pecan bars

These are the most delicious Vegan Pecan Bars in the world, with a caramel pecan filling and shortbread crust. Better than pecan pie, with no corn syrup!

Vegan Pecan Bars

all purpose flour

sugar

salt

vegan butter, cold

brown sugar

brown rice syrup

non-dairy milk

vegan butter

cornstarch

vanilla extract

pecans

salt,

Preheat the oven to 350 degrees F and line a 9 x 13 inch pan with parchment paper.

Prepare the crust: In a large bowl, combine the flour, sugar and salt. Cut in the vegan butter with a pastry cutter, or two knives. The mixture will look like fine crumbs. Place in the prepared pan and press down evenly with your hands to form the crust. Bake for 10 minutes, then remove from oven and set aside while you make the topping.

Make the topping: In the same large bowl you made the crust in, stir together the brown sugar, brown rice syrup, non-dairy milk, melted vegan butter, cornstarch and vanilla until well combined and smooth. Fold in the pecans, then pour over the crust. Use a spatula to spread it out as evenly as possible.

Bake in the oven for 25-30 minutes, until the pecan topping is bubbling. Remove from the oven, and let cool at room temperature for 30 minutes, then place in the refrigerator for at least 2 hours to set.

Carefully lift the parchment paper with the bars out of the pan and slice into bars with a large sharp knife. I like to cut off the edges as well because they get very hard. Store leftover bars in the refrigerator for 5-6 days.

My Festive Maple Pecan Bars recipe is the quickest way to that maple pecan flavor you know and love around Thanksgiving in a much easier package!

Festive Maple Pecan Bars Recipe

(10 ounces 284 grams) all-purpose flour

cornstarch (cornflour)

(8 ounces 225 grams) butter (melted)

(4 ounces 115 grams) butter

(3 ounces 85 grams) dark brown sugar

(5 ounces 142 grams) pure maple syrup

heavy cream

(15 ounces 425 grams) pecans

Preheat the oven to 350°F (180°C). Line a 9x13-inch baking dish with parchment paper.

Place the flour, cornflour, brown sugar, and salt in a medium bowl and whisk to combine. Add the melted butter and using a fork, stir until it forms a thick, sandy dough. It should be fairly moist and will seem a bit greasy at this point.

Transfer the mixture to the prepared baking dish and press evenly into the bottom. (It will seem like a thin crust but don&#039;t worry because it will rise up once baked)

Bake for roughly 18-20 minutes, or until the crust set and a very light golden. Let the crust cool for 30 minutes before adding the filling.

For the Shortbread Crust:

Place the butter, brown sugar, and maple syrup in a medium saucepan over medium heat until the butter has melted and the sugar has dissolved.

Remove from the heat and whisk in the heavy cream, vanilla, and salt. Fold in the pecans. At this point, the topping will be very thin and liquidy.

Pour the mixture over the crust and spread the pecans evenly.

Bake for roughly 22-25 minutes or until the mixture is hot and very bubbly around the edges.

Remove from the oven and allow to cool and set for a minimum of 4 hours. (you can also make them the day before)

Remove from the pan and cut into 24 squares and enjoy! Store leftovers in an air-tight container at room temperature.

For the Pecan Filling:

Pecan pie bars are the best and easiest way to enjoy the flavors of pecan pie but with half the effort and in a handheld bite-sized form. 

Pecan Pie Bars

all-purpose flour

butter, softened

cup confectioners' sugar

teaspoon vanilla extract

cup brown sugar, packed

+ 1/2 tablespoon all-purpose flour

teaspoon salt

maple syrup

large eggs

tablespoon vanilla extract

Preheat oven to 350 F. Grease a 9-inch square pan with cooking oil spray and line with parchment paper, leaving an overhang on the sides to easily lift out the finished bars.

Cream the butter and sugar together using a stand mixer or hand mixer on medium speed until light and fluffy, about 2 minutes.

Add vanilla and beat on medium until incorporated. Gradually add the flour and beat on low speed until combined. Turn the mixer to high speed and beat for 1-2 minutes until dough becomes more breadcrumb like and less dry.

