Pecan Pie Bars Recipe Without Corn Syrup
Pie Bars

Pecan Pie Bars Recipe Without Corn Syrup

  • November 4, 2021

These simple pecan pie bars taste just like pecan pie with a tender shortbread crust, and they are easy and quick to make.Pecan pie filling and shortbread crust.These easy pecan bars are made of a simple shortbread crust that gets its delicious flavor from a combination of butter, sugar, and flour.How to make pecan bars. .

Pecan Pie Bars (No Corn Syrup!)

Pecan Pie Bars (No Corn Syrup!)

Pecan Pie Bars (No Corn Syrup!)

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.Whereas with traditional pecan pie, I find myself barely being able to finish a bite or two, these pecan pie bars are a true danger in the best possible way.How to Make Pecan Pie Bars.Let’s get this out right now: this recipe has a lot of butter—more than in any dessert I have ever baked.These pecan pie bars are WORTH IT.I loosely based this recipe off of Ina Garten’s pecan pie bars, which call for a whopping three additional sticks of butter on top of all of the butter this recipe already uses.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.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.I used a combination of sugar and brown sugar for the perfect amount of sweetness.I used a combination of sugar and brown sugar for the perfect amount of sweetness.A necessity in all pecan pie recipes.A necessity in all pecan pie recipes.Since the crust is made like a shortbread cookie in the mixer, they are far, far easier than pecan pie bars with pie crust (and you won’t be tempted to short cut the recipe and make pecan pie bars with store-bought crust either.).Press the dough to the pan.Prepare the filling: in a large saucepan, combine butter, syrup, brown sugar, and zest.Let cool, then cover the bars, place in the refrigerator, and let chill for at least 6 hours.How to Tell When Pecan Pie Bars Are Done Baking.It will continue to set as it cools at room temperature and in the refrigerator.How to Cut the Pecan Pie Bars.The bars will be thick and heavy, so if your paper starts to tear, cut the whole pan of bars in half or quarters first, then with a spatula, lift it onto a cutting board in sections.Should You Refrigerate Pecan Pie Bars?You do not need to refrigerate pecan pie bars, if you will be enjoying them within a day or two.You do not need to refrigerate pecan pie bars, if you will be enjoying them within a day or two.Lay fully cooled bars onto a parchment-lined baking sheet, and place in the freezer until frozen solid.Lay fully cooled bars onto a parchment-lined baking sheet, and place in the freezer until frozen solid.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.Add 3 tablespoons of bourbon to the saucepan with the butter, syrup, sugar, and lemon zest.Settle in with a serving and embrace the sweet indulgence of the season. .

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.Hello fall 🍁 And hello Pecan Pie Bars!Think sweet brown sugar, sticky maple syrup and plenty of butter.How to make pecan pie bars.Add flour and salt and mix briefly until a soft cookie dough forms.To make the caramel, place butter, brown sugar and maple syrup in a medium saucepan.Stir in cream, vanilla and salt.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.Let’s Bake Pecan Pie Bars Yield Makes 16 squares 1 x 1x 2x 3x ★★★★★ 5 from 4 reviews Prep: 360 minutes Cook: 45 minutes Total: 6 hours 45 minutes Tasty Pecan Pie Bars made from scratch without corn syrup.Print Pin Rate Ingredients Shortbread cookie crust 115 grams ( 1/2 cup / 1 stick) unsalted butter, room temperature.Add flour and salt and beat briefly just until soft cookie dough forms.Place in the oven for 12-14 minutes or until cookie crust starts to go golden on the edges.Remove and set aside to cool slightly.To make the caramel, place butter, brown sugar and maple syrup in a medium saucepan on a medium heat.Once caramel is boiling, keep it on the heat for 3 minutes, stirring occasionally.Remove caramel from heat and stir briefly until bubbles disappear and the mixture is nice and smooth.Pour pecans and caramel over cooled cookie crust.Bake pecan pie bars for approximately 30 minutes or until caramel darkens and is bubbling around the edges.Leave bars to cool for 30 minutes at room temperature. .

Pecan Pie Bars (without corn syrup)

Pecan Pie Bars (without corn syrup)

Pecan Pie Bars (without corn syrup)

Use maple syrup to make these delicious gooey pecan pie bars that are so much easier than pie in an 8×8 pan.Pecan Pie Bars.My dad usually makes the pecan pies and the turkeys, while my Mom makes the pumpkin pies and all of the side dishes.Enter these pecan pie bars, with their pecan shortbread cookie crust and gooey pecan pie filling.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.Pie bars in an 8×8″ pan:.I love that this recipe makes just an 8×8” pan of bars. .

