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Salted Pecan Pie Bars

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Salted Pecan Pie Bars combine the classic flavors of pecan pie in a convenient bar form, perfect for sharing at gatherings or enjoying as a cozy dessert.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 16 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Crust
  • 1 cup all-purpose flour For the crust
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, softened Make sure it's softened to room temperature
  • 1 pinch salt For enhancing flavor
Filling
  • 3/4 cup packed brown sugar
  • 1/2 cup light corn syrup Can substitute with honey or maple syrup
  • 2 large eggs
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 1/2 cups chopped pecans Fresh pecans for best flavor
  • 1/4 teaspoon sea salt Plus additional for topping

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish or line it with parchment paper.
  2. In a medium bowl, combine the flour, granulated sugar, softened butter, and a pinch of salt. Mix until crumbly.
  3. Press the mixture evenly into the bottom of the baking dish and bake for 15 minutes or until just set.
Making the Filling
  1. In a separate bowl, whisk together the brown sugar, corn syrup, eggs, melted butter, and vanilla until smooth.
  2. Stir in the chopped pecans and 1/4 teaspoon sea salt.
  3. Pour the filling over the warm crust and spread it evenly.
Baking
  1. Bake for 25–30 minutes, or until the filling is set and slightly golden.
  2. Remove from the oven and lightly sprinkle with more sea salt while still warm.
Cooling
  1. Let the bars cool completely before slicing into squares.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 7gSodium: 100mgFiber: 1gSugar: 15g

Notes

Serve at room temperature. They are delicious on their own or with a scoop of vanilla ice cream or whipped cream. Store in an airtight container at room temperature for up to 5 days, refrigerate for up to a week, or freeze for up to 3 months.
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