Easy Pecan Pie Bars Recipe No Corn Syrup
Pie Bars

Easy Pecan Pie Bars Recipe No Corn Syrup

  • June 18, 2022

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.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.Then, lift the bars out of the pan using the parchment paper that’s hanging over the sides.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.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.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. .

Easy Pecan Pie Bars (No Corn Syrup)

Easy Pecan Pie Bars (No Corn Syrup)

Easy Pecan Pie Bars (No Corn Syrup)

These chewy bars feature a buttery shortbread crust, and a simple brown sugar, maple and pecan caramel.Deliciously sticky maple caramel loaded with crunchy pecans, sitting on a buttery shortbread crust.I remember I first tasted real Pecan Pie five years ago, when my husband and I were road-tripping through Texas.You’ll love that these homemade bars have all the flavour of traditional Pecan Pie without all the fuss.Use an electric mixer to combine butter, brown sugar and vanilla until creamy.Use an electric mixer to combine butter, brown sugar and vanilla until creamy.Add flour and salt and mix briefly until a soft cookie dough forms.Too much flour and your base will be dry and crumbly once baked, too little and it’ll be wet and stodgy .To make the caramel, place butter, brown sugar and maple syrup in a medium saucepan.It is VERY important that your cream is at room temperature and not cold from the fridge otherwise it may seize your hot caramel.Bake for an additional 30 minutes or until caramel darkens and top layer begins to set.Leave to cool at room temperature for 30 minutes and then place in the fridge to set for 3-4 hours.Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.Print Pin Rate Ingredients Shortbread cookie crust 115 grams ( 1/2 cup / 1 stick) unsalted butter, room temperature.( / 1 stick) unsalted butter, roughly chopped 90 grams ( 1/2 cup ) brown sugar.ml (1/4 cup) thickened or heavy cream, 1 teaspoon vanilla extract.In a large mixing bowl, add butter, brown sugar and vanilla.Add flour and salt and beat briefly just until soft cookie dough forms.Remove caramel from heat and stir briefly until bubbles disappear and the mixture is nice and smooth.Bake pecan pie bars for approximately 30 minutes or until caramel darkens and is bubbling around the edges. .

The Absolute Best Pecan Pie Bars

The Absolute Best Pecan Pie Bars

The Absolute Best Pecan Pie Bars

I’ve fallen in love with pecan pie bars the moment I tried it.These easy pecan bars are made of a simple shortbread crust that gets its delicious flavor from a combination of butter, sugar, and flour.If you’re a beginner and don’t feel comfortable using a pastry cutter or a food processor to make the crust, you can melt the butter, and just mix the crust ingredients together in a bowl until evenly combined and crumbly pieces are formed.Press the crust crumbs into the pan to form an even layer and bake for about 15 minutes or until the edges are slightly golden. .

Pecan Pie Bars (without corn syrup)

Pecan Pie Bars (without corn syrup)

Pecan Pie Bars (without corn syrup)

If you’ve been around here a while, you’ll know that my husband and I moved frequently our first few years of being married.And each time we moved, before we even started looking for a house to live in, I would check out the local grocery store options.Over the years, I’ve determined that ALDI is the best place to shop for high-quality ingredients with great prices.However, my husband and I decided we just couldn’t wait until Turkey Day to have a slice of pecan pie.The flavors of toasted pecans, brown sugar and a hefty pinch of salt in the filling means that you won’t exactly taste the maple syrup.The food processor takes all of the guess-work out of knowing when your crust is ready—when it clumps together into a ball, it’s ready to be pressed into the pan.I hope these pecan pie bars grace your table before the big day, and throughout the holiday season. .

Recipe: Maple Pecan Pie Bars (No Corn Syrup)

If you make a purchase through them, we may receive a small commission (for which we are deeply grateful) at no cost to you.We use natural sweeteners like maple syrup and honey in place of corn syrup, a common ingredient in most traditional pecan pie style recipes that you might be looking to avoid.Note: I noticed these Maple Pecan Pie Bars tasted even better a day or two after they were baked.Begin by preheating oven to 350 degrees and greasing a 9×9 inch pan with butter.Making the crust: In a large bowl mix flour, confectioners sugar and salt.Then cut in the cold butter until it is blended into the flour mixture making uniform crumbs.Pat crumbs evenly into the bottom of a 9×9 inch pan (for thinner bars use a 9×13 inch pan) and bake in the oven for 15-20 minutes or until very lightly browned along the edges.If using the 9×9 pan and the crust has puffed up a little, use a flat spatula to gently press it back down to make an even surface for the pecan topping.Place back in the oven and bake another 25-30 minutes or until nice and bubbly.Once cool, cut into squares or bar shapes (your choice) and dust with confectionery sugar. .

