Just a Taste » Pecan Pie Bars

November 23, 2011

Pecan Pie Bars

Posted by Kelly Senyei / 128 comments » / Desserts

Pecan Pie Bars

We’re less than 24 hours away from the biggest food day of the year, when our stomachs face off against tryptophan and our skinny jeans get the heave-ho in favor of sweatpants. Are you ready?

I’m just about to board a plane to head home to San Diego, where my parents have been feverishly at work ironing table runners, writing place cards, and preparing to welcome a dozen family members and friends at our Turkey Day table. The infrared turkey fryer has been fetched from its spot in the garage. The 24-Hour Salad is on hour 14. And the Pumpkin Bars are ready for slicing.

There is a whole lot to be thankful for this Thanksgiving, as it’s been a crazy amazing couple of weeks. I was able to share with you the news about the release of my book, and just last Friday my sister learned she’d passed the California State Bar Exam (high-five for free legal advice for life!). I made these Pecan Pie Bars in her honor. Get it? Bar exam … Pecan Pie Bars … in her honor. Oh boy.

Ever since writing the book, I’ve discovered my affinity for food puns has reached that delicate line between hilariously witty and seriously annoying. But at least I’m sparing you the physical pain of dealing with pastry dough, because these bars pack the classic pecan pie flavor sans all the chilling, rolling and blind-baking that accompanies a golden brown crust. And in the event you’re wondering just how you’ll have enough room for dessert after feasting on turkey, stuffing and sides, you can learn to gorge like a legit professional in my latest Gourmet Live article, A Competitive Eater’s Guide to Thanksgiving Overeating.

Wishing you all a Happy Thanksgiving filled with family, friends and all of your favorite foods!

Pecan Pie Bars

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Pecan Pie Bars

Yield: 12 - 16 servings

Prep Time: 10 min

Cook Time: 40 min

Ingredients:

For crust:
2 sticks unsalted butter, softened
2/3 cup packed brown sugar
2 2/3 cups all-purpose flour
½ teaspoon salt

For topping:
1 stick (½ cup) unsalted butter
1 cup packed light brown sugar
1/3 cup honey
2 tablespoons heavy cream
2 cups chopped pecans

Directions:

Preheat the oven to 350ºF and line a 9x13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.

First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.

Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.

While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.

Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.

Return the pan to the oven and bake an additional 20 minutes.

Remove the pan and allow the bars to fully cool in the pan.

Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.

Filling recipe adapted from Gourmet.

Posted by Kelly Senyei on November 23, 2011

128 comments

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128 Responses to “Pecan Pie Bars”

1

Cassie — November 23, 2011 @ 1:27 pm

That crust looks so good. I love your twist on an old favorite, my family (all pecan pie lovers) would devour this!
- Kelly replied: — November 25th, 2011 @ 9:06 pm
  
  Thanks, Cassie! I hope you had a great Thanksgiving!
2

Kathy - Panini Happy — November 23, 2011 @ 3:42 pm

These look incredible – a big congrats to your sister! Have a fabulous Thanksgiving, Kelly (and welcome home!).
- Kelly replied: — November 25th, 2011 @ 9:10 pm
  
  Thanks, Kathy! So happy to be home in SD!!!
3

Julie @ Table for Two — November 23, 2011 @ 4:00 pm

I literally gasped when I opened this on my google reader. Haha, bar exam pun — love it! Congrats to her. Can’t wait to make this!
4

Julie @ Table for Two — November 23, 2011 @ 4:02 pm

Oh, and have a great thanksgiving, Kelly!!
5

Alison @ Ingredients, Inc. — November 23, 2011 @ 5:20 pm

omg these look amazing! A must try
6

Elaina @ Flavour — November 23, 2011 @ 6:33 pm

Oh my…these look FANTASTIC Kelly…you had me at Pecan…x
7

Kelli @ The Corner Kitchen — November 23, 2011 @ 7:30 pm

Ahhh….these look awesome. And, food puns are never annoying!!
- Kelly replied: — November 25th, 2011 @ 9:05 pm
  
