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Let’s make Pecan Pie Bars! This recipe for pecan pie bars brings all the gooey caramel, crispy pecans of my Old Fashioned Pecan Pie Made Without Corn Syrup to a portable cookie bar. That’s winning my friends!
Just think a thick shortbread cookie baked up crisp and tender. Fresh pecan pie topping, made without corn syrup, baked on top. Cut in bars.
Pecan Pie Bars
Hello, cookies perfect for the lunchbox. Hey there, cookies for Christmas. HI, cookies and coffee, anytime, any day!
If you want pecan pie flavor in a cookie this bar is it. These bake up in a 9×13 sheet pan, or some call it a quarter sheet pan.
NO CORN SYRUP
These bars do not contain corn syrup, just like my Pecan Pie without corn syrup. And you’ll thank me for that!
I don’t believe Pecan Pies deserve their over-sweet reputation. When you remove the corn syrup, the bars are still sweet but not nauseatingly sweet. An old fashioned pecan pie has flavor beyond that sweet mess we’ve all been led to believe that’s how they should be.
Once you taste a pie made without corn syrup you’ll be sold! I promise they are really that good. And now there’s a version in a cookie bar form.
You can store these bars for up to 24 hours on the counter. After that, it’s probably best to move them to the refrigerator.
I’ve haven’t made these to freeze. These taste best being made fresh. I have a feeling the filling wouldn’t be as good, I could be wrong though. If you freeze them let me know how they turn out!
Pecan Pie bars are very popular on cookie trays and at parties. And they make the perfect gift for anyone who doesn’t need more stuff, and that’s all of us.
In fact, I’ve included them in my Big List of Handmade Homemade Edible Gifts. If you haven’t read that post yet, you’re going to want to read it ASAP. And then go stock up on baking supplies.
- 2 cups all-purpose flour
- 1 teaspoon kosher salt, use half if using salted butter
- 1/3 cup brown sugar
- 3/4 cup cold butter
- 1/2 cup butter, melted and cooled slightly
- 1 cup brown sugar
- 1/2 cup white sugar
- 1 Tablespoon all-purpose flour
- 2 cups pecans
- 1 Tablespoon milk
- 2 eggs
- pre-heat oven to 350˚
- put the flour, brown sugar, and salt, in the bowl of a food processor, give it a little pulse
- cut the butter in chunks and put it in the food processor, pulse until the mix looks like crumbs
- press in the bottom of a 9X13 pan, you can line it with foil or parchment if you like
- bake 15 minutes
- meanwhile, melt the butter
- while it's melting whisk the sugars and flour together
- once the butter is melted set it aside to cool a little
- roughly chop the pecans
- when the butter is cooler add it the sugar mix and whisk it in
- add the eggs and milk, whisk gently again
- then stir the pecans in with a wooden spoon
- when the timer goes off pour the pecan filling over the hot cookie base
- bake another 15-20 minutes or until the pie filling is cooked and evenly brown, when you pull it out of the oven check to see the jiggle if it sloshes around you need to cook it another 5 minutes
- cool completely before cutting, you can cut it as small as one-inch pieces or larger coffeehouse size bars