Easiest Pecan Bars Ever

Chewy Pecan Bars with Buttery Crust

Craving the rich, indulgent flavors of pecan pie but without the fuss of individual pie crusts? Look no further than these irresistible pecan pie bars. This delightful dessert combines a buttery, crumbly crust with a gooey, pecan-packed filling, all baked to perfection in a convenient bar format. Perfect for potlucks, bake sales, or simply satisfying your sweet tooth, these bars are sure to be a crowd-pleaser.

These pecan pie bars offer a delightful twist on the classic pecan pie, delivering the same mouthwatering taste in a more manageable and shareable form. The buttery crust provides a satisfying contrast to the rich, caramel-like filling, studded with crunchy pecans. Whether you enjoy them warm with a scoop of vanilla ice cream or chilled for a more portable treat, these bars are a must-try for any pecan pie lover.

Ingredients

For the Crust:

• 2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1/4 teaspoon fine sea salt
• 12 tablespoons unsalted butter, cold and diced

For the Filling:

• 3/4 cup light brown sugar, packed
• 1/2 cup honey
• 12 tablespoons unsalted butter
• 1/4 cup heavy whipping cream
• 1/4 teaspoon fine sea salt
• 1 teaspoon vanilla extract
• 3 1/2 cups coarsely chopped pecans (about 14 ounces)

Instructions

Preparing the Crust:

1. Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with foil or parchment paper, leaving an overhang for easy removal. Spray the pan with non-stick cooking spray.
2. In a food processor, pulse together the flour, powdered sugar, and salt until combined.
3. Add the cold, diced butter and pulse until the mixture resembles coarse crumbs with some pea-sized pieces.
4. Press the crumbly mixture evenly into the bottom of the prepared pan.
5. Bake for 18-20 minutes, or until the crust is set and lightly golden brown around the edges. Remove from the oven and let cool slightly.

Making the Filling:

1. In a large saucepan, combine the brown sugar, honey, butter, cream, and salt.
2. Bring the mixture to a boil over medium heat, then reduce heat and simmer for 2 minutes.
3. Remove from heat and stir in the vanilla extract and chopped pecans.
4. Pour the hot filling evenly over the warm crust.

Baking and Cooling:

1. Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is bubbly and has turned a rich caramel color.
2. Let the pan cool completely on a wire rack before cutting into bars.

Tips

• For a richer flavor, use dark brown sugar instead of light brown sugar.
• If you prefer a thicker filling, increase the baking time by a few minutes.
• To add a touch of crunch, sprinkle chopped pecans on top of the filling before baking.
• Store leftover bars in an airtight container at room temperature for up to 3 days.
• For a more intense pecan flavor, toast the pecans in a dry skillet before using.