Pecan Pie Bars! An easy way to satisfy pecan pie cravings without the hard work! This perfect for beginners recipe is sure to impress your holiday guests!
I love pie! I look forward to eating pie more than turkey, ham or other holiday staples. Caramel Apple Pie is my favorite fruit pie. Pumpkin Cream Pie is my favorite pumpkin pie and pecan pie is my favorite nut pie. However, I don’t have time to make all my favorites (as you can probably tell I have a problem), so I’ve got to have some good short cut recipes, like Nichole’s Key Lime Pie Cheesecake Dip, that fully satisfy my pie needs. Pecan Pie Bars are just that. Quick, easy, and just as good as the pie!
How to make Pecan Pie Bars:
- Gather your ingredients, preheat your oven to 350 degrees, and line an 8×8 baking dish with foil and lightly spray it with non-stick cooking spray.
- I like to use my food processor for the crust. Start by pulsing some pecans to grind them up. You’ll need 1/3 cup of ground pecans.
- Important Tip! If you find you’ve got a bit more pecans ground up then 1/3 cup just set the extra aside. You can just mix them in with the pecan filling part.
- Pulse the crust ingredients together in your food processor until crumbly and press them into the prepared baking dish.
- In a small pot, over medium heat, bring the brown sugar, butter and honey for the filling to a boil. Boil for 3 minutes then stir in the heavy cream and pecans. Pour over the crust.
- Take some pecan halves and arrange them in a 4×4 square pattern on the top of the filling if you want to add a fancy touch.
- Bake your pecan pie bars at 350 for 30 minutes. Cool completely on a wire rack before cutting and serving.
- Important Tip! These are much easier to cut if you chill them first.
How can I tell when my pecan pie bars are done?
This can be a bit tricky if you don’t know what to look for. You’ll notice that while baking the filling will become really bubbly. I know mine are done when the filling has deepened in it’s golden color and the edges look a little crispy and slightly browned.
How should I store these and can I freeze these pecan pie bars?
You can choose whether to store these bars in the fridge or just on the counter top at room temp. Even way you’ll want to put them in an airtight container or cover them with saran wrap. You can also freeze these. Just make sure to wrap them up in saran wrap after they are completely cool and then wrap them up with tin foil before placing them in the freezer. Thaw before eating and make sure to eat them within 2 months.
How long are pecan pie bars good for?
These last 4-5 days if stored at room temperature and 7-8 days if stored in the fridge.
Pecan Pie Bars
- 1/3 Cup Ground Pecans
- 1 Cup Flour
- 1/3 Cup Brown Sugar
- 1/3 Cup Butter
- 1/3 Cup Butter
- 2/3 Cups Brown Sugar packed
- 3 Tbsp Honey
- 2 1/2 Cups Chopped Pecans
- 1/3 Cup Heavy Cream
- 16 Pecan Halves (optional)
- Gather your ingredients, preheat your oven to 350 degrees, line an 8x8 baking dish with tin foil and spray it with non-stick cooking spray.
- Pulse enough pecans in a food processor to get 1/3 cup ground pecans. (See note)
- Add the flour and brown sugar. Pulse to mix. Add the butter and pulse until the mixture is crumbly.
- Press into the prepared baking dish. Set aside.
- In a small pot, bring the butter, brown sugar, and honey to a boil. Boil for 3 minutes.
- Remove from heat and stir in the chopped pecans and heavy cream. Pour over the prepared crust.
- If you choose to, place the 16 pecan halves in a 4x4 square pattern on the top of the filling.
- Bake the pecan pie bars at 350 degrees for 30 minutes.
- Cool completely before cutting and serving.
- If you find you have ground a bit more than 1/3 cup of pecans, just set the extra ground nuts aside and mix them into the filling when you add the chopped pecans.
- Chilling the pecan pie bars before cutting them makes them much easier to cut.