Easiest Pecan Pie Bars – The Comfort of Cooking

Easiest Pecan Pie Bars – The Comfort of Cooking

Easiest Pecan Pie Bars – The Comfort of Cooking

Melt-in-your-mouth, soft and sticky pecan pie – made handheld!These buttery shortbread bars with nutty vanilla filling are easy, fuss-free and fast to prepare.It always seemed too rich and decadent to me, but one bite had me hooked – I was officially obsessed with the delicate sweetness, nutty crunch and buttery shortbread crust.Like a true Texas girl, I decided to perfect my pecan pies at home.With a few mishaps under my belt, I finally found the PERFECT recipe for you.As a bonus, these pie bars can be made with just one bowl and there’s no stovetop pre-cooking for the filling.These Pecan Pie Bars are completely handheld and gorgeously grabbable, stacked high on a platter.I’m so excited to share this pecan pie bar recipe with you today.• Using your hands, press mixture evenly into bottom of prepared pan.In a large bowl, whisk sugar, corn syrup, eggs, and vanilla until smooth.Using foil, lift pecan pie out of dish and place on a work surface.You want pea-sized pieces of butter in your flour mixture, for a crust that bakes evenly.Pat it into your prepared pan, and pre-bake so the pecan pie filling has something to hang onto!To get those perfectly square bars, I lift the pie from the baking dish (don’t forget that foil!Let the baked dish cool completely before cutting into bars.Continue to Content Easiest Pecan Pie Bars Yield: 30 bars Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Print Ingredients For the shortbread crust: 1 + 1/2 sticks (3/4 cups) unsalted butter, room temperature.2 cups chopped pecans Instructions For the shortbread crust: Preheat oven to 350 degrees F. Press aluminum foil into a 13x9-inch baking dish with foil; set aside.Using your hands, press mixture evenly into bottom of prepared pan.In a large bowl, whisk sugar, corn syrup, eggs, and vanilla until smooth.Using foil, lift pecan pie out of dish and place on a work surface.

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Old Fashioned Pecan Pie Recipe without Corn Syrup

Old Fashioned Pecan Pie Recipe without Corn Syrup

Old Fashioned Pecan Pie Recipe without Corn Syrup

As an Amazon Affiliate if you purchase through those links I earn a small commission.The first time I tasted an Old Fashioned Pecan Pie I was hooked, it was crispy, chewy, and the flavor was out of this world delicious.Then I tried to make my own, following a popular corn syrup based recipe.That began the long hunt for a good Pecan Pie recipe.I wanted a Pecan Pie without Corn Syrup, but I didn’t know it at the time.I found it in an old Betty Crocker recipe book from the 1940s, with a few tweaks it’s been my go-to for a Pecan Pie without Corn Syrup ever since.All I knew was that I just hated the overpowering sweetness of the corn syrup.I decided to go old school, as in old-fashioned cooking because I felt confident that people were making Pecan Pies before the popularity of corn syrup.Once I went to old cookbooks, I found plenty of recipes for Old-Fashioned Pecan Pie without corn syrup.Occasionally I’ve added a dollop of molasses instead of vanilla; it works well.I’m sharing the standard recipe here today but feel free to try maple syrup or molasses in place of the vanilla.If you leave the corn syrup out of your pie you don’t have to worry about it being runny.The egg in this recipe AND the flour work together to make a perfect filling.If you’re worried about your pie not setting up pop it in the fridge for an hour or so.Once you start making homemade pie crusts you’ll never go back.My recipe will give you perfect crusts made in under 10 minutes.No baking room temperature pie dough, it’ll puddle up in your pan!I just posted a recipe for Mini Pecan Pies without Corn Syrup.1 cup pecans Instructions preheat oven to 375˚ place prepared crust in the fridge if you haven't already done that mix the sugars, flour, and salt together, set aside mix the butter, milk, eggs, and vanilla together pour over the sugar mixture and beat well fold in pecans pour in prepared pie crust bake at 375˚ for 40-50 minutes until the pie is set and the crust is nicely browned Notes You will need one single pie crust for this recipe.Please leave a comment on the blog or share a photo on Pinterest. .

Healthy Pecan Pie Bars

Healthy Pecan Pie Bars

Healthy Pecan Pie Bars

Healthy pecan pie bars packed with delicious flavor from real food ingredients like pure maple syrup and plenty of vanilla extract.Easy and So Delicious: Healthy and Gluten Free Pecan Pie Bars.Traditionally pecan pie is made with high-fructose corn syrup which is not the healthiest option.You likely already have everything you need to make these delicious pecan pie bars because they are made with only real food ingredients.I wouldn’t use coconut oil because it will give the bars a very “coconutty” taste but if you don’t mind that, then go for it!The crust for these bars is made from a combination of almond flour, butter, and a little maple syrup for sweetness.Vanilla extract, brown sugar, coconut milk, eggs, and of course pecans are all whisked together and then poured on top of the almond flour crust.Step Three: Next, bake the bars for 35-40 minutes until they are set and then remove them from the oven to cool completely before slicing and serving with a sprinkle of flaky sea salt.They are so good, so easy, and the perfect treat to enjoy while soaking up the fun of the holiday season.Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love. .

Quick Crescent Pecan Pie Bars Recipe

Quick Crescent Pecan Pie Bars Recipe

Quick Crescent Pecan Pie Bars Recipe

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var moduleName = 'actionToolbar'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })();.Refrigerated crescent dough makes this pecan bar recipe simple and quick to prepare.Ingredients Crust 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet Filling 1/2 cup chopped pecans.Place in ungreased 13x9-inch pan; press over bottom and 1/2 inch up sides to form crust.Place in ungreased 13x9-inch pan; press over bottom and 1/2 inch up sides to form crust.4 Bake 18 to 22 minutes longer or until golden brown.(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22RecipeSteps_e8af84a8-5198-47ca-bc1c-daf22247ecf7\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3atrue,\x22deferType\x22\x3a\x22OnDemand\x22,\x22deferId\x22\x3a\x22r4ab53824d3a3489a86ee4a1f6fd0543c\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpSteps\x22,\x22deferredContainerView\x22\x3a\x22RecipeDetail\x22\x7d,\x22viewName\x22\x3a\x22RecipeSteps\x22\x7d'); 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