These delicious pecan pie bars are the perfect fall or winter dessert!
Pecan pie bars are such a yummy and sweet treat! These bars have a cookie base and a caramelized pecan topping. The perfect combination of sweet and soft cookie with a crunchy and delicious pecan topping.
These bars never last long at my house! They make the perfect size batch to bring to any gathering. Always a popular favorite among guests.
Do you have to use corn syrup for these Pecan Pie bars?
No you don’t! These delicious pecan pie bars have no corn syrup in them at all. Instead we make the sweet and gooey texture with melted butter, brown sugar, honey, and cream. Here are a few alternative ingredients that can also be used instead of corn syrup:
- Maple Syrup – Adds a rich, natural sweetness with a hint of maple flavor.
- Honey – Brings a floral sweetness and slightly thicker texture.
- Agave Syrup – A mild-flavored liquid sweetener that won’t overpower other flavors.
- Brown Rice Syrup – Offers a mild, nutty flavor and is less sweet, but with a similar consistency.
- Cane Syrup – A slightly richer alternative to corn syrup with a mild molasses taste.
- Molasses (Mixed with Maple or Honey) – A small amount of molasses mixed with another syrup can provide depth without being too overpowering.
These alternatives may slightly affect the flavor, but they work well to create that gooey, rich filling for pecan pie bars.
Frequently Asked Questions for baking Pecan Pie Bars:
- How do I keep pecan pie bars from being too gooey or runny?
Make sure to bake the bars long enough for the filling to set, usually until the center no longer jiggles. - Can I make pecan pie bars ahead of time?
Yes, pecan pie bars can be made 1-2 days in advance. Store them in an airtight container at room temperature or in the fridge for best freshness. - Can I freeze pecan pie bars?
Yes! Wrap each bar in plastic wrap and store them in an airtight container in the freezer for up to 2-3 months. Thaw at room temperature or in the refrigerator before serving. - What can I use instead of corn syrup in pecan pie bars?
You can replace corn syrup with maple syrup, honey, or brown rice syrup. These alternatives add a different flavor but help maintain the gooey texture. - How should I store pecan pie bars?
Store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They’re delicious served chilled or at room temperature! - Why did my crust turn out too hard or crumbly?
Overmixing the crust or baking it too long can lead to a hard texture. Measure ingredients carefully, and bake the crust just until lightly golden. - How do I know when pecan pie bars are done baking?
The bars are ready when the filling is set, with just a slight jiggle in the center. They’ll continue to firm up as they cool. - Can I make pecan pie bars without nuts?
Yes, you can! Substitute the pecans with oats, chocolate chips, or coconut flakes for a different twist on the classic recipe. - What type of pan should I use for pecan pie bars?
A 9×13-inch baking pan works well. Line it with parchment paper or foil to make it easier to lift out the bars for cutting. - Can I use salted butter in pecan pie bars?
Yes, but reduce or omit any added salt in the recipe to balance flavors.
More Delicious Dessert Bars:
Pecan Pie Bars
These delicious pecan pie bars are the perfect fall or winter dessert!
Ingredients
- Cookie Dough Base
- 1 1/2 Cup Brown Sugar
- 3/4 Cup butter-melted (1 1/2 sticks)
- 2 large eggs
- 1 tsp. vanilla extract
- 1/2 tsp. almond extract
- 2 1/4 Cups all purpose flour
- 1 1/2 tsp. baking powder
- 1/4 tsp.salt
- 1/4 tsp. ground cinnamon
- Pecan Topping:
- 3/4 cup brown sugar, packed
- 1/2 cup honey
- 12 Tbsp unsalted butter
- 1/4 cup heavy whipping cream
- 1/4 tsp salt
- 1 tsp vanilla extract
- 3 1/2 cups coarsely chopped pecans
Instructions
- Oil a 9 x 13 inch baking pan. set aside.
- Preheat oven to 350 degrees F.
- In a large bowl add the brown sugar, melted butter and eggs.
- Add the flavorings into the bowl.
- Whisk the wet ingredients together with a hand held mixer until well combined.
- In a small bowl combine the dry ingredients.
- Whisk them together until blended.
- Add the dry ingredients in three small batches to the wet ingredients.
- Mixing after each addition. This is a very thick batter.
- Press the dough into the oiled baking dish with a spoon or your hands.
- Bake 18 to 20 minutes until the top is just golden brown and a toothpick comes out clean.
- When the cookie dough is almost finished baking, start making the topping.
- In a large saucepan, mix together the brown sugar, honey, butter, cream, and salt.
- Heat until it starts to boil, then lower the heat and let it simmer for 2 minutes.
- Take it off the heat, add the vanilla and pecans, and stir until well blended.
- Pour the hot pecan mixture over the warm crust.
- Place it back in the oven and bake for another 20-25 minutes, until the top is bubbling and has a caramel color.
- Set the baking pan on a wire rack to cool completely to room temperature before slicing.
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