’t need as many or just want a few for yourself.Kitchenaid Mixer - You’ll need the paddle attachment to make the shortbread crust.- You’ll need the paddle attachment to make the shortbread crust.Large Saucepan - Choose a heavy-bottomed pan so the heat is distributed more evenly and doesn’t burn the pecan pie topping.- Choose a heavy-bottomed pan so the heat is distributed more evenly and doesn’t burn the pecan pie topping.It holds twice as much, and I use it several times a year to make huge batches of pecan bars.It holds twice as much, and I use it several times a year to make huge batches of pecan bars.Transfer them to a gallon size freezer bag with sheets of parchment between each layer.Ingredients Shortbread Crust 1 1/4 pounds (5 sticks) unsalted butter, room temperature.1/4 teaspoon kosher salt Pecan Pie Topping 1 pound (4 sticks) unsalted butter.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.Mix the dry ingredients into the batter with the mixer on low speed until just combined.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.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.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. .
Pecan Pie Bars (No Corn Syrup!)
Here to impress, to win you friends (and lovers), and to be the ideal representation of the kind of sweet, buttery indulgence we all deserve, especially this time of year.Every time I took a bite, I couldn’t believe a dessert this seemingly rich and thick could dissolve in my tongue as if by magic.The filling is lush with maple and brown sugar and positively chock-a-bloc with deeply toasty, crunchy pecans.A finishing sprinkle of flaky sea salt ties the whole shebang together and saves these pecan pie bars from many a classic pecan pie’s greatest transgression: being cloyingly sweet.You’ll have enough to serve them a party, give as gifts, or if you find them as easy to eat as I do, keep yourself in happy supply for as long as you can resist them.I read from many of Ina’s reviewers that the bars overflowed the pan, so I felt confident scaling the recipe down somewhat.These pecan pie bars taste magnificent to the point that (and, I do not say this lightly) I can’t actually imagine them with any more butter or sugar than they already have.And then of course I had to tinker with the vanilla extract, swap in maple syrup (a heaven-sent pairing with pecans), and add that flourish of sea salt.These bars are fully loaded for maximum pecan toastiness and crunch.These bars are fully loaded for maximum pecan toastiness and crunch.A flaky sea salt like Maldon or fleur de sel work best.Make the crust: using a stand mixer, beat the butter and sugar until fluffy.In a mixing bowl, whisk dry ingredients, then add them to the butter mixture.Prepare the filling: in a large saucepan, combine butter, syrup, brown sugar, and zest.Stir in the heavy cream and pecans, pour into the center of the crust, and spread into an even layer.Let cool, then cover the bars, place in the refrigerator, and let chill for at least 6 hours.Once chilled, remove the bars to a cutting board, and slice as desired.When the pecan pie bars are done, the filling should still wobble a bit in the middle but not be too liquidy.Once the bars are ready, the filling should be a golden brown, and the pecans should look toasted.These bars are rich, so I like to cut them into smaller pieces (even though I usually end up taking more than one!Lay fully cooled bars onto a parchment-lined baking sheet, and place in the freezer until frozen solid.Then, place the frozen bars into a freezer-safe ziptop bag or storage container and store in the freezer for up to 3 months.Lay fully cooled bars onto a parchment-lined baking sheet, and place in the freezer until frozen solid.Then, place the frozen bars into a freezer-safe ziptop bag or storage container and store in the freezer for up to 3 months.Bake the recipe as directed, then drizzle the cooled bars with melted chocolate.Bake the recipe as directed, then drizzle the cooled bars with melted chocolate.Add 3 tablespoons of bourbon to the saucepan with the butter, syrup, sugar, and lemon zest.Add 3 tablespoons of bourbon to the saucepan with the butter, syrup, sugar, and lemon zest.After slicing them, I caught myself munching every stray bit of the brown sugar maple pecan topping that went astray.You (and anyone lucky enough to share these larger-than-life bars with you) will feel like you’ve won the lottery! .
Learn How to Freeze Desserts easily
I freeze pretty much every single dessert I make for the blog.Want to know how to freeze desserts too?FREEZE IT ALL!How to Freeze Cookies and Bars:.Place a paper towel on top (inside the bag) and add another layer.Freeze until firm, then place the balls in a bag or airtight container in the freezer.I find that baked cheesecakes freeze better than no-bake.Freezing Baked Cheesecakes: you can freeze the entire thing by covering the top with a paper towel and then wrapping it in at least 2 layers of plastic wrap.Place the cookie sheet in your freezer.Large airtight containers work best for cupcakes and you can stack frozen frosted cookies and bars between paper towels in gallon size bags like regular cookies/bars.To defrost: If your items are in a single layer in an airtight container or in one layer in a bag, just leave them on the counter to thaw.If you’ve stacked the items, place them in a single layer on a baking sheet to thaw so that the frosting doesn’t smudge when it gets to room temperature.My favorite frosted bars and cupcakes: Triple Lemon Cupcakes, Perfect Sugar Cookies, Coconut Sugar Cookie Bars.Layer the candy or fudge in a single layer inside your gallon size bag.Place a paper towel on top (inside the bag) and add another layer.How to Freeze Muffins, Quick Breads, Pancakes and Waffles.Muffins: Freeze them like you would cupcakes, in a single layer on a cookie sheet.Take one bag out at at a time, as needed.Freeze them whole.(For a frosted cake you probably want to freeze it first on a cookie sheet, then wrap it in plastic.).If your slices are firm (like a cheesecake or a cookie pie) place each in a ziploc sandwich bag, seal, and freeze.If your slices are messier, like a cream pie, place the slices on a cookie sheet and freeze for 30-60 minutes, then place each in a bag and re-freeze.Pies and cheesecakes made with cool whip freeze and defrost well.My favorite pies, cakes, and cheesecake: Cookies ‘n Mint Chip Cheesecake, Key Lime Cheesecake, Peanut Butter Chess Pie, Toffee Pecan Pie.If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. .
Classic Pecan Pie Bars Recipe
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