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–+ servings

Easy Pecan Pie Bars

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These Pecan Pie Bars are an effortless and delicious twist on classic pecan pie, featuring a buttery crust and a rich, nutty filling. Perfect for gatherings or enjoying with coffee.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 bars
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the crust
  • 2 cups all-purpose flour
  • 0.5 cup powdered sugar
  • 0.25 tsp fine sea salt
  • 12 Tbsp unsalted butter, cold, diced Ensure butter is cold for the best texture
For the filling
  • 0.75 cup light brown sugar, packed
  • 0.5 cup honey
  • 12 Tbsp unsalted butter
  • 0.25 cup heavy whipping cream
  • 0.25 tsp fine sea salt
  • 1 tsp vanilla extract
  • 3.5 cups coarsely chopped pecans (14 oz)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper.
  2. In a food processor, combine flour, powdered sugar, and sea salt. Add cold, diced butter and pulse until the mixture resembles coarse crumbs.
  3. Press the crust mixture into the prepared baking pan in an even layer. Bake for 20-22 minutes or until lightly golden.
Making the Filling
  1. While the crust is baking, melt butter in a saucepan over medium heat. Add brown sugar, honey, and heavy whipping cream, stirring until the mixture is smooth. Bring to a gentle boil, stirring constantly for 1 minute, then remove from heat.
  2. Stir in vanilla extract, sea salt, and chopped pecans.
Baking
  1. Pour the pecan mixture evenly over the pre-baked crust. Bake for an additional 20-25 minutes until the filling is bubbling and golden.
  2. Let the pecan pie bars cool completely before cutting into squares.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 150mgFiber: 2gSugar: 14g

Notes

Serve these bars at room temperature. Top with vanilla ice cream or whipped cream for extra indulgence. Store in an airtight container at room temperature for up to 3 days, in the fridge for up to a week, or freeze for up to 3 months.
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