Perfect Pecan Pie Bars

If you love Pecan Pie, you will adore Pecan Pie Bars.  They are like a mini hand held slice of pie in a bar cookie and let me tell you, they are heavenly.  The from scratch crust makes all the difference in this fun holiday twist on a classic dessert.

This post is sponsored in conjunction with #FallFlavors. I received product samples from sponsor companies to help in the creation of the Fall Flavors recipes. All opinions are mine alone.

I was convinced as a child that Pecan Pie was not good.  My father loved Pecan Pie and I never understood why.  I turned my nose up to it and choose a Chocolate Cream Pie or my favorite Sour Cream Lemon Pie instead.  Little did I know that I was missing out on the good stuff when it came to Pecan Pie.

As an adult we know why it’s so good.  So there is no need to convince you, but let me help you make soft and delicious Pecan Pie Bars you can be proud of.

I’ve adapted this recipe from Land O Lakes Butter.  I do suggest using a good quality butter and ingredients for best results.  It’s also important that the ingredients are room temperature.  Butter should be soft but not to the melting point.

Shopping List for Bar Cookies

• All Purpose Flour
• Butter
• Pecans: Millican Pecans are fresh and a great choice
• Brown Sugar: Dixie Crystals Sugar is sweet and full of rich flavor
• Salt
• Dark Corn Syrup
• Eggs
• Vanilla Bean Paste from Taylor and Colledge gives a great rich flavor

How to make Pecan Pie Bars

• In a mixing bowl combine softened butter, sugar and flour until light and fluffy.  I like to use a hand mixer and begin on a low speed gradually adding more speed as the butter is mixed through. The mixture will be a fine crumble that will hold together when pressed but break apart easily. Hand stir coarsely chopped Pecans into mixture.

• Crust mixture can be pressed into a 9x13 ungreased pan and baked in a preheat oven at 350F Degrees for 18-22 minutes

• In a separate bowl prepare the filling by combining brown sugar, flour and salt together. 
• Hand mix Corn Syrup, eggs and vanilla paste until combined.  Stir chopped pecans into mixture.

• Spread filling mixture over partially cooked crust and bake an additional 30 minutes or until filling is set.  Insert knife one inch from center to check.  Knife should come out clean.
• Allow to fully cool before cutting into bars
• Store covered

I always love to make Grandpa's Favorite Pecan Pie because even though he think I do it for him, I secretly love cutting a slice to enjoy too. But these bar cookies are soo good, I may change things up this holiday season and enjoy these too.

Dixie Crystals Sugar

I grew up being taught that Store Brands were less expensive and the same.  As I’ve spent more and more time in the kitchen I’ve found that quality products make big differences and using Dixie Crystals Sugar is a new favorite find.  This sugar is very fine and gives my recipes a burst of texture that I love.

Taylor and Colledge Vanilla Bean Paste

I have loved the fantastic extra pastes from Taylor and Colledge and how the flavors are so vibrant and full of flavor. When given an option I suggest using Taylor and Colledge. They have a wide variety to choose from and their products are top notch.

Millican Pecans

Chopped or Whole, Millican Pecans are fresh and delicious pecans perfect for recipes and baking. I have loved using Millican Pecans and they have been my pecans of choice when preparing for Holiday Baking. I love to buy large bags and store in the freezer. Perfect to snack on, and enjoy in sweet and savory recipes too.

More #FallFlavors Recipes Below:

Beverages

• Apple Cider Milk Tea With Boba And Caramel Apple from Magical Ingredients
• Apple Cider Old Fashioned from Books n' Cooks

Breakfast and Baked Goods

• Apple Cider Donut Muffins from Cheese Curd In Paradise
• Pear and Apple Cider Scones from A Kitchen Hoor's Adventures
• Spiced Pumpkin Coffee Cake from Hezzi-D's Books and Cooks

