Thursday, November 27, 2014

Pecan Pie Bars

We're in crunch mode: Thanksgiving dinner is hours away and if you're like me, pie making is scary business. But I'm here to reassure you, it's going to be okay. Because if all else fails, just make the filling in all its perfection and just dump it into a simple shortbread crust. Then you can have pie bars instead of just pie. 

These were originally for a potluck at work where it's much easier to do a grab and go system than slice up a pie. Personally, I ate about six of these because they're buttery and full of chocolaty goodness. And as we've established, I'm now a pecan convert as opposed to my previous pecan't view. I'm using this filling for pecan pie today but in light of my pie failures (another post, another time), kinda wishing I had made these instead.

The shortbread crust is very simple to make, Mixing lots of butter (don't tell anyone before they eat, it's worth it), flour and powder sugar, we make a doughy mixture. This is then dumped into your pan and pressed out flat and even. The crust is pre-baked for 10-15 minutes while preparing the filling.

The filling will be extremely gooey which is why it's important to have your crust even. Eggs, corn syrup, sugar, butter and vanilla are all mixed together before adding the pecans and chocolate. Everything is folded together so you get chocolate and pecans in every bite. 

Once the crust is ready, pour the filling into the pan. Bake until the mixture is set and allow to completely cool before cutting into squares. This filling can also serve as your pecan pie filling with a shortbread crust, store bought crust or if you're daring, homemade crust (adventures for another post).

Thank you for reading and I hope you and yours have a very happy Thanksgiving!!!

adapted from Joy the Baker's recipe in Homemade Decadence*


  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups all-purpose flour
  • 1/2 cup of confectioners sugar
  • 3 eggs
  • 1 cup of corn syrup
  • 3/4 cup of granulated sugar
  • 3 Tablespoons unsalted butter, melted
  • 1 teaspoon vanilla
  • 2 cups chopped pecans
  • 1 cup of chocolate chunks

*and by adapted I mean trying to write this from memory

  1. Prepare a 9x13 inch pan by spraying with non-stick spray, lining with parchment paper and spraying the paper with non-stick spray. Preheat the oven to 350. 
  2. In a large bowl, combine the softened butter, flour and powdered sugar until well combined. 
  3. Dump the crust dough into the prepared pan and press out until the crust is evenly distributed in the pan.
  4. Bake the crust for 10-15 minutes until slightly golden brown. 
  5. For the filling, whisk together the eggs, corn syrup, sugar, melted butter and vanilla. Mix until combined.
  6. Fold in the pecans and chocolate chunks. 
  7. Pour the filling mixture into the baked crust. The mixture will spread out completely so it's important that the shortbread crust covers the entire pan.
  8. Bake the bars for 30-45 minutes until the filling is set. 
  9. Allow the pan to cool completely before cutting the bars into squares. 
  10. You can make this recipe gluten free by substituting the all-purpose flour for nut flour or you can create a section with no shortbread, only filling, but it will be a little messier to eat. 

No comments:

Post a Comment