Brownies/Bars · Dessert

Pecan Pie Bars

Pecan 1


Pecan Pie Bars

Recipe from Slow Roasted Italian

Serves 16-18


Crust –

1-1/4 cups (2-1/2 sticks) unsalted butter, room temperature

6 tablespoons (75 grams) granulated (white) sugar

2 large eggs, room temperature

1-1/2 teaspoons pure vanilla extract

2-1/4 cups (288 grams) all-purpose flour

1/4 teaspoon baking powder

1/8 teaspoon kosher salt

Filling –

1/2 pound (2 sticks) unsalted butter

1/2 cup Karo light corn syrup

1-1/2 cups (330 grams) light brown sugar, packed

2 tablespoons heavy cream

1 pound pecans, chopped


  1. Preheat the oven to 350 degrees F. To make the crust, put the butter and sugar in the bowl of a stand mixer and beat until light and fluffy, about 3 minutes. Add the eggs and vanilla and beat well. Sift together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture and mix until just combined (do not overmix).
  2. Line a 9×13′ pan with aluminum foil. Flouring your hands and the dough (the dough is extremely sticky so this is necessary), press the dough evenly into the pan, making an edge around the outside.
  3. Bake for 15-17 minutes, until the crust is set but not brown. Allow to cool.
  4. To make the filling – place the butter, corn syrup, and brown sugar into a large saucepan. Cook over low heat until the butter is melted, stirring with a wooden spoon. Raise the heat to a boil and boil for 3 minutes. Stir in the heavy cream and the pecans. Pour the filling over the crust, trying not to get the filling in between the crust and the pan.
  5. Bake until the filling is set (a little jiggling in the very middle is okay), about 29-34 minutes. Let the bars cool to room temperature, then place in the refrigerator until completely chilled. Cut into bars and serve.


Recipe from Slow Roasted Italian


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