The Best Pecan Pie Bars. This simple recipe includes a basic shortbread base and a one bowl blend and pour topping. Tips for baking and cutting them are included.
Numerous people presently make these rather than traditional pecan pie since they are so easy to make. There are loads of great reviews for this super simple recipe as well.
They are especially popular with families whose festivals includes a several deserts. These fit that bill well overall.
Since they freeze very well, ensure you have more on hand in the freezer Christmas too.
My recipe for Pecan Pie Bars
There are numerous plans out there for walnut pie bars and I needed to play with a couple of them before I got one I very enjoyed. For me there appeared to be a great deal of plans that didn't have the correct proportion of egg in the filling or didn't bake for an adequate time, so the center was excessively runny.There are different recipes that didn't pre-heat the shortbread layer for a long enough time and it was too wet eventually. Different recipes called for pecans to be added to the basic shortbread outside which I thought was needless.
With numerous crunchy pecans on top, why not leave the buttery shortbread to be a particularly extraordinary layer?
I wondered whether or not to post this recipe at all on the grounds that there are such countless versions of it already.
Yet, in the wake of tweaking my own recipe and adding several hints I think work very well, I chose to share the recipe that turns out best for me. I hope it does likewise for you.
- Course: Dessert
- Cuisine: American
- Prep Time: 20 mins
- Cook Time: 45 mins
- Total Time: 1 hour 5 mins
- Servings: 36 Pecan Squares
INGREDIENTS:
MAKES 36- 225g/8oz/2 cups plain (all-purpose) flour Pinch of salt
- 115g/4oz generous ½ cup granulated sugar
- 25g/8oz/1 cup cold butter or margarine, chopped
- 1 egg
- Finely grated rind of 1 lemon
- 175g/6oz/¾ cup butter
- 75g/3oz/scant ⅓ cup honey
- 50g/2oz/¼ cup granulated sugar
- 115g/4oz/½ cup soft dark brown sugar
- 75ml/5 tsp whipping cream
- 450g/1lb/2⅔ cups pecan halves
STEPS:
- Preheat the oven to 190°C/375°F/ Gas 5. Lightly grease a 38 x 27 x 2.5cm/ 15½ x 10½ x 1 in Swiss roll tin (jelly roll pan).
- Sift the flour and salt into a mixing bowl. Stir in the sugar. Cut and rub in the butter or margarine until the mixture resembles coarse breadcrumbs. Add the egg and lemon rind and blend with a fork until the mixture just holds together.
- Spoon the mixture into the prepared tin. With flour fingertips, press into an even layer. Prick the pastry all over with a fork and chill for 10 minutes.
- Bake the pastry crust for 15 minutes. Remove the tin from the oven but keep the oven on while making the topping.
- To make the topping, melt the butter, honey and both sugars. Bring to the boil. Boil, without stirring, for 2 minutes. Off the heat, stir in the cream and pecan halves. Pour over the crust, return to the oven and bake for 25 minutes. Leave to cool.
- When cool, run a knife around the edge. Invert onto a baking sheet, place another sheet on top and invert again. Dip a sharp knife into hot water and cut into squares for serving.