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A scrumptious batch of Pecan Pie Bars will satisfy everyones sweet tooth. Created with an easy 4-ingredient shortbread base and an indulgent brown sugar and maple caramel pecan topping. These bars are a take on the traditional pecan pie, a classic and popular American dessert.

Pecan Pie Bars


  • Author: Wholesome Patisserie
  • Prep Time: 25min
  • Cook Time: 35min
  • Total Time: 1 hour
  • Yield: 18-20 squares 1x

Description

Created with an easy 4-ingredient shortbread base and an indulgent brown sugar and maple caramel pecan topping. These bars are a take on the traditional pecan pie, a classic and popular American dessert.


Ingredients

Scale
  • Shortbread Base
  • 150g (3/4 cup) unsalted butter, cubed and softened to room temperature
  • 1 1/2 cups (225g) plain all-purpose flour
  • 1/3 cup (60g) regular brown sugar (not dark), lightly packed
  • 1/4 tsp salt
  • Pecan Topping
  • 1 3/4 cups (180g) whole pecans, coarsely chopped
  • 1/3 cup (70g) unsalted butter
  • 1/3 cup (60g) regular brown sugar (not dark), lightly packed
  • 1/3 cup (90ml) pure maple syrup
  • 2 Tbsp (30ml) thickened/heavy cream or full fat coconut cream
  • 1/4 tsp salt

Instructions

  1. Shortbread Base
  2. Preheat oven to 180ºC (350ºC). Line with parchment paper, a rectangle baking pan measuring 11 inches inch x 7 inches (28cm x 18cm). Set aside.
  3. Before beginning, ensure butter is cubed and has softened to room temperature.
  4. In a large mixing bowl add flour, sugar and salt. Mix to combine well.
  5. Add softened butter and using your hands, rub the butter into the dry ingredients until you reach a crumbly texture, this will take a few minutes. This crumbly dough should stick together when pressed.
  6. Transfer the dough into lined pan and press it in firmly to create the base.
  7. Bake for 15-18 minutes until lightly golden around the edges.
  8. Whilst the base is baking, prepare the ingredients for your pecan caramel topping.
  9. Pecan Topping
  10. Coarsely chop pecans, leaving some whole ones in the mixture. Set aside.
  11. In a medium sized pot, place in the butter, sugar, maple syrup and cream.
  12. When your shortbread base has 5 minutes remaining baking time, place the pot over a low heat. Slowly heat it through until the butter has completely melted, not allowing it to bubble yet.
  13. When you remove the base from the oven, set it aside and bring the pot mixture to a boil by increasing the heat to high.
  14. Once boiling, continue to boil for 2 minutes. Stirring occasionally.
  15. After the 2 minutes, turn off heat and stir through salt and pecans.
  16. Pour topping mixture over the base and spread it out evenly.
  17. Return to the oven and bake for a further 20 minutes. It will bubble and turn golden all over.
  18. Remove from oven, set aside and allow it to cool in the pan for 45 minutes. Then remove from pan, transfer to a wire rack and let it cool completely before slicing.
  19. Slice into squares or rectangles.
  20. Enjoy!
  21. Store in an airtight container, in a dry dark pantry for 1 week – 10 days. Or keep in the refrigerator if it begins to soften/melt too much in a warm room.