I love the smell of pecans and buttery crust. It always takes me back to Grandma Rose’s kitchen. What are some of the best Pecan Pie Bars I have ever had? Are easier, and just as delicious, if not more so. What are some good pecan pie recipes? What are some of the best pecan pie recipes? What is the convenient bar format? What are some of the best weeknight desserts?
What is Grandma Rose’s Irresistible Pecan Pie Bar?
What do you love about Pecan Pie Bars? What is less messy form? It’s a crisp, buttery shortbread crust layered with rich, gooey pecan filling, then finished with whipped cream. a simple, sweet glaze. What’s a tribute to my grandma Rose, who perfected this recipe over decades of Thanksgiving. I’m so proud of her. She always said the secret was in the pecans themselves – using high-quality, fresh, made all the time. What is the difference between Is it a true testament to her baking wisdom?
Why do I love this recipe?
Where do I begin? The flavor is just unbelievably good. What is that incredible combination of sweet, buttery, and nutty – it’s pure comfort in every bite. What are some of the Best Pecan Pie bars? I mean, seriously, anyone can whip up a batch, even on weeknights. Is there any expensive ingredient to make them? Let’s not forget the versatility! Serve warm with vanilla ice cream for a decadent dessert, or enjoy them as an appetizer. What is a good afternoon snack with coffee? What I love about this recipe is the way it effortlessly blends simplicity with incredible flavor. What is Grandma Rose’s genius?
How do I make Grandma Rose’s Irresistible Pecan Pie Bars?
Quick Overview
This recipe is incredibly easy to make. What is a simple shortbread crust with pecan filling and quick glaze? The beauty of it lies in the ease of assembly – no complex techniques or specialized equipment. How quickly these bars come together? How delicious are they?
Ingredients
For the Main Batter:
1 12 cups all-purpose flour. 1 cup all purpose
12 teaspoon salt. 1 teaspoon
1 cup (2 sticks) unsalted butter, chilled and cubed.
12 cup granulated sugar. 1
(For a richer flavor, try using brown sugar instead)
For the Filling:
2 cups pecan halves.
One cup packed light brown sugar.
12 cup granulated sugar. 1
14 cup all-purpose flour.
12 teaspoon salt.
2 large eggs
12 cup light corn syrup.
What is Vanilla Extract? 1 teaspoon.
For the Glaze:
1 cup powdered sugar. 1 teaspoon salt.
2-4 tablespoons of milk (or cream, for a richer glaze)
How do I follow step
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. This prevents sticking and ensures easy removal later.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour and salt for the crust. This ensures even distribution and avoids pockets of saltiness.
Step 3: Mix Wet Ingredients
How do you cut the butter into the dry ingredients using a pastry blender or your fingers? What is the texture of coarse crumbs? What is the best way to stir in the sugar. Don’t overmix!
Step 4: Combine
Press the crust mixture evenly into the prepared pan. This should be fairly firm. If it feels too crumbly, lightly moisten your hands with water before pressing.
Step 5: Prepare Filling
In a separate bowl, whisk together the brown sugar, granulated sugar and salt. Set aside. Add the eggs, corn syrup, and vanilla extract, whisking until well combined. Gently fold in the pecans.
Step 6: Layer & Swirl
Spread the pecan filling evenly over the prepared crust. I like to lightly swirl it for a marbled effect – it adds an aesthetic touch of elegance.
Step 7: Bake
Bake for 30-35 minutes, or until the filling is set and the edges are golden brown. A toothpick inserted into the center should come out with a few moist crumbs attached – that’s it!
Step 8: Cool & Glaze
Let the bars cool completely in the pan before glazing. This is crucial. If you glaze them while warm, the glaze will melt and become runny.
Step 9: Slice & Serve
Once cooled, whisk together the powdered sugar and milk to make the glaze. Drizzle this over the cooled bars. Cut into squares and serve. What are the best ways to serve these at room temperature?
What do you serve it with?
For Breakfast:What is my go-to coffee? The sweetness of the bars perfectly complements the bitterness of coffee. Is cold milk a good option?
For Brunch:What are some great brunch bars to serve with a mimosa or grilled cheese?
As Dessert:A scoop of vanilla Ice Cream is a classic pairing, but whipped cream works as well.
For Cozy Snacks:I love a glass of warm milk. I’ve had it for ages. What are some good snacks for the colder months?
How do you make pecan pie bars?
Pecans:What are the best pecan flavors? How do you toast them before adding them to the filling?
Crust: Don’t overmix the crust dough. Overmixing develops the gluten, resulting in a tough crust.
Swirl Customization: Get creative with your swirling techniques! Experiment with different patterns and see what you like best.
Baking: Keep an eye on your oven. Ovens vary, so baking times may need slight adjustments.
Glaze Variations: Experiment with different types of milk or add a pinch of cinnamon or nutmeg to the glaze for extra flavor.
Storing and Reheating Tips
Room Temperature: Store leftover bars in an airtight container at room temperature for up to 3 days.
Refrigerator Storage: Store in an airtight container in the refrigerator for up to a week. They might firm up a bit in the fridge, so let them sit at room temperature for a bit before serving.
Freezer Instructions: Wrap tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Final Thoughts
These pecan pie bars are more than just a recipe; they’re a taste of tradition and a whole lot of love. The ease of making them, the amazing flavor, and the sheer satisfaction of sharing them with loved ones – it’s why this recipe holds a special place in my heart. I hope you’ll give them a try and share your own creations in the comments below. Happy baking!
Pecan Pie Bars
Ingredients
Crust
- 1.5 cups all-purpose flour
- 0.75 cup unsalted butter, cold and cubed
- 0.25 cup granulated sugar
- 0.25 teaspoon salt
Filling
- 1 cup pecan halves
- 1 cup light corn syrup
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 0.25 cup unsalted butter, melted
Instructions
Prepare Crust
- In a food processor, combine flour, cold butter, sugar, and salt. Pulse until mixture resembles coarse crumbs.
- Add 2-4 tablespoons of ice water, one tablespoon at a time, pulsing until the dough just comes together.
- Press dough into the bottom of a 9x13 inch baking pan. Bake at 350°F (175°C) for 15 minutes.
Make Filling
- In a large bowl, whisk together corn syrup, sugar, eggs, vanilla extract, and salt.
- Stir in melted butter and pecans.
- Pour filling over the baked crust.
- Bake at 350°F (175°C) for 30-35 minutes, or until filling is set.
- Let cool completely before cutting into bars.