Side Dishes

• Balsamic Roasted Purple Brussels Sprouts W/ Grapes & Chestnuts from Savory Moments
• Cinnamon Sweet Potato Pumpkin Muffins from Blogghetti
• Fall Roasted Vegetable Medley from Family Around the Table
• Glazed Cippolini Onions With Rosemary from Life Love and Good Food
• Sweet Potato Latkes from Take Two Tapas

Main Dishes

• Apple Cider Pulled Pork With Apple Slaw from Simple and Savory
• Butternut Squash Pasta Sauce from Jen around the world

Desserts

• Apple Blondies from Eat Move Make
• Apple Turnover from Art of Natural Living
• Butterscotch Pie from Lemon Blossoms
• Gf Cinnamon Graham Cracker Cupcakes from Frugal & Fit
• No- Bake Pumpkin Cheesecake With Salted Caramel Glaze from West Via Midwest
• Oatmeal Scotchies from Palatable Pastime
• Pear Bundt Cake from The Fresh Cooky
• Pear Cobbler from Fresh April Flours
• Pear Crisp Ice Cream from Jolene's Recipe Journal
• Pecan Butter Cookies from An Affair from the Heart
• Pecan Pie Bars from Devour Dinner
• Pumpkin Cupcakes from House of Nash Eats
• Pumpkin Spice Sugar Cookies from SueBee Homemaker
• Rosemary Pecan Shortbread With Honey-Ginger Icing from The Spiffy Cookie
• Sweet Tea Panna Cotta from Karen's Kitchen Stories
• Turtle Waffle Ice Cream Sandwiches from That Recipe

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5 from 7 votes

Pecan Pie Bars

If you love Pecan Pie, you will adore Pecan Pie Bars.  They are like a mini hand held slice of pie in a bar cookie and let me tell you, they are heavenly. 

Prep Time15 minutes mins

Cook Time50 minutes mins

Cook ModePrevent your screen from going dark

Course: Dessert

Cuisine: American

Servings: 12

Ingredients

Crust

• 1 ¾ Cup All Purpose Flour
• ¾ Cup Butter
• ⅓ Cup Sugar - Dixie Crystal Sugar
• ½ Cup Pecans - Coarsely Chopped Millician Pecans

Filling

• ⅔ Cup Brown Sugar - Dixie Crystals
• 6 Tablespoons All Purpose Flour
• ½ teaspoon Salt
• 1 ½ Cup Dark Corn Syrup
• 4 Eggs
• 2 Teaspoon Vanilla Bean Paste - Taylor & Colledge Vanilla Bean Paste
• 1 ¾ Cup Pecans - Millican Pecans

Instructions

• In a mixing bowl combine softened butter, sugar and flour until light and fluffy.  I like to use a hand mixer and begin on a low speed gradually adding more speed as the butter is mixed through. The mixture will be a fine crumble that will hold together when pressed but break apart easily. Hand stir coarsely chopped Pecans into mixture.
• Crust mixture can be pressed into a 9×13 ungreased pan and baked in a preheat oven at 350F Degrees for 18-22 minutes
• In a separate bowl prepare the filling by combining brown sugar, flour and salt together. 
• Hand mix Corn Syrup, eggs and vanilla paste until combined.  Stir chopped pecans into mixture.
• Spread filling mixture over partially cooked crust and bake an additional 30 minutes or until filling is set.  Insert knife one inch from center to check.  Knife should come out clean.
• Allow to fully cool before cutting into bars
• Store covered

Notes

To make Crust:

In a large bowl place ingredients of butter, flour and sugar.  I like to use a hand mixer to blend ingredients.  This will be a dry crumble mixture.  Start by using a low speed to break up pieces of butter into smaller pieces.  Gradually add speed until butter is small and ingredients resemble a crumble.  Mixture will hold together when pressed in hand but easily break apart.

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Nutrition Disclaimer

All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.

Nutrition

Calories: 524kcal | Carbohydrates: 71g | Protein: 6g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 289mg | Potassium: 158mg | Fiber: 2g | Sugar: 52g | Vitamin A: 444IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg