The Best Pecan Pie Bars #SundaySupper

The Best Pecan Pie Bars! An easy recipe with a shortbread crust and ooey gooey Pecan Pie goodness in every bite! After just one bite, these bar cookies will be your go to Thanksgiving treat for sure!
The Best Pecan Pie Bars

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Sunday Supper

The #SundaySupper Tastemakers are preparing for the holidays! We've been busy in the kitchen testing our favorite Thanksgiving recipes. In case you missed it, last week we featured our favorite Holiday Side Dishes, and this week we are bringing our scrumptious holiday dessert recipes to the party! Stay tuned for next week too, because it is devoted to using up those inevitable leftovers in the tastiest ways! Whether you are hosting a large family Thanksgiving dinner or just taking a potluck dish to share, there is something for everyone. Get your pinning fingers ready and scroll down past my Pecan Pie Bars recipe to see the entire list of our Best Holiday Dessert Recipes. Thanks goes out to TR of Gluten Free Crumbley for making this event possible.

Growing up I never would have eaten pecans, let alone pecan pie! I was a finicky kid and had no idea what I was missing! One year, our daughter, Madison, wanted a pecan pie, and the kid in me came out - I wasn't going to make a Pecan Pie nor try it... NO WAY! In true Madison fashion, she made it herself! I still wasn't going to eat it... but then Don and Madison loved it! I mean they were all about Pecan Pie! They kept eating it and raving about it! What the heck was I missing?? Were they just messing with me? Curiosity got the best of me! I couldn't NOT eat that Pecan Pie, so I tried it and liked it! Hey, Mikey!! (who remembers that??)

With Thanksgiving around the corner I started dreaming of that Pecan Pie, but Madison is all the way on the other side of the country, and I'm not a pie maker. 
So what's a pecan pie craving girl to do?
The Best Pecan Pie Bars
Make bar cookies of course! Easy peasy! I like these pecan pie bars much better than in the pie form. They are so much easier to make (have I mentioned I am pie crust challenged?), and the shortbread crust is so delicate and buttery it just melts in your mouth. It pairs nicely with the pecan and caramel topping it's like they were made for each other. You won't miss the pie crust and that is the truth!

Recipe Prep Tips

  • Be sure to use a 10"x15" jelly roll pan for this recipe. If you don't have one, you can pick up a foil one on the cheap, and it makes clean up a breeze in case you have drips. It's important to use the right size for this recipe.
  • Line the pan with parchment paper for best results. Be sure the parchment paper hangs over the sides for easy handling.
  • When making the shortbread, a food processor makes quick work of it, but you can use a pastry cutter or even a couple of knives to cut in the butter.
  • Speaking of butter, make certain the butter is chilled before using.




The Best Pecan Pie Bars

Life Tastes Good
Published 11/13/2016
The Best Pecan Pie Bars

Ingredients

  • 3 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) cold, unsalted butter
  • 4 large eggs
  • 1.5 cups light corn syrup
  • 1.5 cups sugar
  • 3 tablespoons unsalted butter, melted
  • 1.5 teaspoons pure vanilla extract
  • 1/2 teaspoon salt
  • 2.5 cups chopped pecans

Instructions

  1. Preheat oven to 350 degrees. Grease a 10" x 15" Jellyroll Pan and then line with parchment paper being sure to have parchment hanging over all sides of the pan. Buttering the pan allows the parchment to stick. Do not butter the top of the parchment. If you don't have a 10" x 15" Jellyroll Pan , you can pick up a foil one on the cheap, and it makes clean up a breeze in case you have drips. It's important to use the right size for this recipe.
  2. In the bowl of your Food Processor combine 3 cups all-purpose flour, 1/2 cup sugar, and 1/2 teaspoon salt. With the Food Processor running, feed 1 cup cold, diced butter through the tube. Once all the butter is processed with the flour mixture it will resemble coarse crumbs. If you don't have a Food Processor you can cut the butter in with a pastry cutter or using 2 butter knives. Keep cutting until the mixture resembles coarse crumbs. Press the mixture evenly into the prepared pan, and bake in the pre-heated oven for 20 minutes.
  3. Meanwhile, in the bowl of the Food Processor add 4 eggs, 1.5 cups light corn syrup, 1.5 cups sugar, 3 tablespoons melted butter, 1.5 teaspoons pure vanilla extract, and 1/2 teaspoon salt. Pulse about 30 seconds to mix well, then fold in 2.5 cups chopped pecans.
  4. Spread the filling evenly over the crust once you take it out of the oven. Tip: Place the pan on a larger sheet pan lined with foil, just in case it spills over, to make clean up a breeze!
  5. Bake for 25-30 minutes in the preheated oven. When done the filling will be set nicely - no jiggles! Allow to cool completely before slicing. Enjoy!
Yield: 3 dozen
Prep Time: 15 mins.
Cook time: 45 mins.
Total time: 60 mins.


Best Holiday Dessert Recipes

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Pastries

Puddings


Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

29 comments:

  1. Hi Marion,
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    Kind regards,
    Senka
    Site Manager

    ReplyDelete
    Replies
    1. Senka, thank you for your kind words and for sharing your site with me! I look forward to checking it out soon! ~Marion

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  2. Marion, every time when I saw related pecan pastries, it make me drool and jealous. Pecan is so nice yet it is extremely expensive in Asia. Make me want to spend some money to get hold of pecan and make this. Cheers and have a nice day! from DBB and pin.

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    Replies
    1. Oh Ken, I hope you can get a hold of some and maybe treat yourself for a special occasion! Thanks for stopping by and for pinning! Have a great night ~Marion

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  3. I think I'm going to make these for Thanksgiving. Are you freezing yours for Thanksgiving day? I'd love to get some of my baking done ahead of time, and wonder if these will freeze well. What do you think Marion? Your photos are great by the way!

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    Replies
    1. Hi Kim, Thanks for stopping by and for your kind words on my photos - that put a big smile on my face! This made a big batch, so I definitely put them in the freezer. I'm hoping they last for Thanksgiving, but I have a feeling I might need to hide them. I was curious to see how well they would thaw and took one out today. It held up nicely and was delicious. I stored them in a glass container with parchment paper between the layers and a tightly fitting lid. I hope that helps ~Marion

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  4. Replies
    1. thanks for stopping by, Beckie! I hope you like 'em! Have a great night ~Marion

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  5. I am definitely going to try this recipe, and I've already put down the size pan to find. Thanks for your beautiful blog. I also read the one about Melanoma. Well done! And I'm glad that is in the past! OK. Now I'm off to read your other blogs. I love that new one where your recipes will be featured by Mytaste! That's a nice compliment!

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    Replies
    1. Marianne, thank you so much for stopping by and taking the time to comment! I appreciate your kind words so much! You are most welcome, and I am so glad the melanoma is behind us too! I pray it stays that way :). Definitely try to get the right sized pan for this one. It does make a difference - too small and it will make a mess!! and if you go with a smaller but deeper pan to avoid the mess, you'll have to cook it much longer and the sugars might end up burning. Thanks again! Have a great night ~Marion

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  6. Hi Marion, These look super yummy! I am pinning them. Can't wait to try them. Theresa @DearCreatives

    ReplyDelete
    Replies
    1. Thanks, Theresa! I hope you enjoy them! Have a great Sunday ~Marion

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  7. Wow, this looks amazing! What a smart idea to make them into bars instead of just the regular ol' pie. My dad loves pecan pie, and I bet he would love it if I whipped this up for him. Thanks so much for sharing! I can't wait to try!

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    1. Thank you, Stephanie! I hope you and your dad love 'em!!

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  8. I love pecan pie and these just look amazing! Although I'm afraid to make them because I know I would eat them all!

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    Replies
    1. HA! That's the problem I had!! They are addicting!! Thanks for stopping by Julie! Have a great week!

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  9. So glad your daughter introduced you to the joys of pecan pie..So you could share your pecan pie bar recipe =)

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    Replies
    1. Me too! I can't believe I was missing out all these years ;)

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  10. These look delicious - I do love pecans and this is a yummy way to enjoy them :)

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  11. I love, love, love pecan pie but I'm not much of a pie maker. I think I can handle these. They look fantastic! Nice pics.

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  12. Love that you turned this classic pie into cookie bars!

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  13. Love pecan pie bars because you can keep nibbling and nibbling and it still isn't like having a whole slice! Well. At least no one is counting!

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    Replies
    1. Ain't that the truth?! I'm certainly not counting haha

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  14. I had a few issues making these. Part of the problem is I think I didn't have a big enough food processor. Mine is a nine cup, and the shortbread part never turned into coarse crumbs. I added a little cold water, and then just mushed it into the pan and baked it. Taste wise, it was fine. Then for the filling, again, food processor too small, so it started spilling all over the counter and dripping onto the floor (my dog was thrilled!). I still stirred in the pecans, and poured it onto the shortbread, but even with all the spillage, there was WAY too much. I baked it, and it didn't become firm till almost an hour of baking. It was still delicious. I just have to figure out what to cut back on to make less filling.

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    Replies
    1. I'm sorry for the issues, but glad they were still delicious! I'm traveling right now, but I believe my food processor is 9 cups. For the crust you may just need to scrape down the sides a bit and process some more to get to the coarse crumbs. For the filling you can use a mixer. I'm kind of lazy and don't like to dirty the mixer, so I just go toss it in the food processor. I've never had a problem with spillage, but my machine might be bigger (i just don't remember & not home to check). I'm surprised it took nearly an hour to bake! Did you maybe use a smaller pan? That's the only thing I can think of that would make it take that long. I hope these suggestions help for the next time. Thanks for letting me know. Have a super week! ~Marion

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  15. Ooh, I pinned this. Never made a pecan pie because I have been too intimidated by even the thought of it but it is my favorite pie. This recipe I will try! Thank you!

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Thank you so much for visiting and sharing your thoughts! Comments are moderated, so I don't miss anything. I like to read each and every one! Please understand I am not able to allow comments with links. Thanks! I hope it's a great day!! ~Marion

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