These Pecan Pie Bars are perfect for Pecan Pie lovers. They are sooooo good and incredibly simple to make. With a buttery shortbread crust topped with a gooey caramel glaze and crunchy pecans, everyone will rave how good they are.
These can be made nut-free for all those who have nut allergies by using quick oats in place of the chopped pecans. The taste is awesome and still spot-on, just like my Oatmeal Pie, which happens to also taste like pecan pie.
With the holidays coming up, and the busy schedules that come with them, Pecan Pie Bars are a great substitute for a pecan pie, especially if you have a crowd to feed. For a fun alternative to a whole slice of pecan pie, you can cut the bars into small squares and serve them with homemade whipped cream or vanilla ice cream. Yum!
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step-by-step pictures for how to make pecan pie bars
Frequently Asked Questions about how to make Pecan Pie Bars
i don’t have enough pecans. Is there a good substitute?
Yes. You can use half quick oats and half pecans or you can use all quick oats in place of the pecans to make it nut-free. Being able to make these nut-free by using quick oatmeal is awesome, and they still taste like a pecan pie. Such a great alternative for those with nut allergies.
is it necessary to pre-bake the crust?
Yes. If you don’t, you will have a soggy crust because the filling is very wet. Baking the crust first ensures a nice crispy shortbread crust to support the filling.
how should i store the pecan bars?
Store them in the refrigerator. You can also freeze the bars. Let them cool completely before wrapping them tightly in saran wrap and aluminum foil, or placing them in an airtight container. When you’re ready to serve them, let the bars thaw in the refrigerator.
baker’s tools:
Don't miss these Recipes with Pecans
- Crust:
- ¾ cup butter, melted
- ⅓ cup granulated sugar
- 1¾ cup all-purpose flour
- Filling:
- ½ cup butter, melted
- 1 cup brown sugar
- 1 cup light corn syrup
- 2 tsp vanilla
- 1 tsp coarse sea salt or ¾ tsp regular salt
- 4 eggs
- 1½ cup chopped pecans (or quick oats)
- Crust:
- Preheat oven to 350 degrees.
- Spray a 9x13 baking dish with cooking spray and set aside.
- In a medium mixing bowl, mix together the sugar and melted butter.
- Next, add the flour and mix until combined.
- Press crust dough evenly into the bottom of the prepared 9x13 baking dish.
- Bake at 350 degrees for 18-20 minutes or until edges are just starting to brown.
- Filling:
- Whisk together the melted butter, brown sugar, corn syrup, and vanilla in a medium mixing bowl.
- Next, add the the eggs and whisk again until combined together.
- Lastly, add the nuts and/or the quick oats until incorporated. (If you don't have enough pecans, you can use quick oats to make up the difference, or you can make them nut-free by using all quick oats.)
- As soon as the crust is done baking, pour the filling mixture over the crust and return to the oven at 350 degrees for 30-35 minutes or until the center is set.
- Let cool completely before serving. Serve with vanilla ice cream or whipping cream.
- Keep refrigerated.
Delicious Cakes Perfect for the Holidays
Trying to avoid corn syrup. Have you tried it with honey?
They look delicious
#novembergiveaway
I havn’t but that or a rice syrup would probably work great.