Can I use a different type of nut?

Absolutely! Walnuts or even a mix of nuts work beautifully in this recipe. Just keep the total amount the same.

Why is my filling not setting?

Make sure you're baking long enough – the center should be just barely wobbly. Also, the chilling time is crucial for proper setting.

Can I make these gluten-free?

Yes! Simply substitute the all-purpose flour with your favorite gluten-free flour blend in equal amounts.

How do I know when they're done?

The filling should be set around the edges with just a slight wobble in the center, and the top should be golden brown.

Easy Pecan Pie Bars

Name: Easy Pecan Pie Bars
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: ALL PURPOSE FLOUR: This will be for the crust, as well as the filling.; BUTTER: The crust is a shortbread-style, so you will definitely need butter! I prefer unsalted but salted would add a delicious.; SUGAR: You’ll need icing sugar for the crust and brown sugar or light brown sugar for the filling.; CORN SYRUP: You can use light or dark, whatever you have on hand.; EGGS: 6 large eggs for the filling.; VANILLA & SALT: Important for flavor.; PECANS: Pecans are definitely a must in pecan pie bars. You can buy the pre-chopped, or coarsely chop the pecan halves yourself.

Description

These Easy Pecan Pie Bars have all the gooey, nutty flavor of a classic pecan pie — but in a simple, shareable bar form that’s perfect for holidays or anytime you need a sweet treat!

Ingredients

ALL PURPOSE FLOUR: This will be for the crust, as well as the filling.
BUTTER: The crust is a shortbread-style, so you will definitely need butter! I prefer unsalted but salted would add a delicious.
SUGAR: You’ll need icing sugar for the crust and brown sugar or light brown sugar for the filling.
CORN SYRUP: You can use light or dark, whatever you have on hand.
EGGS: 6 large eggs for the filling.
VANILLA & SALT: Important for flavor.
PECANS: Pecans are definitely a must in pecan pie bars. You can buy the pre-chopped, or coarsely chop the pecan halves yourself.

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Instructions

Preheat the oven to 350°F. Coat a 9-by-13-inch baking pan with nonstick cooking spray and line with parchment paper, extending the paper over the edges for easier removal.
For the pecan filling: in a large bowl, whisk together the brown sugar, flour, cornstarch and salt until there are no lumps.
In a separate bowl, whisk together the eggs, corn syrup, melted butter and vanilla. Add the liquid mixture to the dry mixture and whisk until combined. Let the mixture stand while preparing the crust. DO NOT add the pecans yet.
For the crust: in a large bowl, stir together the flour, icing sugar, vanilla and salt. Add the melted butter and stir until combined. Press the dough/crust mixture onto the bottom of the prepared pan in an even layer. (I like to press the edges up the side very slightly to create a bit of a lip). Poke the crust with a fork 5 or 6 times in different locations to prevent air bubbles. Bake crust in a preheated oven for 20 minutes, until golden.
Carefully remove the pan from the oven.
Stir the chopped pecans into the pecan filling and pour the filling evenly over the warm crust.
Carefully return pan to oven and continue to bake at 350°F for 45 minutes until the filling is just set; the centre should be a little wobbly but not runny and the top will be golden brown.
Once done, remove from oven and cool completely to room temperature on a wire rack, then refrigerate and chill at least 2 hours before cutting.
Slice and serve. Store airtight in the refrigerator in an airtight container for up to 4 days.

Notes

You can make these pecan pie bars a day ahead. Store them chilled and cut them just before serving for clean slices. They also freeze beautifully for up to 2 months.

Nutrition

Serving Size: 1 bar
Calories: 320
Sugar: 26g
Sodium: 110mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 4g
Cholesterol: 55mg