Press the crumb mixture into the bottom of the 9-inch pan and pack it in to form a single thin layer. Bake for 18-20 minutes until the edges are just starting to lightly brown. Remove the pan from the oven and add the pecan topping while the crust is still hot.

Make the shortbread crust:

While the crust is baking, prepare the pecan pie topping. In a large mixing bowl, whisk together brown sugar, flour, and salt. Then add maple syrup, eggs, and vanilla and whisk until smooth and combined. Stir in the pecans.

Pour the topping over the shortbread crust immediately once the crust is removed from the oven and is still hot. Return the baking pan back into the oven and bake for 40-50 minutes until the filling has set. You will know when it's set if the edges are set and the centre is slightly jiggly but not watery. The centre might also peak out but it will settle as it cools down.

Allow the pecan pie bars to cool to room temperature, then cover and chill in the refrigerator for at least 1 hour (or overnight) before slicing.

Once cooled, easily lift it out of the pan using the parchment paper overhang. Then, slice and serve.

Make the pecan pie topping:

These pecan pie bars are the perfect dessert. A shortbread base covered with a gooey pecan pie filling - they&#x27;re so easy to make and everyone loves them!

corn starch

unsalted butter, cold,

unsalted butter

corn syrup

vanilla

chopped pecans, toasted at 350F

Line an 8x8 inch baking dish with aluminum...

Line an 8x8 inch baking dish with aluminum foil, and spray it with non-stick cooking spray.

In a food processor, combine the flour, powdered...

In a food processor, combine the flour, powdered sugar, corn starch, and salt for the crust. Pulse a couple of times to mix everything.

Add the butter to the food processor and...

Add the butter to the food processor and pulse until the mixture is pale yellow and resembles coarse crumbs.

Press this crumb mixture into the prepared pan,...

Press this crumb mixture into the prepared pan, pressing it down firmly to cover the bottom and up the sides of the pan (about 1/2” up the sides).

Chill the crust for 30 minutes.

Preheat the oven to 350 degrees F. Bake...

Preheat the oven to 350 degrees F. Bake the chilled crust for 18-20 minutes, or until the edges are just starting to brown.

While the crust is baking, prepare the filling.

In a medium saucepan, over medium heat, melt...

In a medium saucepan, over medium heat, melt the butter. Whisking constantly, continue cooking the butter until small brown bits start to appear on the bottom of the pan, then remove the butter immediately from the heat and let it cool for 2-3 minutes.

Whisk the brown sugar, salt, corn syrup, and...

Whisk the brown sugar, salt, corn syrup, and vanilla into the cooled, melted butter until smooth.

Add the egg and whisk until smooth.

Stir in the toasted pecans.

Once the crust is finished baking, remove it...

Once the crust is finished baking, remove it from the oven and pour the filling onto the warm crust, spreading it evenly across the crust.

Return the baking dish to the oven and...

Return the baking dish to the oven and bake for another 22-25 minutes, until the filling is browned and bubbling.

Let the bars cool for one hour before...

Let the bars cool for one hour before lifting them out with the foil liner and slicing them into bars.

If you like pecan bars, you will go nuts for this bourbon and chocolate version! These chocolate bourbon pecan bars are soft, chewy, crunchy, and gooey. They&rsquo;re unlike any other bar dessert I&rsquo;ve made.

Chocolate Bourbon Pecan Bars

unsalted butter, melted

cocoa powder

baking powder

semisweet chocolate

bourbon

egg, room temperature, lightly beaten

pecans, chopped

Preheat the oven to 350ºF. Line a 9x9-inch...

Preheat the oven to 350ºF. Line a 9x9-inch baking pan with foil and spray with nonstick spray.

Combine the melted butter and cocoa powder in...

Combine the melted butter and cocoa powder in a small bowl. Stir until smooth. In a medium bowl, combine the flour, brown sugar, salt, and baking powder. Stir to combine. Pour chocolate butter mixture into the flour and toss together until evenly mixed. The dough will the thick. Press it evenly into the bottom of the prepared pan. Bake for 20 minutes.

