Description
Delight in these Lazy Girl Pecan Pie Bars, a simple yet irresistible twist on the classic pecan pie. With a buttery crumbly crust and a rich, gooey pecan filling, these bars are perfect for sharing at gatherings or enjoying any time you crave a sweet, nutty treat. The recipe is straightforward and takes just over an hour, delivering 24 perfectly portioned squares.
Ingredients
Scale
Crust
- 2 cups all-purpose flour
- 1 cup unsalted butter (softened)
- 1/2 cup powdered sugar
- 1/2 teaspoon salt
Filling
- 1 1/2 cups brown sugar
- 1 cup corn syrup
- 4 large eggs
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 2 cups chopped pecans
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper to prevent sticking and ensure easy removal of the bars.
- Prepare Crust: In a mixing bowl, combine 2 cups all-purpose flour, 1 cup softened unsalted butter, 1/2 cup powdered sugar, and 1/2 teaspoon salt. Mix the ingredients together until the mixture becomes crumbly and evenly combined.
- Press and Bake Crust: Press the crumbly dough evenly into the bottom of the prepared baking pan. Bake the crust for 20 minutes or until it turns lightly golden, indicating it is set and slightly crisp.
- Mix Filling: While the crust bakes, whisk together 1 1/2 cups brown sugar, 1 cup corn syrup, 4 large eggs, 1 tablespoon vanilla extract, and 1/2 teaspoon salt until the mixture is smooth and well combined.
- Add Pecans: Stir in 2 cups of chopped pecans into the filling mixture, ensuring the nuts are evenly distributed.
- Pour Filling Over Crust: Carefully pour the pecan filling mixture over the hot crust, spreading it evenly across the surface.
- Bake Bars: Return the pan to the oven and bake for an additional 30 to 35 minutes, or until the filling’s center is just set but still slightly soft for a gooey texture.
- Cool Completely: Remove the pan from the oven and allow the pecan pie bars to cool completely in the pan to help the filling firm up and make slicing easier.
- Slice and Serve: Use the parchment paper edges to lift the bars from the pan. Cut into 24 squares and serve as a delicious, nutty dessert or snack.
Notes
- For easier cutting, chill bars in the refrigerator for 30 minutes after cooling.
- Substitute corn syrup with maple syrup or honey for a natural alternative, although texture may vary slightly.
- Use toasted pecans for extra depth of flavor.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
