Can You Freeze Pecan Pie Bars
Pie Bars

Can You Freeze Pecan Pie Bars

  • January 10, 2022

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. .

The Best Pecan Pie Bars Recipe

The Best Pecan Pie Bars Recipe

The Best Pecan Pie Bars Recipe

It’s like traditional pecan pie in a bar form, great for cookie exchanges, and your treat tray for the holiday season.Forget the chicken, these gooey pecan pie bars are finger licking good.When making pecan bars in the past, I found some came out too runny, others too hard, and just overall not that impressive.This classic pie recipe yet in bar form is pretty simple to make.To do so, combine the room temperature butter, all purpose flour and dark brown sugar into a medium bowl.While the crust is baking, combine the sugar and flour into a large bowl.Add in the light corn syrup, large eggs, and vanilla extract.Yes, store pecan pie bars in the refrigerator in an airtight container once cooled.When needed or when the craving hits, let the bars thaw completely in the refrigerator, and enjoy as you wish!The soft and gooey filling for this delicious bars recipe is divine, just like the flavors of pecan pie.I like to make a plate for guests during Christmas time, along with White Chocolate Trash Snack Mix – and then you have a trio of holiday goodness to share with those you love!Pecan Pie Bars Yield: 16 Prep Time: 15 minutes Cook Time: 1 hour Total Time: 1 hour 15 minutes This is the Best Pecan Pie Bars recipe with a caramelized pecan pie set atop a shortbread crust.1 1/2 cups pecans, chopped Instructions Preheat the oven to 350 degrees Ina bowl combine flour, butter and sugar to make the crust.While crust is cooking, combine sugar and flour into a large bowl.Stir in the pecans and pour evenly on top of baked crust.Amount Per Serving: Calories: 359 Saturated Fat: 6g Cholesterol: 63mg Sodium: 144mg Carbohydrates: 51g Fiber: 1g Sugar: 38g Protein: 4g Did you make this recipe? .

Easy Pecan Pie Bars

Easy Pecan Pie Bars

Easy Pecan Pie Bars

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.I like to make these bars at least 1 day in advance, so that I know they will be ready to slice and serve when I need them.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. .

PECAN PIE BARS

PECAN PIE BARS

PECAN PIE BARS

With pecans, brown sugar and butter, it’s a family favorite at Thanksgiving.Pecan pie is a southern favorite, but it can be an overly sweet dessert that could be considered an acquired taste.Another benefit of making these pecan pie bars is that you can serve a lot more people (depending on the sliced sizes).Making and cutting up a batch of pecan pie bars for a crowd is a great idea for those holiday office parties, potlucks, or family gatherings!Spread the filling over the hot crust and bake a little longer.With a normal pecan pie, you do a jiggle test and use a knife to see if it can come out clean.When stored in an airtight container in your fridge, these pecan pie bars can last up to 6-7 days.In a large bowl, stir together the flour, brown sugar, and salt.Cut in 1/2 cup of butter until mixture resembles coarse crumbs.Press into prepared pan and bake for 20 minutes in the preheated oven.With pecans, brown sugar and butter, it's a Fall recipe that's become a family favorite.1 1/4 cups chopped pecans Instructions Preheat oven to 325 degrees.Cut in 1/2 cup butter until mixture resembles coarse crumbs.In a large bowl stir together the eggs, corn syrup, white sugar, butter, and vanilla just until combined.Multiple layers should have a piece of wax paper between them so that they won’t stick.While you can eat them warm and fresh from the oven, it’s best to wait until they have set and cooled.You can also enjoy it chilled or simply reheat it in the oven for a few minutes if you’d like to relive the freshness again.With pecans, brown sugar and butter, it’s a family favorite at Thanksgiving. .

Pecan Pie Bars {No Corn Syrup!} – WellPlated.com

Pecan Pie Bars {No Corn Syrup!} – WellPlated.com

Pecan Pie Bars {No Corn Syrup!} – WellPlated.com

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 on my tongue as if by magic.It tastes like a cross between a pie crust and the most excellent shortbread cookie.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 (a trick I also use in these decadent Dark Chocolate Cookies).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 loosely based this recipe off of Ina Garten and Pioneer Woman pecan pie bars.I read from many of Ina’s reviewers that the bars overflowed the pan, so I felt confident scaling the recipe down somewhat.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 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.Forget pecan pie bars using cake mix or sweetened condensed milk.To bind the pecan pie bars’ shortbread crust recipe together.To bind the pecan pie bars’ shortbread crust recipe together.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 works best.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.First, use a large, sharp knife to loosen the bars all the way around the edges of the pan.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.Meal Prep Tip Up to 1 day in advance, prepare the dough for the crust, press it into the baking dish, and par-bake as directed.Up to 1 week in advance, chop the pecans and store them in an airtight storage container at room temperature.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!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.If your bars are runny, it’s likely because they weren’t baked long enough or the oven temperature wasn’t hot enough.You need to ensure that the bars are in the oven long enough (at the right temperature) to allow the filling to set up properly. .

Pecan Pie Bars {EASY & Perfect for Holidays!}

Pecan Pie Bars {EASY & Perfect for Holidays!}

Pecan Pie Bars {EASY & Perfect for Holidays!}

Make pecan pie bars as a dessert for the holidays, or a homemade neighbor gift.Pecans are especially popular this time of year during the holidays, but don’t make the mistake of thinking this is strictly a seasonal recipe.These yummy Pecan Bars are so gooey and addicting, you’ll likely find yourself making this delicious dessert all year round.With a buttery shortbread crust and caramelized pecan filling, it’s impossible not to like these sweet and nutty bars.I’m thinking we might make these for dessert on Thanksgiving, or even as a homemade neighbor gift during Christmas time.Meanwhile, whisk eggs, corn syrup, sugar, melted butter and vanilla in a large bowl.You can put the bars in the fridge overnight to help them set before cutting them, which means they can be made a day ahead of time.If you have leftovers afterwards (which isn’t likely since they disappear quickly), cover and STORE in the fridge for 3-4 days.FREEZE in gallon sized freezer bags with parchment paper in between each layer of bars.2 1/2 c chopped pecans Instructions Mix flour, sugar and salt in a large bowl.Meanwhile, whisk eggs, corn syrup, sugar, melted butter and vanilla in a large bowl. .

Pecan Pie Bars

Pecan Pie Bars

Pecan Pie Bars

I updated the photos and made a couple tiny tweaks to the recipe itself (it’s better than ever, guys). .

Pecan Pie Bars Recipe

Pecan Pie Bars Recipe

Pecan Pie Bars Recipe

I make a pretty classic version throughout the holidays, but sometimes I like to take something familiar and twist it in a slightly different direction.These bars are an adaptation of the classic pecan pie but in a handheld package: imagine a thick layer of luscious pecan pie filling on top of a sturdy shortbread crust, and the whole thing holds its shape when you cut it.The filling is very similar as a pecan pie, except I use brown sugar instead of white because it brings some molasses for more depth of flavor.The filling sets up slightly more firmly than the pie version, so you can eat these out of hand without a plate and fork.The center pieces are gooey but won't smoosh out the sides when you take a bite.Like most pecan pie recipes, these bars call for corn syrup to make up a large part of the filling.Both of these sugars make a sweeter pie that prominently carry the respective flavor of their ingredients.Store these bars in an airtight container at room temperature for best texture, for up to 2 days. .

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