I have always wanted to make pecan pie but instead of making a pie I made them into bars. I always get scared of making pies and tarts. I have made bars before and they have worked better. I thought this would be more of a safe bet especially as pecans aren’t the cheapest nuts around. These bars were actually made for my cousins but I sneaked a few bars to try for myself hehehe, well I have wanted to try them for a long time!

I liked the sticky topping but I found the base a bit soft. The original recipe called for a salted caramel topping but I didn’t include this as I thought it may of been too sweet and I’m glad I didn’t as it would have been. I wish I used light brown sugar instead of dark brown as it looks a bit dark. Or many I will use half of each sugars.

I think I may try this recipe with others nuts maybe hazelnuts or walnuts. I did like it and it was easy to make and I liked adding the addition of nuts on the base too.

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Pecan Pie Bars
Yields 9
Buttery, sticky, nutty pecan pie bars
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Prep Time
20 min
Cook Time
30 min
Prep Time
20 min
Cook Time
30 min
Base
  1. 1 cup - plain flour
  2. 67g - dark brown sugar
  3. 113g - unsalted butter, very soft
  4. 20g - finely chopped pecans (optional) I added this
Filling
  1. 1 large - egg
  2. 67g - dark brown sugar
  3. 67g - golden syrup
  4. 1 tbsp - vanilla extract
  5. pinch salt
  6. 1 cup - pecans
For the base
  1. 1. Preheat oven to 175°C. Line and grease a 8" square tin.
  2. 2. In a large bowl, add the flour, brown sugar, and cut in the butter using a knife and fingers work the butter until it resembles pea-sized lumps and sandy bits form. The softer the butter is, the quicker and easier it is.
  3. 2. Place the mixture out into prepared pan and smooth it out using a spatula. Bake for 15 minutes, or until crust is just set. Don't over bake.
For the filling
  1. 1. In the same bowl add the egg, brown sugar, maple syrup, vanilla, optional salt, and whisk until combined.
  2. 2. Once the base cooked stir the whisk the mixture again then stir in the pecans
  3. 3. Carefully pour the mixture into the tin and rearrange the pecans so they are not overcrowded.
  4. 4. Bake for about 15 minutes or more, until center is set and not jiggly.
  5. 5. Let it cool for an hour before slicing. Then place in an airtight container to keep fresh.
Notes
  1. I think next time I will add a teaspoon of cinnamon to give it that extra element.
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