Skip the pie and make these Pecan Pie Bars! Shortbread topped with a gooey filling and crunchy pecans in an easy-to-eat with your hands’ bar!
This is a sponsored post for Challenge Dairy. All opinions are honest and 100% my own.
Pecan Pie Bars
I’m a big fan of pecan pie. It always makes an appearance at Easter, Thanksgiving, and Christmas. But if I’m completely honest, sometimes that little pie just isn’t enough for a large group … or maybe I need a more portable option for a potluck or a cookout. These Pecan Pie Bars are the perfect sweet treat for any occasion … or no occasion at all.
If you’re a fan of pecan pie, then you will LOVE these Pecan Pie Bars! The recipe starts with a tender, buttery shortbread crust and is filled with an ooey, gooey sweet filling and plenty of crunchy pecans. The hardest part will be waiting for these babies to cool off so you can slice them into bars! In fact, you may love these bars so much that they replace your traditional beloved pie!!
Since we’ll be having a crowd join us for Christmas this year, I will be making TWO pans of these Pecan Pie Bars. People gobble them up so fast that I have to make sure to make plenty! I’ll also note, be sure to use quality ingredients when you make these bars! And for the love of all that is good and right in this world, please use REAL butter! My personal favorite is Challenge Butter.
Why choose Challenge Butter
While there are many things I’ll skimp on, quality ingredients aren’t one of them. I believe good ingredients help take a recipe from being just an okay recipe to being a recipe everyone has to have. When it comes to butter, you will always find Challenge Butter in my fridge and freezer! I like to stay stocked up for any kind of baking day that comes my way!
Challenge is the only dairy product company that controls the whole process when it comes to making its butter – from milking the cows to transporting the milk, to making the butter, and to packaging. It’s made the right way – the old-fashioned way! With no hormones, additives, or fillers and farm to fridge in just TWO days, Challenge Butter is a taste you’ll love – my family does!
A cooperative of California family-owned dairies founded more than 100 years ago, Challenge is proud to sell its products NATIONALLY. To find retailers near you, visit www.challengedairy.com/where-to-buy.
Are you ready to start baking?! Let’s gather all of our ingredients and utensils then get started making these yummy bars …
Pecan Pie Bars recipe
For the crust:
- all-purpose flour
- granulated sugar
- salt
- butter
For the filling:
- large eggs
- light corn syrup
- granulated sugar
- light brown sugar
- butter
- vanilla extract
- chopped pecans
How to make this Pecan Pie Bars recipe
- Preheat oven to 350°F. Lightly grease a 10×15 inch jellyroll pan and set aside.
- In a large bowl, whisk together the flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Sprinkle the crumb mixture evenly over the prepared pan, and press in firmly.
- Bake the crust for 20 minutes in the preheated oven.
- Meanwhile, while the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, granulated white, brown sugar, butter, and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven.
- Bake for 25 minutes in the preheated oven, or until set. Allow to cool completely on a wire rack before slicing into bars.
Tips for our Pecan Pie Bars recipe
- Use quality ingredients.
- Use REAL butter! I suggest Challenge Butter!
- Make sure the bars are cooled completely before cutting into them.
- Use the appropriate size pan.
- If you’re feeling really adventurous, sprinkle in a few chocolate chips to the filling before baking!
Questions and Answers for Pecan Pie Bars
Can Pecan Pie Bars be frozen?
You can freeze these bars successfully. To freeze, wrap the bars tightly with aluminum foil or plastic freezer wrap, or place them in a heavy-duty freezer bag. For best results, use the frozen pecan pie within two months.
How long will Pecan Pie Bars last once they are baked?
Stored properly, they will need to be eaten within 3-4 days.
Do Pecan Pie Bars need to be refrigerated?
My recommendation is YES!! It would be best if you refrigerated the pecan pie bars unless you plan to serve them within two hours of baking.
How do you store Pecan Pie Bars?
Cover the bars loosely with aluminum foil or plastic wrap. Store in the refrigerator.
Other recipes you may enjoy
Pecan Pie Bars
Equipment
Ingredients
For the crust:
- 3 cups all-purpose flour
- ½ cup white sugar
- ½ teaspoon salt
- 1 cup Challenge butter
For the filling:
- 4 eggs
- 1 ½ cups light corn syrup
- ¾ cups granulated white sugar
- ¾ cups light brown sugar
- 3 tablespoons Challenge butter melted
- 1 ½ teaspoons vanilla extract
- 2 ½ cups chopped pecans
Instructions
- Preheat oven to 350°F. Lightly grease a 10×15-inch jellyroll pan and set aside.
- In a large bowl, whisk together the flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Sprinkle the crumb mixture evenly over the prepared pan, and press in firmly.
- Bake the crust for 20 minutes in the preheated oven.
- Meanwhile, while the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, granulated white, brown sugar, butter, and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven.
- Bake for 25 minutes in the preheated oven, or until set. Allow to cool completely on a wire rack before slicing into bars.
Notes
- Make sure the bars are cooled completely before cutting into them.
- Use the appropriate size pan.
- If you’re feeling really adventurous, sprinkle in a few chocolate chips to the filling before baking!
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
I agree that Challenge Butter is better than the less expensive butter but I always buy either Iris or French Butter if it is possible but I always buy Amish butter when I am not able to buy the French or Irish Butter. They war way more than even Challenge Butter but well worth the cost. I usually get the French or Irish butter for about $6 for a half pound with a coupon from our Smith’s store (They are part of the Kroger grocery stores) and when I cant get that I will buy Amish butter which will cost about $14 for a 2lb round. These butters are churned at a slower rate and end up with less air. You can’t beat the taste for using on toast or in baking. They make such delicate pie crusts and wonderful cookies.