Pecan Pie Bars

5 from 29 votes

These pecan pie bars have all the great flavor of pecan pie but are a lot easier to make because they have a press-in shortbread crust. Unlike their pie counterpart, the bars' have almost an equal filling-to-crust ratio, which keeps them form being too sweet. Plus, they are great to serve to a crowd, as you can cut them into smaller bars.

Prep Time20

Cook Time40

Total Time1

Course: Dessert

Cuisine: American

Servings: bars

Calories: 191kcal

Author: Kathy Kingsley

Ingredients

2 cups unbleached all-purpose flour
½ tsp. salt
½ cup confectioner's sugar
1 cup (2 sticks) unsalted butter, cut into pieces and chilled
¾ cup packed brown sugar
¾ cup honey
2 cups pecan halves
6 Tbs. heavy cream
1 tsp. vanilla extract

Instructions

Preheat the oven to 350°F. Coat a 9 x 13-inch baking pan with nonstick cooking spray.
In a food processor, pulse together the flour, salt, confectioner's sugar and butter until it clumps together.
Press the crust mixture firmly into an even layer, covering the bottom of the pan. Bake for 20 minutes. Remove to a wire rack and let cool.
In a medium saucepan, combine the brown sugar, honey, pecans, and cream and heat, stirring occasionally, until the sugar has dissolved, about 2 minutes. Remove the pan from heat and stir in the vanilla.
Pour the mixture over the cooled crust and bake until filling is set, about 20 minutes. Remove the pan to a wire rack and let cool.
Cut into bars and serve.

Notes

Store the bars in an airtight container at cool room temperature for up to 5 days.

If you'd like to enhance the nutty flavor of the pecans, lightly toast them before stirring them into the filling, but be sure to let them cool first.

Nutrition