While the crust is baking, place butter and...

While the crust is baking, place butter and chocolate in a large microwave-safe bowl. Microwave on high for 30 seconds. Stir well. If chocolate isn't fully melted, heat in 10-second interval until fully melted. Stir well after each interval. Whisk in the sugar, corn syrup, bourbon, vanilla, and salt until combined. Add the egg and whisk until fully incorporated.

Pour the filling over the hot crust. Sprinkle...

Pour the filling over the hot crust. Sprinkle the top with pecans. Bake for 25 minutes or until the edges begin to firm up. (The center will remain wobbly, like it is under done. That is okay. It will firm up as it cools.) Cool the bars completely on a wire rack. Lift the foil out of the pan to remove the bars and transfer to a cutting board. Cut the bars into 16 pieces.

Another delicious recipe from my grandmother's cookbook, these Pecan Caramel Turtle Candy Bars are a fun, easy bar version of a Turtle candy. They're sweet, salty and perfect for parties!

Pecan Caramel Turtle Candy Bars

oz semi sweet chocolate chips, about 2 cups, divided

11 oz bag caramels

tbsp butter

water

sea salt

1. Line an 8&#215;8 pan with parchment paper or aluminum foil.

2. Place half of the chocolate chips and shortening in a microwave safe bowl. Microwave in short intervals of about 30 seconds at a time, until melted and smooth.

3. Pour chocolate mixture into pan and spread into an even layer. Refrigerate until firm.

4. Melt caramels, butter and water in a pan over low to medium heat until melted and smooth.

6. Remove pan from refrigerator and spread caramel mixture evenly over the chocolate layer.

7. Place pan back into refrigerator until tacky, about 15 minutes.

8. Place remaining half of the chocolate chips and shortening in the microwave safe bowl. Microwave in short intervals of about 30 seconds at a time, until melted and smooth.

9. Pour chocolate mixture over caramel and spread into an even layer. Place in refrigerator until firm.

I can't wait to try this recipe. Can you substitute butter for shortening?

yum yum they are out of this world -did them one with pecan and the one with peanuts- how can i make them in a 9x9 or 13x9 thanks

hi can you freeze them after you make them thanks they so good

Hey, this looks amazing, can you make your own caramels instead of using a bag of caramels from the store

Pecan Pie Bars are nutty and sticky on top but sweet and tender underneath! Serve shortbread pecan bars for a tasty holiday treat!

Best Ever Pecan Pie Bars Recipe (Crowd Favorite)

unsalted butter (5 sticks, room temperature)

eggs

unsalted butter (4 sticks)

brown sugar (packed)

pecans (chopped)

Preheat the oven to 350°F.

For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes.

Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined.

Press the dough evenly into an ungreased 18x12 by 2-inch baking sheet, making an edge around the edge like you would a pie crust . It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.

For the topping, combine the butter, corn syrup, and brown sugar in a large, heavy-bottomed saucepan.

Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans.

Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set.

Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.

I made these for the first time in a 9x13 pan and brought them to a Christmas party. Everyone loved them! The only challenge I experienced was spreading the dough in the pan… it is extremely sticky! I continued to place my hands in flour until it cooperated. Prep time for me definitely wasn't 15 minutes, but hopefully the next time I make them it’ll be quicker. Great recipe!

I'm not sure how Kay's attempt turned out, but I did the same thing she was talking about doing...and it turned out just fine! It produces a bit of a thinner square but I'm fine with that because it produces a better balance of filling to crust as far as I'm concerned.

These bars are to die for!!! The perfect mix of shortbread and gooey pecan.  I’m not much of a baker, but I made them. And they came out perfectly.  A must make!!!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1481269297/nyorwt7tcty05nwttdvw.mp4

Best Ever Pecan Pie Bars is a pecan bars recipe for caramelized pecan filling atop flaky shortbread crust. A mouthwatering pecan dessert!!

Best Ever Pecan Pie Bars

Recipe video above. Tastes like pecan pie - but so much easier to make!! LOVE the maple flavour in this.If pecans aren&#39;t your thing, make this with whatever nut you want - almonds, walnuts and macadamia comes immediately to mind, though I&#39;d love to try this with peanuts and honey instead of maple.

