Prep: 15 mins
Cook: 50 mins
Total: 65 mins
Servings: 24
These pecan pie bars are not not only easy to prepare, they're a versatile sweet treat you can enjoy and share throughout the year.
Rather than using a pastry blender and rolling out a traditional pie crust by hand, the crust for these bars is made quick and easy by using the food processor. With just a few pulses, the ingredients come together to form the perfect pie crust dough. Once a dough forms, it is simply pressed into the pan.
Many of us often associate pecan pie with Thanksgiving. In fact, pecan pie bars would be a wonderful addition to the traditional Thanksgiving spread. In fact, the smaller, 2-inch square bars might be just the few sweet bites needed after filling your belly with turkey and all the fixings! These effortless bars are a great treat to serve along with an afternoon cup of coffee. They’d also make a unique contribution for your next holiday cookie exchange.
If you plan on packing up and sharing this no fuss-recipe, place the cut bars in an airtight food storage container with parchment paper between each layer. This will ensure that the bars won't stick to each other.
Ingredients
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1 1/2 cups (12 ounces) unsalted butter , cut into pieces
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1/2 cup confectioners' sugar
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1 pinch salt
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2 cups all-purpose flour
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1 large egg, beaten
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1 1/2 cups packed light brown sugar
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3/4 cup honey
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1 1/2 tablespoons vanilla extract
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4 cups pecan halves
Steps to Make It
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Gather the ingredients.
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Preheat the oven to 375 degrees F. In the bowl of a food processor fitted with the S-shaped (sabatier) blade, combine 3/4 cup of the chilled butter, confectioners' sugar, and salt. Process until moist clumps begin to form.
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Add the flour and egg, and pulse just until a dough forms
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Press the dough onto bottom and 3/4 inch up the sides of a 13x9x2-inch baking pan. Bake until the crust is golden brown, about 22 minutes. Allow the crust to cool slightly on a wire rack. Maintain the oven temperature as you proceed through the next steps.
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In a large saucepan, bring the brown sugar, honey, and remaining 3/4 cup of butter to a boil, stirring frequently. Boil for 2 minutes.
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Remove the saucepan from the heat and add the vanilla extract. (The mixture will bubbly slightly when the vanilla is added.)
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Add the pecans and stir to coat completely.
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Pour the pecan filling onto prepared crust, spreading it out evenly. Return the pan to the 375 degree oven. Bake until filling thickens and bubbles all over, about 20 minutes.
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Allow to cool completely on a wire rack. Cut into 2-inch squares.
Nutrition Facts | |
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Servings: 24 | |
Amount per serving | |
Calories | 289 |
% Daily Value* | |
Total Fat 18g | 23% |
Saturated Fat 8g | 39% |
Cholesterol 38mg | 13% |
Sodium 14mg | 1% |
Total Carbohydrate 31g | 11% |
Dietary Fiber 1g | 4% |
Total Sugars 22g | |
Protein 2g | |
Vitamin C 0mg | 1% |
Calcium 22mg | 2% |
Iron 1mg | 5% |
Potassium 75mg | 2% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |