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Pecan Pie Bars are just like the pie, but in an easier to eat bar form. I'll take pecan pie any way I can get it, so these are a favorite. This pecan bars recipe is the perfect Christmas dessert, or just any time you need a special treat!

Pecan Pie Bars (Pecan Bars Recipe)

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Cooling Time: 10 minutes
Total Time: 35 minutes
Servings: 18 bars
Calories: 341kcal
Author: Becky Hardin
Pecan Pie Bars are just like the pie, but in an easier to eat bar form. I'll take pecan pie any way I can get it, so these are a favorite. This pecan bars recipe is the perfect Christmas dessert, or just any time you need a special treat!
Print Recipe

Ingredients

For the Crust

  • 2 cups all-purpose flour 240 grams
  • ½ cup powdered sugar 57 grams
  • ½ teaspoon kosher salt
  • 1 cup unsalted butter 227 grams, cold (2 sticks)

For the Pecan Pie Topping

  • 14 ounces sweetened condensed milk 397 grams (1 can)
  • 1 large egg 50 grams, slightly beaten
  • 1 teaspoon pure vanilla extract 4 grams
  • 8 ounces Heath Bits O’Brickle Toffee Bits (English Toffee Bits) (1 package)
  • 1 cup chopped pecans 114 grams

Instructions

  • Preheat oven to 350°F (325°F if using a glass dish) and spray a 9x13-inch baking pan with nonstick spray. Set aside.
  • In the bowl of a food processor, add the flour, sugar, and salt. Pulse 3 times to combine the ingredients.
    2 cups all-purpose flour, ½ cup powdered sugar, ½ teaspoon kosher salt
  • Add the cold butter and pulse until the mixture is crumbly and the butter is just smaller than pea size.
    1 cup unsalted butter
  • Pour the flour/butter mixture into the prepared dish and press firmly down, being sure to get corners and edges.
  • Bake the crust 15 minutes and transfer from the oven.
  • While the crust is baking, prepare the pecan pie topping.
  • In a medium bowl, whisk the sweetened condensed milk, egg, and vanilla together.
    14 ounces sweetened condensed milk, 1 large egg, 1 teaspoon pure vanilla extract
  • Stir in the toffee bits and pecans; set aside until crust is ready.
    8 ounces Heath Bits O’Brickle Toffee Bits (English Toffee Bits), 1 cup chopped pecans
  • When the crust is ready, give the pecan mixture a couple of stirs and slowly spread it evenly over the crust.
  • Bake the bars at 350°F for 25 minutes, or until golden brown and set in the middle.
  • Set the bars on a cooling rack to cool, and after 10 minutes, slide a sharp, thin knife between the pan and the bars to loosen the sides. Allow the bars to cool completely before cutting into bars.

Video

Notes

Storage: Store pecan pie bars in an airtight container in the refrigerator for up to 3 weeks.

Nutrition

Serving: 1bar | Calories: 341kcal | Carbohydrates: 35g | Protein: 4g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 115mg | Potassium: 135mg | Fiber: 1g | Sugar: 24g | Vitamin A: 536IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg