Pecan Pie Bars For A Crowd
- October 8, 2021
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SOUTHERN PECAN PIE BARS WITH SHORTBREAD CRUST
Homemade Southern Pecan Pie Bars with a Shortbread Crust are not only super easy to make but they taste amazing and are simple to serve.I have been craving pecan pie lately.I decided to go with a shortbread crust for this recipe for pecan pie bars.It makes it super easy to slice and serve.The filling will need additional time to set up as it cools.In a small bowl, mix butter, sugar, vanilla, and flour until you have a thick, sticky dough.Press into the bottom of prepared baking dish in a single thin layer and bake at 300f degrees for 10-15 minutes.In a large bowl, mix eggs, brown sugar, corn syrup, and flour until combined. .
PECAN PIE BARS
Pecan Pie Bars are easy to make & taste better than pecan pie!How to make these easy pecan pie bars.Bake for 20 minutes while you prepare the filling.Ingredients for Pecan Pie Bars.-1/2 cup butter.How to make pecan pie bars.Press into prepared pan and bake for 20 minutes in the preheated oven.While the crust is baking, prepare the filling.In a large bowl stir together the eggs, corn syrup, white sugar, butter, and vanilla just until combined, then stir in the chopped pecans.PECAN PIE BARS Pecan Pie Bars are easy to make and taste better than pecan pie!With pecans, brown sugar and butter, it's a Fall recipe that's become a family favorite.1/2 cup butter.Press into prepared pan and bake for 20 minutes in the preheated oven.While the crust is baking, prepare the filling.In a large bowl stir together the eggs, corn syrup, white sugar, butter, and vanilla just until combined.Can you freeze pecan pie bars?How should you eat these pecan pie bars?Pecan Pie Bars are easy to make & taste better than pecan pie! .
Best Ever Pecan Pie Bars
Just like pecan pie but better!I’m a huge pecan pie fan.But that’s ok, because these pecan pie bars are finger licking good.The perfect crust for a pecan pie bar is a shortbread crust.It’s super easy to make, no food processor or mixer necessary, just a pastry cutter or two forks is all you need.A good shortbread has only 3 ingredients; flour, butter and sugar.Filling.How To Make Pecan Pie Bars.Let the crust cool completely before adding the filling.Filling.Combine the dry ingredients: In a large bowl add the flour, brown sugar, salt and whisk everything together.Add the corn syrup, eggs, vanilla, and whisk everything together until well combined.Place the pan in the oven and bake for 40 to 50 minutes or until the filling is set.This will ensure the filling is totally set, that the integrity of the filling and crust is completely sound, aka no slippage.You can make these pecan pie bars without corn syrup, although I have to be honest, it won’t be quite the same without it.Just combine maple syrup with 1 tablespoon of flour and you’ve got a perfectly sweet and decadent substitute!You can bake it, cool it, then wrap it in plastic wrap and store it in the fridge until ready to serve.I find it easier to let them cool completely first, cut them into squares then wrap them tightly in plastic wrap and finally place them in a freezer bag before freezing. .
Pecan Pie Bars
When I’m entertaining during the holidays, I serve a variety of seasonal desserts including pumpkin dump cake, apple cobbler, and these decadent pecan pie bars.It takes a little time to work the crust into the pan, I found that using an offset spatula coated with cooking spray really helped with the process.The topping is a mixture of chopped pecans, brown sugar, butter and corn syrup.The mixture goes on top of the crust and the whole thing is baked to gooey, sticky delicious perfection.I chilled my bars to make them easier to slice, they’re great straight from the fridge or you can bring them to room temperature after you cut them.I love this recipe exactly as it’s written, but you can add other ingredients to the mix to customize the bars to your tastes.I love that you can cut them as big or as small as you want, which means you can make bite sized squares and feed a large group.Try serving the bars with a scoop of ice cream on top, you’ll be glad you did!cooking spray Instructions Preheat the oven to 350 degrees F. Line a 9"x13" pan with parchment paper.Add 1 1/2 teaspoons of vanilla extract and 1 tablespoon of water, then mix until combined.With the mixer on low speed, add the flour and mix until coarse crumbs form.Remove the pan from the heat and add the heavy cream and the remaining 1 1/2 teaspoons of vanilla extract. .
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.The center is still nice and gooey, yet not requiring utensils or a napkin.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.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.I took these to a bake sale at my son's school and got rave reviews!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. .
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.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.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
Pecan Pie Bars are made with an easy shortbread crust and delicious pecan pie filling.I don’t usually make a lot of desserts with nuts unless it’s the holidays, but I can’t imagine the holidays without nuts.So why am I making and sharing these Pecan Pie Bars, you might ask?A soft, creamy, decadent layer, and crispy, crunchy, candied nuts on top. .