Fudgy Pecan Pie Bars
Pecan Pie Bars are the perfect balance of buttery shortbread base and a ‘gooey’ pecan filling on top that you can easily make, serve and eat with your hands!
Ingredients
Crust
- 300 g all-purpose flour spoon and levelled
- 65 g brown sugar firmly packed
- 1/2 tsp salt
- 230 g unsalted butter softened
- 30 g pecans toasted and chopped
Pecan Filling
- 130 g brown sugar firmly packed
- 100 g all-purpose flour spoon and levelled
- 1 tsp salt
- 175 g glucose syrup see notes
- 60 g golden syrup see notes
- 4 large eggs beaten
- 2 tsp vanilla extract
- 300 g pecans coarsely chopped toasted
Instructions
Crust
- Preheat a fan forced oven to 170C / 340F (190C / 375F for no fan). Spray a 22 x 33cm / 9 x 13-inch baking tin with oil spray and line the top and sides with baking paper leaving some overhand
- Form the dough - Add the flour, brown sugar and salt in a large mixing bowl and mix using an electric hand mixer. Add the butter and chopped pecans and mix on medium speed until a crumbly texture forms. This can also be done by hand using a spatula.
- Press into baking tin and bake - Press the mixture into the baking tin, getting it as even as you can. Bake for 15 minutes or until edges are golden brown.
Pecan Filling
- Make the filling - Add the brown sugar, flour, and salt into a large mixing bowl. Whisk until well combined. Add the glucose syrup, golden syrup, eggs, orange zest (optional), and vanilla extract and mix until well combined. Add the pecans and stir through using a spatula.
- Bake - Pour on top of the lightly baked crust and spread evenly. Bake for 20-25 minutes. Take out of the oven and let it cool to room temperature, then chill in the fridge for 3 hours or overnight. Use a large knife to slice up into 3 x 4 bars, giving you 12 bars in total.
Notes
Pecans – I used natural pecans. Not toasted or candied.
Glucose syrup - You can substitute this for corn syrup. Unfortunately, I haven’t tested this recipe without it so there are no substitutes.
Golden syrup - You can substitute this for maple syrup or just use 1/4 cup more of glucose syrup.
Storage - Pecan Pies Bars can be stored in an airtight container for up to three days.
How to freeze – you can wrap the bars in plastic wrap and freeze for up to 2 months. Let them thaw at room temperature before serving.
Nutrition - is based on per bar.
How to get perfectly square bars! - I use a ruler to measure 3 inch square bars before cutting. Using a large knife helps you get nice clean bars. And the final thing I do is chill my bars for a couple hours so they’re stiff and easy to slice up!
A note on measurements – This recipe uses weight measurements for the most accurate results. Cup measurements can vary depending on where you are, which affects the precision needed for a recipe like this. Here is where you can learn more about how to measure ingredients using digital kitchen scales.
Nutrition
Calories:617kcal | Carbohydrates:65g | Protein:8g | Fat:37g | Saturated Fat:12g | Polyunsaturated Fat:7g | Monounsaturated Fat:16g | Trans Fat:1g | Cholesterol:103mg | Sodium:338mg | Potassium:197mg | Fiber:4g | Sugar:27g | Vitamin A:581IU | Vitamin C:0.3mg | Calcium:51mg | Iron:3mg
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