The Musette: Pecan Pie Bars

Posted on 20/05/2023 by Sheree

These pecan pie bars feature a layer of delicious shortbread crust topped with a soft caramel pecan topping. Perfect for when you want or need to feed a crowd in a hurry.

Ingredients (20 bars)

Crust:

210g (1 3/4 cup) plain (all-purpose) flour
170g (3/4 cup) butter, unsalted
1/2 tsp fine sea salt
2 tbsp sugar

Filling:

4 organic medium eggs
100g (1/2 cup) sugar
110g (1/2 cup) brown sugar
485g (1 1/2 cup) golden syrup
1 1/2 tsp vanilla extract
190g (1 1/2 cup) pecans, chopped
1 tbsp butter, melted

Method

1. Pre-heat oven to 180°C /fan 160°C/gas mark 4/350°F with a rack in the middle of the oven. Butter and line a 38 x 26 x 3 cm (15 X 10 X 1 inch) baking dish, or equivalent, with greaseproof (parchment) paper.

2. To make the crust, combine the flour, softened butter, salt and sugar in a mixing bowl. Either use a knife, or a food processor, to cut the butter into the flour mixture until small crumbs are formed. The dough will be dry.

The cooked crust for pecan pie bars cooling in a pan.

3. Press the dough into the bottom of the baking dish, making sure the crust is even in the pan. Bake the crust for 20 minutes and then remove from the oven.

4. In a medium sized mixing bowl, combine the eggs, sugars, syrup, vanilla and butter and mix until smooth.

Mixing the filling for pecan pie bars.

Pecan pie filling poured over crust ti make bars. 5. Fold in the chopped pecans and pour over the top of the cooked crust.

5. Cook for 20-25 minutes, until the filling has cooked through. Remove from the oven and allow to cool on a rack before slicing into squares.

Pecan Pie Bars cut into squares on parchment paper

6. Allow the pecan pie bars to come to room temperature. They can be left out the day of serving, but if made ahead, or if you want to keep them longer, they should be stored in the fridge in an air-tight container.

See, how easy was that!