  Thanks, Kelli! Glad to hear there are others out there who share my sentiment
8

Blair — November 25, 2011 @ 9:00 pm

why didn’t i get to try these at your house yesterday?? granted those mushroom cookie snacks, veuve and the charming company of your family was more than i could have ever asked for xo
- Kelly replied: — November 25th, 2011 @ 9:05 pm
  
  It was so nice to finally meet you! We had the absolute best time and we are DEFINITELY planning your NYC visit! XOXO
9

gaylanss — November 26, 2011 @ 9:50 pm

Being a pecan pie lover, I will definitely try these. And I love the fact that there is no corn syrup in the recipe!
10

cooking rookie — November 27, 2011 @ 10:22 am

What a great recipe! So simple and amazing looking! Definitely a keeper. I will try it as soon as I buy pecans
11

Liz — November 28, 2011 @ 1:24 am

YUM! Totally irresistible~~
12

Andrea (Quest for Delish) — November 29, 2011 @ 2:55 am

Those look ridiculously good.
13

Vivek @ Vivek's Epicurean Adventures — November 29, 2011 @ 6:28 pm

I have a holiday desert party to go to next week and I think this is what I’ll be making! Thanks for sharing!
- Kelly replied: — November 30th, 2011 @ 1:49 am
  
  Thanks for stopping by, Vivek!
14

Cio — November 30, 2011 @ 1:45 am

my heavy cream do you mean Heavy Whipping Cream?
- Kelly replied: — November 30th, 2011 @ 1:49 am
  
  Yes, heavy whipping cream. Enjoy!
15

theminx — November 30, 2011 @ 4:28 pm

Those look delicious-I think I will try them this Christmas with almonds or hazelnuts since my brother is allergic to pecans.
- Kelly replied: — November 30th, 2011 @ 4:38 pm
  
  Great idea for substitutions!
16

ErinsFoodFiles — December 1, 2011 @ 2:48 am

What an absolutely scrumptious photo!
17

rebecca — December 2, 2011 @ 12:48 am

just made these – oh my!!!!! SO GOOD!
- Kelly replied: — December 2nd, 2011 @ 12:49 am
  
  Thanks so much for your comment, Rebecca! So glad you’re enjoying them
18

Desserts by sonnygirl95 - Pearltrees — December 3, 2011 @ 7:07 pm

[...] We’re less than 24 hours away from the biggest food day of the year, when our stomachs face off against tryptophan and our skinny jeans get the heave-ho in favor of sweatpants. Are you ready? I’m just about to board a plane to head home to San Diego, where my parents have been feverishly at work ironing table runners, writing place cards, and preparing to welcome a dozen family members and friends at our Turkey Day table. Just a Taste » Pecan Pie Bars [...]
19

Brooke (Baking with Basil) — December 6, 2011 @ 7:12 pm

Don’t stop with the food puns…never annoying! I always seem to get a pitty laugh from my husband when I think mine are funny. I must make these!
- Kelly replied: — December 7th, 2011 @ 2:18 am
  
  Haha! Thanks, Brooke!
20

Cooking Rookie — December 8, 2011 @ 12:36 am

I made those yesterday – the best pecan pie I’ve ever made! I’ve been thinking about this recipe since I saw it, and was waiting for a Christmas cookie exchange party to make it, but the party is not happening, so now I will have all of these bars for myself . So simple and soooooo tasty! The only change I’ll make next time will be reducing the sugar. I am definitely going to be making lots of these. Thanks so much for the brilliant recipe!
- Kelly replied: — December 8th, 2011 @ 12:45 am
  
  Thanks so much for your comment!
21

Tanya — December 18, 2011 @ 1:32 am

I made these tonight…Awesome!!! The only thing different I would change is the time in the oven. Mine turned out alittle hard…my husband still ate them and loved them. He likes them to be alittle chewier next time. He gave the thumbs up to make again.
22

