Easy Pecan Pie Bars Without Corn Syrup

July 3, 2022

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.Think sweet brown sugar, sticky maple syrup and plenty of butter.Add flour and salt and mix briefly until a soft cookie dough forms.Use your fingers or the back of a dessert spoon to press the crumbs down to form one even layer.Then bake crust in a moderate oven for 12-14 minutes or until just golden brown on the edges.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. .

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. .

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.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.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. .

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. .

The Best Gooey Chocolate Chunk Pecan Pie Bars

That’s until I decided to publish my 3rd cookbook “Scientifically Sweet Occasions” (on Sale NOW!).It’s the Brown Butter Maple Bourbon Pecan Pie.It’s tangy, rich, nutty, sweet in a robust caramel-like way and balanced by salt.This base is a delicate SIMPLE one bowl crumb that bakes golden brown and with a bite.If you’ve never made pecan pie with vinegar before, then try this now and you will realize what you have been missing.I love this combo and I’ve even gone as far as using 100% cocoa (unsweetened chocolate) chunks in this recipe.Pecan pie filling can only reach its full textural and taste potentional once it is completely cooled and set!The filling for pecan pie is basically a custard without all the milk.The only major setting ingredient is eggs and there is just 1 teaspoon of flour to absorb the liquid.As the eggs cook they curdle with sugar syrup suspended within a gel-like network.As they cool the ingredients will settle into a soft, silky gooey gel and the flavour will become more rounded and rich. .

Best Pecan Pie Bars Recipe

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. .

Chocolate Pecan Pie Bars {NO Corn Syrup!}

Best ever, quick, easy pecan pie bars with shortbread crust recipe made with simple ingredients in about 30 minutes.*Thank you Vital Proteins for sponsoring today’s post so that I can share this classic chocolate pecan pie bars recipe.One of my favorite desserts to make during Fall are these pecan pie bars with NO corn syrup.These classic pecan pie bars with shortbread crust require simple ingredients!These ingredients are probably already in your pantry like flour, sugar, eggs, pecans, chocolate chips, maple syrup, milk, coconut oil.Prepare the shortbread cookie crust by mixing together flour, coconut oil, brown sugar, milk until crumbly.Meanwhile, prepare the pie filling by mixing together coconut oil, maple syrup, egg, milk, brown sugar, pecan, chocolate chips.When the pie bars thaw completely, I suggest baking them again for 5 minutes at 375 degrees to make the crust crispy and the filling is ooey gooey again.German Chocolate Pecan Pie Bars – Add 1/2 cup sweetened shredded coconut in the fillingg.– Add 1/2 cup sweetened shredded coconut in the fillingg Chocolate Chip Pecan Pie Bars – Add 3/4 cups chocolate chips of your choice- white, milk, semisweet, dark.Pecan Pie Bars For A Crowd– Double or even triple this recipe and use bigger baking pan.Instead, line the pan with aluminum foil and spray it with oil because the pie is easier to remove this way.The pie is ready when the center is slightly jiggly but edges are set and filling is bubbling.Print Recipe Pin Recipe 5 from 12 ratings Pecan Pie Bars Prep Time: 10 mins Cook Time: 25 mins Total Time: 35 mins Best ever, quick, easy pecan pie bars with shortbread crust recipe made with simple ingredients in about 30 minutes.Yield: 12 Bars Ingredients Shortbread Cookie Crust 1/2 cup Coconut oil , Softened & not melted., 2 tbsp Milk , Whole or 2% Pecan Pie Filling 1/3 cup Coconut oil , Melted., 3/4 cup Chocolate chips , Dark or semisweet Instructions Shortbread Pie Crust In a large mixing bowl , cream together coconut oil and brown sugar.Dump this mixture in a square baking pan (Dimensions: 8x8), lined with foil paper and sprayed with oil.In another mixing bowl, add coconut oil, maple syrup, milk, egg, brown sugar, protein powder and whisk everything together until smooth. .

