Best Ever Pecan Pie Bars
Delightful pecan pie bars with a rich filling and buttery crust, perfect for any occasion.
Ingredients
Crust Ingredients
- 1 cup softened unsalted butter Make sure it's softened for easy mixing.
- ⅔ cup packed brown sugar
- 2 ⅔ cups all-purpose flour Can substitute with gluten-free flour blend.
- 1 teaspoon salt
Filling Ingredients
- ½ cup unsalted butter
- 1 cup packed dark brown sugar Can substitute with light brown sugar.
- ⅓ cup honey
- 2 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
- 2 cups chopped pecans Feel free to mix up the nuts.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a 9 x 13 x 2-inch pan with parchment paper, leaving a 2-inch overhang on either side.
- In a large bowl, combine 1 cup softened unsalted butter and ⅔ cup packed brown sugar. Beat until light and fluffy.
- Add 2 ⅔ cups all-purpose flour and 1 teaspoon salt, mixing until it forms a crumbly dough.
- Press the dough evenly into the bottom of the prepared pan. Bake for 20 minutes until golden brown.
Filling
- In a medium saucepan, combine ½ cup unsalted butter, 1 cup packed dark brown sugar, ⅓ cup honey, and 2 tablespoons heavy whipping cream. Stir over medium heat until the butter is melted and sugar is dissolved.
- Remove from heat and stir in 1 teaspoon vanilla extract and 2 cups chopped pecans.
Baking
- Once the crust is done, pour the pecan filling on top and spread evenly. Return to the oven and bake for an additional 20 minutes.
Cooling and Serving
- Let the pan cool completely. Use the parchment paper to lift the bars from the pan, slice into bars, and serve.
- Store any leftovers in an airtight container at room temperature for up to 5 days.
Notes
These bars can be topped with vanilla ice cream or whipped cream for extra flavor. Press the crust down firmly to create a solid base. Don't skip the cooling step after baking for proper setting.