How Long Do Pecan Pie Bars Last
Pie Bars

How Long Do Pecan Pie Bars Last

  • November 1, 2021

These Pecan Pie Bars are the BEST!They have everything you love about pecan pie in one easy to make bar, no corn syrup necessary.Buttery shortbread crust is topped with caramel pecan topping to make your new favorite Thanksgiving dessert.How can we make pecan pie more portable?Make pecan pie bars!How to make pecan pie bars.Press this dough into your baking pan and bake 20 minutes at 350ºF.I recommend cutting them into squares and transferring to a freezer safe zip top bag, removing as much air as possible. .

Best Pecan Pie Bars + Video

Best Pecan Pie Bars + Video

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. .

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!If I you make ONE dessert this season, these pecan pie bars should be THE ONE.How to Make Pecan Pie Bars:.Pecans.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.Then prepare the filling:.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.How can you tell when pecan pie bars are done?The bars are done and the pecan pie filling is ready to come out of the oven at the first signs of solidity in the center of the bars.Should you refrigerate pecan pie bars?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.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.Wrapped tightly, they will keep in the freezer for Make Chocolate 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.Prep Time 20 minutes Cook Time 48 minutes Cooling Time 2 hours Total Time 3 hours 8 minutes Servings 24 bars Calories 366.8 kcal Author Blair Lonergan Ingredients FOR THE SHORTBREAD CRUST: 4 sticks butter, softened.2 ½ c. all-purpose flour FOR THE FILLING: 1 stick butter, melted and cooled.FOR THE CRUST: In a large bowl, cream the butter, sugar and salt until fluffy.FOR THE FILLING: Whisk melted butter, brown sugar, corn syrup, vanilla and salt in a large bowl until the sugar dissolves.The bars are done and the pecan pie filling is ready to come out of the oven at the first signs of solidity in the center of the bars.Should you refrigerate pecan pie bars?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.Wrapped tightly, they will keep in the freezer for Make Chocolate 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.

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Pecan Pie Bars {EASY & Perfect for Holidays!}

Pecan Pie Bars {EASY & Perfect for Holidays!}

Pecan Pie Bars {EASY & Perfect for Holidays!}

With a buttery shortbread crust and caramelized pecan filling, it’s impossible not to love these sweet and nutty Pecan Pie Bars!Make pecan pie bars as a dessert for the holidays, or a homemade neighbor gift.LOVE these Pecan Bars.BEST EVER Pecan Pie Bars.How to Make Pecan Bars.Meanwhile, whisk eggs, corn syrup, sugar, melted butter and vanilla in a large bowl.Bake for an additional 25-30 minutes, until filling has set.Pecan Pie Bars Recipe 5 from 18 votes With a buttery shortbread crust and caramelized pecan filling, it's impossible not to love these sweet and nutty Pecan Pie Bars!!3/4 c cold butter cubed Filling 4 eggs.Meanwhile, whisk eggs, corn syrup, sugar, melted butter and vanilla in a large bowl.Bake for an additional 25-30 minutes, until filling has set. .

Pecan Pie Bars

Pecan Pie Bars

Pecan Pie Bars

Shortbread topped with a gooey filling and crunchy pecans in an easy-to-eat with your hands’ bar!But if I’m completely honest, sometimes that little pie just isn’t enough for a large group … or maybe I need a more portable option for a potluck or a cookout.The hardest part will be waiting for these babies to cool off so you can slice them into bars!In fact, you may love these bars so much that they replace your traditional beloved pie!Since we’ll be having a crowd join us for Christmas this year, I will be making TWO pans of these Pecan Pie Bars.While there are many things I’ll skimp on, quality ingredients aren’t one of them.Challenge is the only dairy product company that controls the whole process when it comes to making its butter – from milking the cows to transporting the milk, to making the butter, and to packaging.With no hormones, additives, or fillers and farm to fridge in just TWO days, Challenge Butter is a taste you’ll love – my family does!A cooperative of California family-owned dairies founded more than 100 years ago, Challenge is proud to sell its products NATIONALLY.Let’s gather all of our ingredients and utensils then get started making these yummy bars ….Cut in the butter until the mixture resembles coarse crumbs.Sprinkle the crumb mixture evenly over the prepared pan, and press in firmly.In a large bowl mix together the eggs, corn syrup, granulated white, brown sugar, butter, and vanilla until smooth.If you’re feeling really adventurous, sprinkle in a few chocolate chips to the filling before baking!It would be best if you refrigerated the pecan pie bars unless you plan to serve them within two hours of baking.Cover the bars loosely with aluminum foil or plastic wrap. .

Pecan Pie Bars I Recipe

Pecan Pie Bars I Recipe

Pecan Pie Bars I Recipe

I suggest using the large disposable foil pans found at Sam's Club or Wal-Mart.If you get just a slight bit of movement at the center, the bars are ready to be taken out of the oven.When the bars are done cooking, cool on the counter for about 30 minutes before refrigerating for at least 4 hours, or overnight.It seems too crumbly, but once it cooks and the filling is poured on top, it is a wonderful buttery shortbread consistency.Rating: 5 stars Let me share my thoughts on this really great pecanpie bars.I lined the pan with parchment paper (Make sure it goes up on all four sides, if not and it 'leaks' it WILL stick!In the crust I used real butter and had it soft, I used 1/2 cup packed light brown sugar, instead of white;omit the salt.I also lined the pan with parchment paper to prevent sticking.Also, I toasted the pecans at about 300 degrees for about 10 minutes or so to bring out the flavor (watch them close so they don't burn!), then tossed them with about 1/2 TBSP of salted butter before I added them to the filling mixture.Rating: 5 stars First I opted not to use a jelly roll pan as so many said it made a mess.The filling fit perfectly and I also added a couple of handfuls of chocolate chips to the top!The filling did not leak at all and the crust lifted easily from the bottom of the pan!Because the volume of filling was deep I cooked it in a 325 convection oven for considerably longer than the recipe stated.I absolutely love pecan pie but often find that it is made too thick and is thus overly sweet and rich.The crust was really nice and buttery an excellent texture and the filling was perfectly gooey and sweet.I got 32 quite large bars out of mine and they disappeared pretty quickly! .

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.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.Press into prepared pan and bake for 20 minutes in the preheated oven.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

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). .

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