A few weeks ago I had a group of ladies over for lunch to celebrate the start of school. It was pot luck style and my girl’s did not disappoint.
My friend Heather brought these insanely delicious Pecan Pie Bars for dessert, and e.v.e.r.y.o.n.e. loved them.
We were pulling the- “What’s that over there?” then swipe the last bar when they’re not looking maneuver.
I had to get the recipe. HAD TO. I mean, for the blog… of course.
It came as no surprise that the recipe calls for a full pound of butter.
Worth every calorie.
And PLEASE don’t email me saying I’m trying to cause cancer or diabetes. Cause seriously people, as much as I’d love to sit down with a fork and a full pan of these bars – I’m all about good things in moderation.
The crust is a delicate buttery layer that reminds me of a shortbread cookie. It’s probably my favorite part.
The topping is filled with caramel lathered pecans, oh so gooey and sweet. It’s probably my favorite part.
These make a full 9″ x 13″ pan, and are perfect for bringing to any holiday party or gathering. They’ll be gone quick, so make sure you keep some at home for yourself.
Pecan Pie Bars
Ingredients
Crust:
- 1 cup butter, cut into tiny pieces
- 6 tbsp brown sugar
- 3 cups flour
- 1 egg
- 1 tsp lemon juice
Filling
- 1 cup butter
- 2/3 cups honey
- 1 cup brown sugar
- 4 tbsp whipping cream
- 3 cups pecan
Instructions
- Preheat oven to 350 degrees F. Lightly spray a 9"x13" baking dish with cooking spray, set aside.
- In a large bowl combine the ingredients for the crust. Use your hands or a pastry cutter to combine, until the mixture is crumbly. Pour into the baking dish, and press into an even layer. Bake for 15 minutes. Remove from oven and set aside.
- Meanwhile in a large (3 quart size) pot combine 1 cup of butter with 2/3 cups honey and 1 cup of brown sugar over medium high heat. Stir and bring to a boil. Boil for 5-7 minutes. Remove from heat and immediately, but slowly, stir in the whipping cream. It will begin to sputter, so use caution.
- Add the pecans to the pot and stir to coat. Pour the mixture over the crust and spread to an even layer. Bake for an additional 20-22 minutes or until the caramel is soft set in the middle. Remove from oven and let cool completely before cutting into bars. Enjoy!
Kid Friendly
One Skillet
Pressure Cooker
Slow Cooker
9x13 Recipes
15 Minutes
30 Minutes
Freezer Friendly
Do you have a shortbread crust recipe for a whole pecan pie? or, would this recipe work, just by putting the crust in a pie pan?
These are amazing ! I took them to Thanksgiving dinner. My family has requested them for Christmas as well and want the recipe as well. Thank you for sharing.
I made these for a Thanksgiviing desert in place of Pecan pie and they are sooo delicious and easy and the only change I made was to add a half tsp of salt to the crust portion of the recipe. Thanks for this recipe.
I’d love to make these for my Christmas treat gift boxes. How well will these bars freeze? Thanks
Thank you soooo much! 🙂
Hi! I want to use corn syrup instead of honey. Can I?
Hi Aynat! I’m sure the corn syrup in place of the honey will work too. 🙂
These look yummy and I love your photo!
I don’t know if I’d be able to practice all things in moderation if these were in front of me!! 😉
Tell me about it, these things are dangerous when left on the counter.
Can’t imagine life without dessert. Will be making this for Sunday sweets after roast dinner. Thanks!
Ohmygosh these look delicious!
Hi! Literally JUST about to make these but I’ve forgotten to buy whipping cream – is it an essential ingredient or can I manage without?
Yikes! I’ve been there. But yes, I think it’s pretty necessary because it will soften up the caramel mixture on top. Without it, the top will be hard and probably brittle. Can you ask your neighbor? It’s only 4 tbsp… tell them you’ll bring them a slice! 😉 Good luck!
Just throw in some milk or sweetened condensed milk. I don’t think it will change it too much. I’m curious.
Who knows? What did you do Jess?
It`s probably my favourite part! Ha!
I made the bars and they are delicious. I will not insult you by changing your recipe but I do think baking the crust 10 minutes instead of 15 would be better and only boiling the filling 4 to 5 minutes.
I’m glad you enjoyed the bars Lois! And if that baking and boiling time works for you, then that’s perfect! 🙂
This seriously looks like one of the most perfect desserts, ever! I’ll definitely be making this – thanks for sharing! 🙂
It totally is Sommer! You’ll really enjoy it, I’m sure of it! 🙂
I love potluck-success posts–I’m convinced that it’s a failproof assurance of baked goods awesomeness, so I always feel 10000% compelled to try treats when I see them trial-tested this way 😉 not that everything else you’ve posted hasn’t looked completely delicious of course, but I’ve been dying to make a nut bar anyway. Can’t wait to give these a go for my own next potluck!
I’m dying over these!!! OMG!
Yum!!! I can see why everyone was trying to get the last ones! They look and sound awesome!!!