These pecan pie bars give you the flavor of pecan pie combined with a shortbread crust. Salty and sweet, and incredibly portable, they are my favorite easy dessert recipe for fall.
Oh fall, I adore you! Crisp mornings and the sound of leaves crunching under my feet! Fall is my favorite. I’ve told you this before. There’s something about the light, the temperature, the color, it energizes me. I wake up early, I feel motivated to get things done.
Some people like spring cleaning – I’m into fall cleaning. I clean, I purge, I evaluate, I organize. Maybe it’s because my body knows it will be stuck inside for the next few months, so I feel like I have to get a handle on my surroundings before the deep freeze sets in.
And another thing: pecans! Fall means pecans galore! They are just one of the best nuts ever!
These pecan pie bars help you take full advantage of their glory with very little effort. They are like pecan pie, but with more of a sandy cookie crust. Salty and sweet, I cut them into bite size pieces so you can just pop them in your mouth all day long and somehow feel less guilty about eating half the pan. And they also have rum in them, so there’s that…;
These pecan pie bars are easy to make, and very portable. Sometimes you just can’t take a whole pecan pie with you wherever you go, no matter how badly you want to. So make these instead. Take them to the office, pack them in your picnic at the wineries, make them for Thanksgiving dessert, bring them to Christmas parties.
I adapted these slightly from one of my favorite cookbooks, Fat Witch Brownies. As I’ve told you before, if you’re in their neighborhood – Chelsea Market in NYC, get your butt in there and buy something.
For more pecan dessert recipes and other fall recipe ideas try:
- Aunt Vickie’s Pecan Cream Cheese Pie
- Sheet Pan Italian Sausages with Roasted Root Vegetables and Arugula.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.
Pecan Pie bars recipe
Adapted lightly from Fat Witch Brownies by Patricia Helding
It’s important to use a high-quality pecan since they are the star of the show here. I recommend ordering from Millican Pecan. They use fresh, Grade 1 pecans harvested this season. Sometimes in the grocery store, you’re getting Grade 2 pecans that could be years old. Yes, years. (Like 2 – 4!) When I order from Millican Pecan, I know I’m getting the fresh pecans from the most recent growing season.
The Millican family has been growing pecans on their farm for five generations – since 1888! They are the home of Texas’ Mother Pecan Orchard. I love their products and it makes me feel good to know that when I buy from them, I am supporting a family business that has such a wonderful history.
I am an affiliate for the company, and if you purchase Millican Pecans through my links I may make a small commission. Thank you for supporting my blog and family farms.
For the crust:
1 cup unbleached flour
1/4 tsp baking powder
1 tsp salt
1/3 cup packed brown sugar
7 tbsp cold unsalted butter, cut into pieces
1/4 cup roughly chopped pecans
For the filling:
4 tbsp unsalted butter
1/2 cup packed brown sugar
1/3 cup dark corn syrup
2 tsp pure vanilla extract
1 tsp dark rum (optional)
1/4 tsp salt
1 large egg
1 3/4 cup roughly chopped pecans
How to make pecan pie bars
Preheat oven to 350 degrees.
Grease a 9 x 9 inch baking pan with butter, dust with flour and tap out excess.
Combine flour, baking powder, salt and brown sugar with a fork or whisk.
Add the butter a piece or two at a time, combining with a fork or pastry blender until well blended. You should have a sandy texture with some small bits of butter here and there.
Stir in 1/4 cup pecans gently by hand to combine.
Spread the mixture evenly in the pan and tamp down gently with your fingers. You just want it to hold together, you’re not trying to make a smooth, flat dough.
Bake for 15-20 minutes, until the crust is lightly golden and the edges are light brown. Remove from the oven and set aside.
While the crust is cooking, make the filling. Melt the butter in a small saucepan over low heat, set aside to cool.
In a small bowl, combine brown sugar, vanilla, corn syrup, rum (if using) and salt. Stir in the butter until just blended. Add the egg and mix until well incorporated.
Pour the filling over the crust, and sprinkle the pecans evenly on top. Bake for 20 – 25 minutes, or until the top is brown and little bubbles and cracks start to form on the surface.
Remove from the oven and let cool at least 2 hours before cutting into squares.
How to store pecans
Pecans need to be refrigerated or frozen, or they can go rancid, due to their high oil content.
Store shelled pecans in an airtight container in the refrigerator for up to 9 months, or in the freezer for up to 2 years. Millican Pecan offers several bulk choices, so you can stock up in one order and keep a couple of pounds handy in the fridge, then store the rest in the freezer for year-round use.
Pecans that are still in the shell can be stored in a cool, dry place for 6-12 months. If you are keeping them longer, refrigerate or freeze them.
I am an affilitate for Millican Pecan, a family farm in San Saba, TX that has been producing pecans for five generations. If you purchase through my links I may make a small commission. Thank you for supporting my blog and family farms!
Do pecans go bad?
Pecans can go rancid if they are not stored properly. If they smell like used cooking oil or they taste bitter, this is a sign they have gone bad. Eating rancid nuts is not unsafe, but it is unpleasant!
How to store pecan pie bars:
Store pecan pie bars in an airtight container for up to 2 weeks.
Ingredients
For the crust:
- 1 cup unbleached flour
- 1/4 tsp baking powder
- 1 tsp salt
- 1/3 cup packed brown sugar
- 7 tbsp unsalted butter cold
- 1/4 cup roughly chopped pecans
For the filling:
- 4 tbsp unsalted butter
- 1/2 cup packed brown sugar
- 1/3 cup dark corn syrup
- 2 tsp pure vanilla extract
- 1 tsp dark rum optional
- 1/4 tsp salt
- 1 large egg
- 1 3/4 cups roughly chopped pecans
Instructions
- Preheat oven to 350 degrees.Grease a 9 x 9 inch baking pan with butter, dust with flour and tap out excess.
- Combine flour, baking powder, salt and brown sugar with a fork or whisk. Add the butter a piece or two at a time, combining with a fork or pastry blender until well blended. You should have a sandy texture with some small bits of butter here and there.
- Stir in 1/4 cup pecans gently by hand to combine.
- Spread the mixture evenly in the pan and tamp down gently with your fingers. You just want it to hold together, you’re not trying to make a smooth, flat dough.Bake for 15-20 minutes, until the crust is lightly golden and the edges are light brown. Remove from the oven and set aside.
- While the crust is cooking, make the filling. Melt the butter in a small saucepan over low heat, set aside to cool.
- In a small bowl, combine brown sugar, vanilla, corn syrup, rum (if using) and salt. Stir in the butter until just blended. Add the egg and mix until well incorporated.
- Pour the filling over the crust, and sprinkle the pecans evenly on top. Bake for 20 – 25 minutes, or until the top is brown and little bubbles and cracks start to form on the surface.
- Remove from the oven and let cool at least 2 hours before cutting into squares.
Notes
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.
I am always looking for the ultimate pecan recipe and I am definitely making plans to make your pecan bars! Thank you for a great recipe and easy instructions, Great pictures, too!
Thanks so much! I do have to give credit where credit is due, as I adapted this recipe from the Fat Witch Bakery cookbook. If you make the recipe, be sure to let me know how it turns out for you!