The BEST Pecan Pie Bars – Without the need for making or chilling pie dough, these bars give regular pecan pie a run for its money. A simple press-in crust and a quick, corn syrup-free (!) topping makes for a seriously decadent no-fuss dessert. Hosting Thanksgiving just got a liiittle less intimidating.
The BEST Pecan Pie Bars
The BEST Pecan Pie Bars - Without the need for making or chilling pie dough, these bars give regular pecan pie a run for its money. A simple press-in crust and a quick, corn syrup-free (!) topping makes for a seriously decadent no-fuss dessert. Hosting Thanksgiving just got a liiittle less intimidating.
Ingredients
FOR THE CRUST
- Cooking spray
- 2 1/4 sticks butter softened
- 3/4 c. packed brown sugar
- 3/4 tsp. kosher salt
- 3 c. all-purpose flour
FOR THE FILLING
- 1 c. 2 sticks butter
- 1 c. packed brown sugar
- 1/2 c. honey
- 6 tbsp. granulated sugar
- 1/4 c. bourbon
- 1/4 c. heavy cream
- 1 tsp. kosher salt
- 4 c. 16 oz. pecan halves, roughly chopped
- 1 tsp. pure vanilla extract
Instructions
- Preheat oven to 350°. Grease a 9"-x-13" baking pan with cooking spray. Line with parchment paper, leaving a slight overhang on two sides. Spray parchment.
- Beat butter and brown sugar until light and fluffy, about 2 minutes. Beat in salt. While beating slowly add flour and beat just until clumps form.
- Using your fingers or a greased back of a measuring cup, press dough into prepared pan. Pierce dough all over with a fork. Bake until golden brown, about 25 minutes. Let cool while you make the filling.
- Make the filling: Combine butter, brown sugar, honey, granulated sugar, bourbon, heavy cream, and salt to a boil in a small saucepan. Boil for 2 minutes, then remove from heat and stir in pecans and vanilla. Pour pecan mixture onto baked crust.
- Bake until golden, about 30 minutes.
- Let cool completely in pan on a wire rack. Cut into bars before serving.
Recipe by: Laura Rege