Maple Pecan Pie Bars

(5 tbsp) unsalted butter (, melted)

(tightly packed) brown sugar

tsp cooking salt / kosher salt

plain flour ((all-purpose flour))

pecans ((Note 1))

(5 tbsp) unsalted butter

maple syrup (,

eggs ((~55 grams/2 ounces each))

tsp vanilla extract

salt (,

Base - mix butter, sugar and salt, then flour. Press into 20cm/8&quot; lined pan, bake 15 min at 180C/350F (160C fan), cool 15 min. Oven toast pecans 10 min (put in with base), roughly chop. Filling - bring butter, maple, sugar and salt to simmer, cool 5 min, whisk in eggs and vanilla, then pecans. Pour on base, top with maple coated whole pecans, bake 25 min.

ABBREVIATED RECIPE:

Preheat the oven to 180°C/350°F (160°C fan-forced).

Grease a 20cm/8&quot; square pan lightly with butter then line with paper, with overhang to lift out later. (Note 2 for scaling up)

Make base - Melt the butter in a microwave proof bowl. Mix in the sugar and salt, then the flour. Press evenly into the base of the pan (I use my hands first, then finish with a spatula to make it fairly even, no need to be meticulous).

Bake and cool - Bake for 20 minutes, then cool for 15 minutes before filling (keeps the base crisper but you can skip this).

Toast pecans - Spread the pecans for the filling on a tray and bake in the oven for 10 minutes (I put them in with the base). Remove, then when cool enough to handle, roughly chop.

Maple filling - Melt the butter in a small saucepan over medium heat. Mix in the sugar, maple syrup and salt. Once it comes to a proper simmer, remove from the stove and cool for 5 minutes. Whisk the eggs and vanilla in, then stir the chopped pecans in. (You can set aside until ready to use).

Decorating pecans - Toss the pecans with the maple syrup.

Fill and bake - Pour the pecan filling onto the base and spread out evenly. Top with the Decorating Pecans. Bake 25 minutes.

Cool - Remove and cool fully to room temperature to let it set (~ 2 hrs, fridge will expedite). Then cut into 16 squares (or 9...) and eat with your hands!

FULL RECIPE:

These were so good!  They turned out perfectly. Definitely use maple syrup, if you can.

Delicious and so easy!!  The crust is a winner!

These are absolutely INCREDIBLE! My husband and I are obsessed. Pecan pie is a big win in our house and these hit that spot without having to worry about a pie crust. Also the base kinda tastes skor like to me which is also a win. Will have to stop myself from making this every week!

Loved this pecan slice, made with GF plain flour &amp; worked perfectly, definitely on repeat

🙌 Nagi your love for Dozer and determination has got him through.  Well done.  I made this slice and we all enjoyed it so much.  Yet again Nagi 10/10

Just tasted my first pie bar after making this and it’s yummy. I was worried I got the base wrong as the mix appeared more dry than Nagi’s, but it turned out fine. I baked the base at 160C fan forced but it was still quite blonde, so baked it for another 10mins. Still not as golden as Nagi’s. Baked the filling at 180C for the 25mins and the timing was perfect. My oven must run a little cooler than Nagi’s. My partner prefers these without the sprinkling of salt flakes at the end, where as I prefer it with the salt. Will make this again for sure.

Top 8 pecan bars recipes from across the web

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Top Tags

Vegan Pecan Bars

Festive Maple Pecan Bars Recipe

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Pecan Caramel Turtle Candy Bars

Best Ever Pecan Pie Bars Recipe (Cr...

Maple Pecan Pie Bars

Top 8 pecan bars recipes from across the web

The most viewed pecan bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Pecan Bars

Festive Maple Pecan Bars Recipe

Pecan Pie Bars

Pecan Pie Bars

Chocolate Bourbon Pecan Bars

Pecan Caramel Turtle Candy Bars

Best Ever Pecan Pie Bars Recipe (Cr...

Maple Pecan Pie Bars

The most viewed pecan bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine