Description
Delightfully rich and easy-to-make pecan pie bars featuring a buttery shortbread crust, a luscious pecan and toffee-filled layer, and a perfect balance of sweetness and crunch. These bars are perfect for holiday gatherings or any time you crave a classic pecan pie flavor in a convenient bar form.
Ingredients
Scale
Crust
- 2 ½ cups all-purpose flour
- ¾ cup powdered sugar
- 1 cup (2 sticks) salted butter, cold & cut into cubes/pats
Filling
- 1 (14-ounce) can sweetened condensed milk
- ½ cup dark corn syrup
- 2 large eggs
- 2 tablespoons maple syrup
- 1 tablespoon vanilla essence (vanilla bean paste preferred)
- 1 (8-ounce) package English toffee bits (milk chocolate English toffee bits optional; Heath brand recommended)
- 2 cups roughly chopped pecans
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking pan with non-stick spray, then line it with parchment paper to ensure easy removal of the bars.
- Make the crust: In a large bowl, combine the flour and powdered sugar. Add the cold cubed butter and toss to coat the pieces. Using a pastry blender or your fingertips, cut and smear the butter into the flour mixture until it resembles coarse sand. Transfer this mixture into the prepared baking pan and firmly press it evenly across the base using your hand or the bottom of a glass or measuring cup.
- Bake the crust: Place the pan in the preheated oven and bake for 15 minutes until the crust is lightly golden. Once baked, remove from the oven and let it cool slightly while you prepare the filling. Keep the oven temperature at 350°F throughout.
- Prepare the pecan filling: In a large bowl, whisk together the sweetened condensed milk, dark corn syrup, eggs, maple syrup, and vanilla essence until well combined. Gently fold in the English toffee bits and chopped pecans, mixing until thoroughly incorporated.
- Assemble and bake: Pour the pecan filling evenly over the pre-baked crust. Use an offset spatula to spread the filling smoothly, then gently tap the pan on the counter to release any trapped air bubbles. Bake again at 350°F for 20 to 25 minutes, until the filling is mostly set with a slight jiggle in the center.
- Cool and serve: Remove the bars from the oven and transfer the pan to a wire rack. Allow them to cool completely for at least 4 hours, preferably overnight, before slicing into bars. This resting time ensures the right texture and clean cuts. Store the bars in an airtight container at room temperature for up to 4 days. Enjoy!
Notes
- Using parchment paper makes it easier to lift the bars out of the pan for slicing.
- Do not overbake the filling; it should have a slight jiggle to ensure a gooey texture.
- For best flavor and texture, chill and cut the bars the day after baking.
- English toffee bits can be substituted with chocolate chips or additional pecans if preferred.
- Store bars at room temperature in an airtight container for up to 4 days; can be refrigerated for longer storage.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pecan pie bars, pecan bars recipe, easy pecan pie, toffee pecan bars, holiday dessert, sweet bars, classic pecan pie flavor
