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Pecan Pie Bars
These pecan pie bars have a familiar and always inviting shortbread crust and they're topped with pecan pie filling. This recipe includes directions so you can make them two different ways.
Prep Time
10
minutes
mins
Cook Time
1
hour
hr
5
minutes
mins
Total Time
1
hour
hr
15
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
16
bars
Calories:
250
kcal
Author:
Stefani
Ingredients
Shortbread Without Crumb Topping Ingredients
6
tablespoons
unsalted butter
room temperature
3/4
cup
sugar
1 1/8
cups
all-purpose flour
equivalent to 1 cup plus 2 tablespoons
3/4
cup
oats
3/4
teaspoon
baking powder
Shortbread With Crumb Topping Ingredients
1/2
cup
unsalted butter
room temperature
1
cup
sugar
1 1/2
cups
all-purpose flour
1
cup
oats
1
teaspoon
baking powder
Pecan Pie Filling Ingredients
1/2
cup
pure maple syrup
1/3
cup
BBQ sauce
I suggest something thick, sweet, and smoky.
3
tablespoons
unsalted butter
1/4
cup
milk
1 1/2
cups
chopped pecans
US Customary
-
Metric
Instructions
Instructions for Pecan Pie Bars Without Crumb Topping
Use your hands to mix all shortbread ingredients together in a medium-sized bowl. You should end up with a loose crumb.
Preheat oven to 350 F.
Lightly grease a 12.8" x 9.5" x 2" baking pan.
Press the entire shortbread mixture into the pan.
Bake for 20 minutes or until the shortbread just begins to brown.
In a small saucepan, heat all pecan pie filling ingredients except the pecans on medium heat until they begin to boil.
Mix pecans into pecan pie filling mixture and pour over baked shortbread crust.
Bake for 30 minutes.
When cool, cut into squares and serve.
Instructions for Pecan Pie Bars With Crumb Topping
Preheat oven to 350 F.
Use your hands to mix all shortbread ingredients together in a medium-sized bowl. You should end up with a loose crumb.
Lightly grease a 12.8" x 9.5" x 2" baking pan.
Press half of the shortbread mixture into the bottom of the baking pan.
Bake for 20 minutes or until the shortbread just begins to brown.
In a small saucepan, heat all pecan pie filling ingredients except the pecans on medium heat until they begin to boil.
Pour pecan pie filling mixture over baked shortbread crust.
Top with remaining shortbread dough and chopped pecans.
Bake for 30 minutes.
Turn heat up to 375 and bake for another 15 minutes.
When cool, cut into squares and serve.
Nutrition
Calories:
250
kcal
|
Carbohydrates:
30
g
|
Protein:
3
g
|
Fat:
14
g
|
Saturated Fat:
5
g
|
Cholesterol:
17
mg
|
Sodium:
65
mg
|
Potassium:
125
mg
|
Fiber:
2
g
|
Sugar:
18
g
|
Vitamin A:
222
IU
|
Vitamin C:
1
mg
|
Calcium:
38
mg
|
Iron:
1
mg