Maple Pecan Pie (Without Corn Syrup)

Maple Pecan Pie (Without Corn Syrup)

Maple Pecan Pie (Without Corn Syrup)

Thicker than other liquid sweeteners, corn syrup works with the eggs to help ensure your pecan pie filling will set.The problem is that more and more modern bakers are looking for an unrefined substitution for the corn syrup.Taking a note from my brown butter pecan pie bars, I reached for pure maple syrup.Mixed with melted butter, 1 Tablespoon of flour thickens the pecan pie filling just as corn syrup would.So all you’ll need to prepare this maple pecan pie are eggs, pure maple syrup, flour, butter, brown sugar, salt, vanilla extract, and pecans.I shared an entire in-depth blind baking pie crust tutorial earlier this year, complete with a video and all my tricks.To balance out the flavor of this notoriously sweet pie, sprinkle a little sea salt on top prior to serving.You’ll love the sweet and salty flavors, plus added crunch sea salt flecks are a nice bonus.I actually made this maple pecan pie for the 3rd time and took it over my in laws for a big family meal on Sunday to celebrate my SIL and BIL’s birthdays.Before I leave you with the recipe, let me share my tips for freezing pecan pie.This is a wonderful dessert to make ahead of time to freeze for Thanksgiving. .

Pecan Pie Bars Recipe (no corn syrup!)

Pecan Pie Bars Recipe (no corn syrup!)

Pecan Pie Bars Recipe (no corn syrup!)

The hardest part of pecan pie is making sure it’s cooked and sets, so there isn’t a runny river when you cut into it.Since they cut better chilled, store in the refrigerator uncut overnight and slice right before serving.Warm the bars slightly before serving for dessert or just leave them on the counter for a sweet snack all week long.These specialty baking chips can be found in most grocery stores and add an extra sweet crunch to every bite.These specialty baking chips can be found in most grocery stores and add an extra sweet crunch to every bite.: To make these a boozy holiday dessert, add 2-3 tablespoons bourbon to your Pecan Pie Bar filling.Once the butter foams, turns golden brown and gets a nutty aroma, remove from heat.: Give your shortbread a nutty buttery flavor by browning the butter before making the dough.Once the butter foams, turns golden brown and gets a nutty aroma, remove from heat.Store : Keep these Pecan Pie Bars fresh longer and refrigerate in an airtight container for up to 1 week.: Keep these Pecan Pie Bars fresh longer and refrigerate in an airtight container for up to 1 week. .

Best Pecan Pie Bars Recipe

Best Pecan Pie Bars Recipe

Best Pecan Pie Bars Recipe

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. .

Chocolate Pecan Pie Bars {NO Corn Syrup!}

Chocolate Pecan Pie Bars {NO Corn Syrup!}

Chocolate Pecan Pie Bars {NO Corn Syrup!}

Chocolate Pecan Pie Bars Recipe.These are best ever pecan pie bars/best pecan pie bars!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.How to make pecan pie bars?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.Pour this filling on top of the crust Bake, chill, cut slices and you are done.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.– Add 3/4 cups chocolate chips of your choice- white, milk, semisweet, dark.Tips for chocolate pecan pie bars:.Other Pie Recipes:.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.Pie Filling While the crust is baking, prepare the filling.In another mixing bowl, add coconut oil, maple syrup, milk, egg, brown sugar, protein powder and whisk everything together until smooth. .

pecan pie bars recipe

pecan pie bars recipe

pecan pie bars recipe

Not all pecan pie lovers love to make pie, let alone bake.Should pecan pie bars be gooey in the middle?Should I pre-bake the crust?The filling for pecan pie is very wet and would make the crust, shortbread or not, difficult to bake through and crisp up. .

Vegan Pecan Pie Bars (Gluten-Free)

Vegan Pecan Pie Bars (Gluten-Free)

Vegan Pecan Pie Bars (Gluten-Free)

These gluten-free and vegan pecan pie bars feature a delicious caramel brown sugar pecan filling and golden shortbread crust.This vegan pecan bar recipe is made with just 8 ingredients plus some baking basics like cinnamon and vanilla.You’ll love how easy they are…oh, and no corn syrup needed!Dietary Features: These bars are completely vegan and gluten-free.These bars are completely vegan and gluten-free.Maple Syrup: You’ll need maple syrup for both the crust and filling.Coconut Oil: Can be substituted with vegan butter if needed.Cornstarch : You’ll need this to thicken the pecan filling.: You’ll need this to thicken the pecan filling.Tip: While the crust is baking you can begin preparing the pecan caramel filling.Add the coconut oil, maple syrup, sugar, almond butter, vanilla and cinnamon to a small saucepan.Remove the pan from the heat and stir in the pecans.To freeze, I recommend slicing into squares then freezing in a freezer-safe ziplock bag, removing as much air as you can.Be sure to let them cool completely before storing. .

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