pecan pie bars

Pecan Pie Cheesecake Recipe - Gooey caramel Pecan Pie meets tangy classic Cheesecake in this fabulous holiday dessert mashup!

Pecan Pie Cheesecake (Bars or Cake!)

graham crackers

pecan halves

brown sugar

butter

full-fat cream cheese (softened)

sour cream

sugar

eggs

all-purpose flour

vanilla extract

salt

pecan halves (chopped)

heavy cream

cinnamon

Preheat the oven to 350 degrees F. Set out a 9X13 inch baking dish. Spray the dish with nonstick cooking spray.

For the Crust: Set out a large food processor. Place the graham crackers, pecans, and brown sugar in the bowl. Pulse into fine crumbs. Then pour in the melted butter and pulse again until well combined.

Pour the crumbs into the baking dish. Press the crumbs down into a tight even layer. Bake the crust for 10 minutes.

For the Cheesecake: Clean the food processor bowl. Place the cream cheese, sour cream, sugar, eggs, flour, vanilla, and salt in the bowl. Process until very smooth.

Pour the cheesecake batter over the crust. Tap the dish gently on the counter to remove air bubbles. Then bake for 30-40 minutes, until a toothpick inserted into the center comes out clean.

For the Pecan Pie Topping: Once the cheesecake is out of the oven, set a small sauce pot over medium heat. Add the chopped pecans, brown sugar, cream, butter, cinnamon, and salt. Bring to a boil. Stir and simmer for 2-3 minutes. Then remove from heat.

Pour the pecan topping over the cheesecake. Use a spatula to spread it into an even layer. Chill the cheesecake for at least 2 hours to set.

Cut with a serrated knife. For clean sides, wipe the knife with a wet paper towel in between cuts.

https://content.jwplatform.com/videos/GPe7rL3S.mp4

Pecan Pie Cheesecake Recipe (Bars or Cake!) - Gooey caramel Pecan Pie meets tangy classic Cheesecake in this fabulous dessert mashup! Enjoy decadent Pecan Pie Cheesecake as handy bars, or make as a centerpiece-worthy cake for your holiday parties.

Pecan Pie Cheesecake

Pecan Pie Bars are an unfussy, easy way to enjoy Pecan Pie! A thick buttery shortbread crust topped with sweet filling and crunchy pecans. It's basically Pecan Pie you can eat with your hands!

Pecan Pie Bars

butter, room temperature

all purpose flour

corn syrup (light

flour

pecans

Preheat oven to 350°F. Line a 9&#215;13 baking dish with foil and set aside.

In the bowl of your stand mixer fitted with the paddle attachment combine the butter and sugar together on medium speed. Turn the mixer to low and add in the flour until combined. Mixture will be dry. 

Press the mixture evenly into the bottom of the prepared pan. Bake for 18-20 minutes until lightly golden.

While the crust is baking make the filling. In a large bowl whisk together the sugar, corn syrup, eggs, and vanilla until smooth. Add in the flour and salt and whisk again until combined. Stir in the pecans.

As soon as the crust is done, pour the pecan mixture on top of the hot crust. Bake for 30-35 minutes or until the center is set.

Cool completely before slicing into bars, or refrigerate airtight until ready to serve.

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. 

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 salted maple pecan pie bars are incredibly addicting. With perfect salty-sweet flavor and a chewy pie-crust base. Awesome dessert!

Salted Maple Pecan Pie Bars

flour (plus a few more tablespoons if necessary)

corn syrup

vanilla

Preheat the oven to 375 degrees. In a large mixing bowl, cream the butter and 1 cup brown sugar. Add the flour and beat until coarse crumbs form. If the mixture is too soft, add a little more flour. It should be crumbly but stick together when pressed.

Press the crust into a 9&#215;13 baking dish. Bake for 12-15 minutes or until top appears dry and slightly puffed. I like to underbake mine so the crust stays softer, but if you like more of a shortbread-type crust, bake a few minutes longer.

For the filling, whisk the eggs, corn syrup, brown sugar, maple syrup, and vanilla. Stir in the pecans and pour the mixture over the crust. The filling should not be more than just a light layer of sauce over the crust. Arrange any stray pecans and return to the oven for 15-20 minutes. Remove from oven when the filling appears mostly set. Sprinkle with coarse sea salt.

Cool completely and refrigerate overnight. Cut into 24 pieces and serve slightly chilled.

Yes! This dessert has everything I love about sweet treats, as you have so elegantly described! Sweet, chewy, crunchy, flaky...absolutely delicious!

These are perfect for the fall and they look, like what I like to call, "stupid good".

We transformed your favorite, rich and gooey Thanksgiving pie into an easy, shareable bar! These pecan pie bars deliver big on the traditional nutty, caramel flavor and the recipe yields 36 servings. So you can forget baking two pies, this recipe will feed your whole crowd! All it takes to get these bars baking is your 13x9 pan and 15 minutes of prep time. Once they’re cut and cooled, dip them in melted chocolate for a decadent holiday treat everyone will adore.

butter or margarine, softened

Gold Medal™ all-purpose flour

Betty Crocker™ corn syrup

Semisweet chocolate chips, melted, if desired

Heat oven to 350°F. Lightly grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray.

In large bowl, mix granulated sugar, butter and 1 teaspoon vanilla. Stir in flour. Press dough in bottom and 1/2 inch up sides of pan. Bake 15 to 17 minutes or until edges are light brown.

Meanwhile, in medium bowl, beat brown sugar, corn syrup, 1 teaspoon vanilla, the salt and eggs with spoon. Stir in pecans. Pour over crust.

Bake 25 to 30 minutes or until set. Loosen edges from sides of pan while warm. Cool completely, about 1 hour. For bars, cut into 9 rows by 4 rows. Dip 1 end of each bar into melted chocolate; lay flat on waxed paper to dry.

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

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.

Are you fan of pecan pie but dread the hard work? These bars are your answer! Made with a nutty shortbread crust and without corn syrup these taste just as good as the pie! Whether you need a classic pecan pie recipe for Christmas Dinner or Thanksgiving dinner or even if it's not that time of year, these delicious treats are as easy as they as amazing!

Amazing Pecan Pie Bars Recipe

Cup Ground Pecans

Cup Flour

Brown Sugar

Cup Butter

Tbs. Honey

Cups Chopped Pecans

Cup Heavy Cream

Line an 8x8 baking dish with aluminum foil so you can lift the pecan bars out of the pan easier to cut them. Line both the bottom and the sides of the pan.

Lightly spray the foil with non-stick cooking spray.

I like to use my food processor for the buttery shortbread crust. 

Start by pulsing 1/2 to 2/3rds cup of pecans to grind them up.  You'll need 1/3 cup of ground pecans.

Important tip!  

If you find you've got a bit more pecans ground up then 1/3 cup just set the extra aside.  You can just mix them in with the pecan filling part.

Pulse the flour, butter, ground pecans and brown sugar together in your food processor until crumbly and press the crumb mixture into the prepared baking pan.

Set the shortbread pie crust aside while you prepare the pecan pie filling to go on top.

In a medium pot, over medium heat, bring the brown sugar, butter and honey for the filling to a boil. 

Boil for 3 minutes then whisk in the heavy cream and chopped pecans. 

Take some pecan halves and arrange them in a 4x4 square pattern on the top of the filling if you want to add a fancy touch.

Bake your pecan pie bars at 350 for 30 minutes. 

Cool completely on a wire rack before lifting the entire dessert out of the pan and cutting into 16 bars.

Store in an air-tight container at room temperature or in the fridge if you prefer.

These are so delicious, I can’t eat just one. Mmmmmmm!
Try them, you will be hooked!

Everything you love about pecan pie in one simple Pecan Pie Bars recipe! Chewy, caramelly, and nutty. What more could you want?

Pecan Pie Bars Recipe

(3¾oz/105 grams) all-purpose flour

¼ cup (1 ounces 28 grams) cornstarch

(4 ounces 115 grams) butter ((cold and diced))

(10 ounces 284 grams) pecans ((toasted and roughly chopped))

eggs, ((room temperature))

(5floz/142 milliliters) pure maple syrup

(2 ounces 28 grams) butter ((melted))

Preheat the oven to 350°F (180°C) and line an 8-inch (20cm) square baking pan with aluminum foil. Set aside.

In the bowl of a food processor or in a large mixing bowl, whisk together the flour, powdered sugar, cornstarch, and salt.

Add the cold butter and pulse or cut in with a pastry blender until the mixture resembles damp crumbs and starts to clump together

Gather the dough into a ball and then transfer to the prepared baking pan and press the dough evenly into the bottom.