Holiday Candy | She's Becoming DoughMessTic — December 20, 2011 @ 1:02 pm

[...] Pecan Pie Bars [...]
23

Sarah — December 22, 2011 @ 10:28 pm

I ran across this recipe on FoodGawker, and I absolutely had to try it. I’ve already made three batches this week! They are AMAZING….everybody loves them. I’ve given lots of them away and already have several tucked away for Christmas! Awesome, awesome new holiday dessert recipe!
24

Pecan Pie In Hand Held Form = Bliss For My Man « Yum Gurl! — December 23, 2011 @ 6:14 pm

[...] Recipe from http://www.justataste.com/2011/11/pecan-pie-bars/ [...]
25

Mariska — December 31, 2011 @ 2:46 pm

Hi Kelly,

Pinterest lead me to you and I made these bars! They are so good! Not to sweet, just perfect. I put them on my own blog but made sure to link here!

Gr. mariska
26

Sara — December 31, 2011 @ 10:18 pm

Made these yesterday for our family Christmas party- they are delicious, thanks!
27

Karlee — January 10, 2012 @ 12:20 am

yum-0!
28

Katie — January 13, 2012 @ 1:51 am

They don’t need to be refrigerated after you make them do they? I am serving them tomorrow make them tonight how should I store them?
- Kelly replied: — January 13th, 2012 @ 4:30 am
  
  Nope! Just make sure to keep them in an airtight container so they stay fresh. Enjoy!
29

06.02.12 | thermomix food — February 6, 2012 @ 3:29 am

[...] Pecan Pie Bars [...]
30

Jill — February 8, 2012 @ 4:21 pm

I found this recipe on Pinterest and had to try it.
I like to tweak things a touch, so I added about .5 tsp of cayenne pepper to the caramel mix.
The heat is subtle on the finish and oh-so-nice!
My coworkers raved about it.
- Kelly replied: — February 8th, 2012 @ 4:32 pm
  
  LOVE this idea to add cayenne for a spicy kick!
31

Kerro — February 8, 2012 @ 7:03 pm

Can you sub that honey for the corn syrup as in the traditional pie recipe? One of my family members is allergic to honey….thanks!
32

Tera — February 14, 2012 @ 12:50 am

This is just sinful. thanks for posting.
- Kelly replied: — February 14th, 2012 @ 3:39 am
  
  Thanks for your comment, Tera! “Sinful” is good in my book
33

Keri — February 19, 2012 @ 8:03 pm

For the crust do you recommend dark or light brown sugar? Thank you!
- Kelly replied: — February 20th, 2012 @ 10:27 am
  
  Hi Keri! You could use either, but just know that dark brown sugar will have a richer flavor (since it contains more molasses) while light brown sugar will be more subtle. I prefer light brown sugar for this recipe so that the flavor of the pecans really shines. Enjoy!
34

Ruth Baker — February 23, 2012 @ 5:16 pm

Can these be frozen for a short time?
35

Ruth Baker — February 23, 2012 @ 11:15 pm

Made these tonight. They are wonderful. The crust is very greasy with the butter. Should I use less butter in the crust or more flour? Any suggestions? I am in Mexico at 5000 feet altitude – may have something to do with it. Thanks for your thoughts.
36

Sandra — February 29, 2012 @ 1:25 pm

I made this last week for a party and they were amazing. Follwed the recipe exactly and they came out perfect! Thanks!
37

Precious — March 11, 2012 @ 6:01 pm

These are in the oven as I type! Will update blog soon.
38

Susie — March 13, 2012 @ 2:06 am

Oh be still my heart! I’m making these tomorrow!!
39

Paula Fish — March 31, 2012 @ 1:34 pm

Great twist on a classic…..loved them.
40

Jo Orth — April 12, 2012 @ 5:47 pm

Recipe in Orange County Register left out the heavy cream. Can you imagine?
41

Cat — May 9, 2012 @ 7:54 pm

I have these in the oven right now, but gluten free and I used coconut cream instead of heavy cream. And I halved the recipe. Crossing my fingers that they turn out!
- Kelly Senyei replied: — May 9th, 2012 @ 9:01 pm
  