Maple Pecan Pie Bars (Without Corn Syrup) [gluten free]

Gooey, crunchy, super delicious maple pecan pie bars are in the HOUSE!!!Seriously though, how can you not want to sink your teeth into one of those gooey pecan pie bars?It’s got that buttery crust, that sweet, gooey filling topped with crunchy pecans.And here’s the thing: pretty much all pecan pie recipes use corn syrup as the main ingredient in the filling.Last year, when I made the pecan pie cookies using maple syrup as the sweetener, it worked great because the maple filling wasn’t all that thick in the cookie.When I applied a similar version of that recipe to these pecan pie bars, the filling literally soaked into the crust.A little sprinkle of flaky sea salt on top, after baking for a salty balance.light brown sugar – helps to create a thick syrup for the filling, and add extra sweetness without overdoing it.– helps to create a thick syrup for the filling, and add extra sweetness without overdoing it.kosher salt – a little salty balance is key for making these sweet desserts taste good.– a little salty balance is key for making these sweet desserts taste good.blanched almond flour – makes the best texture, and flavor, for gluten free crusts like this.Think about it, you’ve got lots of butter, egg yolks, and fatty, delicious nuts on top.The other great part is that maple pecan pie bars can be made up to 1 to 3 days in advance.I think they have caused him to erase every single food memory of my past desserts.If you made this recipe, do me a favor, and leave me a comment below letting me know how much you loved them 😉.Diet: Gluten Free Print Recipe Pin Recipe Description These maple pecan pie bars are less sweet then traditional pecan pie, without lacking any of the flavor, or texture.They have a soft, buttery curst with gooey, maple filling, and crunchy pecans.light brown sugar 3/4 teaspoon kosher salt.egg yolks, room temp 2 teaspoons pure vanilla extract Crust 1/4 cup unsalted butter, cut into cubes, room temp.unsalted butter, cut into cubes, room temp 1/4 cup granulated sugar.egg, room temp 2 teaspoons pure vanilla extract.kosher salt 1 cup + 1 tablespoon blanched almond flour.+ blanched almond flour 1/4 cup + 1 to 2 tablespoons coconut flour Optional topping flaky sea salt (Maldon sea salt is the best for this job) Instructions Prepare: Remember to remove your butter and eggs from the fridge a few hours in advance so that they can come up to room temp.These bars love to stick, so don’t skip the parchment paper.Place them in a preheated oven and toast for 5 to 7 minutes, tossing them halfway.You will know they are done when you can smell a nice nutty aroma in the kitchen, and the pecans are golden brown.Whisk your eggs and vanilla extract together in a liquid measuring cup with a pour spout, set aside.Spoon about 2 tablespoons of the butter and maple syrup into a small bowl with the corn starch, whisk so no lumps remain, whisk the corn starch slurry into the sauce pot.Bring to a low simmer (careful, because the mixture can boil over easily).Whisk constantly for 3 to 5 minutes, or until the mixture has thickened, and coats the back of a spoon.Transfer the maple mixture to a medium mixing bowl – a 4 cup spouted liquid measuring cup is perfect for pouring onto the crust, if you have one – allow it to cool while you make the crust.Make the crust: In a large mixing bowl add the room temp, cubed butter, along with the granulated sugar, and the egg.Use an electric hand mixer to cream the ingredients together on low, until well combined, and smooth, about 3 minutes.If the dough seems really sticky then stir in the 1 to 2 tablespoons extra coconut flour.The dough will be a little sticky, I find it’s helpful to wet my fingers just slightly.Bake for 15 to 18 minutes, or until the crust is golden brown around the edges, and the center is dry and firm to the touch.Returning to the filling: About 5 minutes before the crust is ready to come out of the oven temper your eggs by whisking 3 tablespoons of the still warm maple mixture into the eggs, gradually.NOTE: if your egg scrambles a little, or if your corn starch clumped at all then pass the maple mixture through a fine mesh siv to remove any solids.Add the pecans to the hot crust, carefully spreading them out into an even layer.Gently pour the maple filling over the crust and pecans, use a small offset spatula, or the back of a spoon, to help spread the maple filling into an even layer.Bake pecan pie bars: Bake the pecan pie bars in the 35o degree oven, on the rack farthest away from the heat source, for 20 to 25 minutes, or until the center is just slightly jiggly.Use a large sharp chef’s knife to cut the bars into about 16 small squares.Or you can cut the bars up and store them in an air tight container, with a piece of parchment paper in between layers to prevent sticking.If you want to make it a little easier, feel free to use chopped pecans.Parchment paper: In the photos I used foil to line my pan with, that was not the best idea.You have 2 options: 1) Slice the bars, freeze the squares, not touching, on a baking sheet lined with parchment paper. .

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. .