Pecan Pie Bars

Join the Recipe Critic for the latest and greatest!  Like us on Facebook or follow on Pinterest!
These turned out so good!  Even if you don’t like Pecan Pie, I bet you will like these.  This recipe seems like it has a little more to it but it really isn’t that hard to put together.  It tastes like a caramelly pecany glazed cookie.  How’s that for a description?  Not even sure if those are words but seriously this is one yummy treat that you have to make!

Rating: 5 Stars  Difficulty of Recipe: 3 stars
Things that I did differently:  Nothing
Things that I would change next time: Nothing
Will I make this again?  Yes
Recipe from: Just a Taste

Ingredients:

For crust:
2 sticks unsalted butter, softened

2/3 cup packed brown sugar
2 2/3 cups all-purpose flour
½ teaspoon salt

 

For topping:
1 stick (½ cup) unsalted butter
1 cup packed light brown sugar (I used dark)
1/3 cup honey
2 tablespoons heavy cream
2 cups chopped pecans

 

1. Preheat the oven to 350ºF and line a 9×13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.

2.First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.

3. Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.

 

4. While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.
5. Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.
6. Return the pan to the oven and bake an additional 20 minutes.
7. Remove the pan and allow the bars to fully cool in the pan.
8. Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.

Cropped-logo-new3b

Subscribe to the Recipe Critic Blog and get family friendly recipes via e-mail.

Powered by ConvertKit

Alyssa

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.
Previous Post

Tis the Season $400 Giveaway!

Next Post

Slow Cooker Teriyaki Chicken

Comments

  1. I love pecan pie so I have to try making these bars!

  2. Sarah Carletti says:

    Oh, I love pecans! Thanks so much for linking up to Thursday Food Fest!

  3. Oh these sound delicious! I love Pecan pie, and this looks just as good!!!! YUM!!!

  4. Thanks so much for checking out and leaving a comment on my little blog. Your site looks amazing! I’m a definite regular now!
    <3 Dana @ This Silly Girl's Life

  5. Athena @ Lifes Abundant Adventures says:

    This looks AMAZING!! And I’m really excited to find a pecan pie recipe that doesn’t use HFCS. Thanks so much for sharing 🙂

  6. I recently made some pecan pie bars and they have become a new favorite recipe!

  7. This looks so delicious. Perfect fall recipe! I would love to have you come share some of your great ideas at the link party on ‘Or so she says…’ There’s one going on right now (and every Saturday – Tuesday). Hope to see you there! http://www.oneshetwoshe.com

  8. in the oven! too bad i won’t be able to taste it until thanksgiving. hope it holds up until then! thanks for the recipe 🙂

  9. These went over big with my family!! Lots of compliments…. The only thing I did different was to add a teaspoon of vanilla extract to the batter and the caramel sauce. The cookie base was a bit drier than I like so next time I am going to play with less flour, more butter or less cooking time.

  10. Made a double batch on the weekend for an event and it was a hit! I did everything exactly the same however I only had 3cups of pecans for both batches as opposed to 2 cups each and it was still great! A keeper!

  11. Please send pecan bar recipe

  12. HeatherMichelle says:

    How solid do these turn out when they are finished? I expect they are a little gooey not as solid as peanut brittle, but do you think they would ship well? I want to make them for an out of town friend and wonder how they would mail…

    • They actually might be ok to mail. They don’t get hard like brittle but harden enough. They still are soft to bite. Sorry I hope this helps! Haha. They are delicious!

  13. Brandy Lee says:

    Thanks for sharing! My boyfriend loves pecan pies so I will definately make these for him! : )

  14. If I use raw honey, would the amount still be the same?

  15. Sheila Piechna says:

    I love reading recipes but don’t make them. I will this one. Thank you sheila

  16. Do you think I could adapt this to use a mini cupcake pan instead of doing it as.9×13 pan? I would like small individual servings for cookie trays.

  17. Desiree Ott says:

    I forgot to buy heavy cream for this recipe, can I use half n half instead?

  18. Approximately how many bars does this recipe make? Thanks!

  19. I just made these and they are phenomenal! I sprinkled chocolate chips on half and used a little vanilla extract with bourbon in the filling. I also opted to use salted butter since I feel it cuts the sweetness. Really really great recipe!

Speak Your Mind

*