  I’ll be curious to hear how these turn out! Keep me posted!
42

Dori — May 30, 2012 @ 12:23 am

I featured this recipe on my blog tonight and linked the recipe back to your page at richestoragsbydori.blogspot.com. Great job!
43

RICK•A•BAM•BOO » I’m On A Roll! — June 1, 2012 @ 1:05 pm

[...] I might have it again this weekend. Haha. Lastly, I made Pecan Pie Bars. Via Recipe {here}. These are pretty tastey. I don’t know that I would call them Pecan Pie Bars. My [...]
44

LeeAnne — June 4, 2012 @ 2:59 pm

In the oven! Smell wonderful!
45

LeeAnne — June 4, 2012 @ 5:36 pm

OMG! So good and easy! I have eaten way too many! Thanks for sharing!
46

Julia — June 7, 2012 @ 6:30 am

it looks delicious!! I’m looking forward to try it!
Although, I am not American so would you mind giving me the equivalent of the ingredients in the european metric system? (gramms) Thank you so much!
47

Suzanne loves sweets — June 23, 2012 @ 10:31 pm

I made these tonight and they were easy and delicious. The only thing is the crust was too greasy, just like another person posted. I live in Florida, so I don’t know if the humidity had anything to do with it. So next time I am going to try and use 1 stick of butter in the crust instead of 2 and sub the second stick with applesauce. Otherwise they were great, and my husband loved them.
48

Treat Yourself « soppyrubbish — July 3, 2012 @ 11:14 am

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49

Renee — July 16, 2012 @ 2:17 pm

Omg so wonderful. Made these last night exactly as stated in recipe with exception that I do not have a mixer of any kind. Did it all by hand. Turned out delicious.
50

Amy — July 16, 2012 @ 5:31 pm

These are awesome! I did not find the crust to be greasy, but just perfect. I sprinkled the top of the crust with chocolate chips and shredded coconut, before pouring over the caramel pecan mixture. Yummy! Thank you for sharing.
51

Julie — July 17, 2012 @ 12:54 pm

these are awesome!! thanks!!
52

julia — July 21, 2012 @ 12:53 pm

these are abousolute delicious!!
53

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54

5 Things | Recipe Girl — August 28, 2012 @ 6:01 am

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55

Beverly — September 2, 2012 @ 6:35 pm

Are there suppose to be eggs in this recipe?
56

Evernotes Every Friday | Creating For Our Creator — September 7, 2012 @ 10:37 am

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57

My favorites! | Kelly Braman Wedding and Lifestyle Photography | Grand Rapids, MI » Kelly Braman Photography Blog — September 7, 2012 @ 5:43 pm

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58

Julie J — September 8, 2012 @ 8:49 am

These look amazing and my hubby adores Pecan pie, we are in the UK so would you mind letting me know how much 2 sticks of butter weighs as we don’t buy it in sticks here.
i can’t wait to give this a go
Thanks Julie
59

Deb B — September 8, 2012 @ 8:09 pm

Made these tonight….had a bit of a salt “accident” in the crust but with the sweet topping they turned out great. Julie J in the UK 2 sticks is 1 cup.
60

DianeMargaret — September 9, 2012 @ 7:10 am

For the lovely English followers…each stick is a quarter pound here!

WOW!!!
These look GREAT! I’m thinking I’ll try them for my hubby’s birthday but with Cashews, since they are his favorites!
Then I’ll have to make them for Thanksgiving with pecans!
Oh, and THEN for Christmas with the almond/hazelnut blend someone suggested!
OOOOOHHHHHHH…the possibilities!!!
Maybe with almonds and little coconut, ooh, and chocolate…maybe peanuts and mini M&M’s…….my mind is REELING!!!!!!!
61

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62

Mindi — October 4, 2012 @ 12:34 am

These were soo good, I’ll be making them many times. Thanks
63

Reyhan — October 4, 2012 @ 4:27 am

EEEEEEK! I must make this!!!
64

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65

Misty — October 6, 2012 @ 12:51 pm

What is meant when u say heavy cream? What type of cream?? I’ve never made anything like this before, but i sure want to try. These look delicious!!
66

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68

Reyhan — October 12, 2012 @ 6:01 pm

Are you suppose to cook the topping over medium heat the entire time the crust bakes?
69

sue grindle — October 15, 2012 @ 5:46 pm

did not care for the crust reminded me of shortbread , but was easy to make
70

Julia — October 20, 2012 @ 1:40 pm

Just made this for my co-workers and everyone loved them! Much easier to share than Pecan Pie – will def. make again.
71

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73

Rhonda — November 13, 2012 @ 12:04 pm

Trying gluten free by using Almond flour instead of all purpose. Would that work? I’m new to baking gluten free.
74

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Hannah Anderson — November 15, 2012 @ 2:40 pm

Couldn’t resist when I saw the picture — I’ve copied the recipe and will be making it next week for Thanksgiving. Will be a perfect dessert after our dinner.
77

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Suzette Roberts — November 17, 2012 @ 12:03 am

Kelly, these are divine! I have been snacking all week on the mini pecan tarts at work and now I have make ‘em! Yummy! Thank you so much for sharing!
79

Jan A — November 17, 2012 @ 11:48 am

Wanted to make these to add to holiday cookies for friends. Can they be made and then frozen to keep fresh? Wanted 1/2 for us and 1/2 for holiday baskets.
80

Julie @ Lilacs & Longhorns — November 18, 2012 @ 8:34 pm

These are FABULOUS!!! I loved the recipe so much, I blogged about it here: http://lilacsandlonghorns.blogspot.com/2012/11/pecan-pie-bars-to-die-for-im-not-kidding.html#

Thanks for sharing the recipe and now I’m sharing it too!
81

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83

Tiffany — November 20, 2012 @ 10:30 pm

I just made these for Thanksgiving. I haven’t cut into them or had a whole one, but I nibbled off the corner. It tasted JUST like pecan pie, which is great because I altered the recipe a smidge. I made them with brown sugar Splenda blend and slightly less flour in the crust (Splenda blend uses half the amount of brown sugar, so the volume of flour needs to be slightly reduced or else your crust is TOO crumbly). I also used fat free half-and-half instead of cream and added an extra tablespoon (again — the Splenda makes a lower volume so I added a little more liquid to make the filling enough to cover the crust). I’m really excited to eat these and I’m so glad I found your recipe!
84

Edger — November 21, 2012 @ 9:54 am

Is that 2 AND 2/3 cup of flour or two 2/3 cups.thank you!
85

Kelly — November 21, 2012 @ 5:37 pm

I have NEVER given a review of any recipe I have ever tried, but I feel inclined to do so considering this may be the best thing I have ever baked. Delicious!!! The only change I made was lowering the second baking time to 15 min. PERFECT.
86

Susan — November 21, 2012 @ 6:26 pm

I made these today… Delicious! I followed the recipe to the letter… No complaints. I shared with a couple of friends who stopped by… Loved them. Will make these again!
87

Susan — November 21, 2012 @ 9:05 pm

made these for tomorrow. do I need to refrigerate?
88

Ali — November 21, 2012 @ 10:24 pm

Tried making these for the first time today and they are great! The crust for me was a but too thick so I think when I make them again for Christmas I will cut the crust recipe in half and maybe even double the “filling”. I love the taste the honey gives to the filling, like pecan pie only better!
89

Trish C. — November 21, 2012 @ 11:48 pm

Made these today following the exact recipe. Wow! Amazing! They will be a big hit tomorrow for Thanksgiving dessert!
90

Marianne — November 22, 2012 @ 12:04 am

The only honey I usually have is clover honey but I just realized I’m out and all I have is wildflower honey…it seems too sweet. Has anyone tried a different type of honey? Thank you. PS my crust is in the oven eekkk!
91

Wendy F — November 22, 2012 @ 11:03 am

Have them in the oven now. Can’t wait to try them, they smell amazing!!
92

Ricky — November 22, 2012 @ 1:07 pm

Made a test batch yesterday and making them again today to take for dinner. FANTASTIC! I added a sprinkling of chocolate chips on the crust and more on top. Life is just better with chocolate!
93

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94

Stacy — December 1, 2012 @ 5:52 pm

These are wonderful. They did not last at thanksgiving. Instead of honey I used vanilla agave. Yum!! I was already “told” I will be making them for Xmas
95

Lise — December 4, 2012 @ 10:09 am

Sounds delicious I must try it.
I am from Denmark and do not know how much 2 sticks butter is, could someone help me out with that thanks…
- Kelly Senyei replied: — December 4th, 2012 @ 10:12 am
  
  Hi Lise! No prob at all! Two sticks of butter (in the U.S.) is equivalent to 1 cup of butter. Enjoy!
96

Tiffany — December 4, 2012 @ 11:10 pm

How should this be stored and for how long will it stay fresh? Thanks!
97

Cassandra — December 5, 2012 @ 4:46 pm

I want to make this right now but I don’t have any heavy cream in the house. Can I use something else?
- Kelly Senyei replied: — December 5th, 2012 @ 4:51 pm
  
  Hi Cassandra! I read on JoyofBaking.com that you can sub 2/3 cup (160 ml) whole milk plus 1/3 cup (75 grams) melted, unsalted butter to be the equivalent of heavy cream, however I have not tried this substitution in this recipe, so I cannot say for certain.
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Diana J. — December 10, 2012 @ 3:05 am

Just made these…..OMGeeez!!! Was skeptical about using honey, but my oh my was I wrong! Doubled all of the ingredients for the filling except the honey and these are absolute PERFECTION! Thank you for the recipe.
101

Staci — December 10, 2012 @ 10:51 am

I made these this weekend and packaged for Christmas gifts to give to friends. They were PERFECT! It is a portable piece of pecan pie, absolutely amazing. Thanks for sharing
102

Kat — December 12, 2012 @ 2:38 pm

OMG!!!!!!!!!!!!!!!!!! Can I just tell you how incredible this came out?????? I have to tell you that the crust was to die for, the consistency was delicious and I made this for holiday gifts (along with other things) and after I tasted it I cut back the portions I gave out just to keep more for me and literally did not stop eating this until it was all gone, and it only took me one day

THE BEST THING EVER!!!!!!!!!!!!!
103

Shaylenne — December 16, 2012 @ 1:07 pm

Can you tell me how much (in cups) 2 sticks of unsalted butter is? I buy the pound of butter and I’m just wondering how much to use. Thanks!
- Kelly Senyei replied: — December 16th, 2012 @ 4:09 pm
  
  Two sticks of butter is equal to 1 cup. Enjoy!
104

Debbie — December 23, 2012 @ 5:33 pm

I just made these and they are very hard. I followed the recipe exact, so I don’t know what happened. Less time in the oven, maybe? My crust is very dry and most of it is on the cutting board….not at all what I expected :/
105

Lois — December 24, 2012 @ 10:52 pm

I’ve made FOUR batches of these since stumbling across this recipe on Pinterest on Thanksgiving. They are the absolute best and everyone who has tried them has raved about them and how good they are. I love the flavor of the honey (instead of overly-sweet Karo syrup) thanks so mich for sharing. It’s definitely in my regular rotation now…
106

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