Prick all over with a fork and bake until the crust is dry and pale golden, about 15 minutes.

Remove the crust from the oven and turn the heat up to 400°F (200°C).

Spread the pecans evenly over the warm crust.

To Make the Crust:

In a small mixing bowl, lightly beat the eggs and set them aside.

Cook the maple syrup and sugar in a small saucepan fitted with a candy thermometer over medium heat until the temperature registers 225°F (110°C).

Very gradually drizzle the hot syrup into the eggs, whisking constantly to prevent curdling.

Strain the mixture into a glass measuring cup with a pour spout and then whisk in the butter, vanilla extract, and salt.

Pour the maple syrup mixture evenly over the pecans in the crust and bake for 10 minutes.

After 10 minutes, lower the heat to 350°F (180°C) and bake for another 20-30 minutes, until the edges are set and the filling is bubbling.

Let cool completely in the pan before removing and cutting into 9 squares. Store, loosely covered, at room temperature for up to 3 days.

Make the Filling:

German Chocolate Pecan Pie Bars are a wonderfully delicious combination of chocolate crust, more chocolate, coconut, and pecans. A great crowd pleaser!

German Chocolate Pecan Pie Bars

(330 grams) pecan halves

& 3/4 cups (210 grams) all-purpose flour

confectioners' sugar

(170 grams) cold butter, cubed

(21 grams) unsweetened cocoa powder

(255 grams) semisweet chocolate chips

(150 grams) firmly packed light brown sugar

(177 milliliters) light corn syrup

(56 grams) unsalted butter, melted

coconut

Preheat oven to 350°F.

Arrange pecans in a single layer of a...

Arrange pecans in a single layer of a shallow baking pan. Bake 8-10 minutes or until lightly toasted. Stir halfway through baking.

Line the bottom and sides of a 9"x...

Line the bottom and sides of a 9"x 13"x 2" baking pan with aluminum foil, leaving an overhang on two short sides. Grease foil.

Whisk together the flour, confectioners' sugar, and cocoa....

Whisk together the flour, confectioners' sugar, and cocoa. Add the cold butter, and combine with a pastry blender* until the mixture resembles coarse meal. Press the mixture into the bottom and about 3/4-inch up sides of prepared pan.**

Bake the crust for 15 minutes. Remove from...

Bake the crust for 15 minutes. Remove from oven and immediately sprinkle chocolate chips evenly over crust. Allow to cool on a wire rack at least 30 minutes.

Place the eggs in a large mixing bowl,...

Place the eggs in a large mixing bowl, and beat lightly. Add the brown sugar, corn syrup, and melted butter. Whisk together until smooth. Stir in the coconut and pecans. Pour evenly over the partially baked crust.

Bake 28-34 minutes, or until the edges are...

Bake 28-34 minutes, or until the edges are golden and the filling has set. Cool completely on a wire rack. Then, refrigerate for an hour.

Using foil overhang, lift the bars from the...

Using foil overhang, lift the bars from the pan and place on a cutting board. Use a sharp knife to cut into bars.

Rich, buttery, decadent pecan pie made vegan, gluten-free, and in bar form! All the classic flavors without the corn syrup. Simple methods and just 9 ingredients required!

Pecan Pie Bars (Vegan + GF)

tapioca starch

tsp sea salt

vegan butter ((we used Miyoko’s))

brown sugar ((see notes for substitutions))

tsp vanilla extract

Tbsp plain unsweetened dairy-free milk ((we used almond milk))

Tbsp tapioca starch

pecans,

Preheat the oven to 350 F (176 C) and line an 8 x 8-inch baking dish with parchment paper.

CRUST: In a medium mixing bowl, combine almond flour, tapioca starch, and salt. Whisk to combine and break up any clumps. Add cold vegan butter to the flours, and use clean hands, a pastry cutter, or a fork to cut the butter and mix it with the flours until the mixture looks like wet sand. It should hold together when squeezed, and there should be no clumps of butter larger than a pea. Add the maple syrup (starting with the lesser amount) and stir well until the dough comes together.

Transfer mixture to the parchment-lined baking dish and spread evenly to distribute. If you are struggling to get it even, place parchment paper on top and use a flat-bottomed object, like a drinking glass, to press down firmly until it’s evenly distributed and well packed. Place crust into the oven and bake for 10-15 minutes until it looks pale and dry in the center and the edges just start to look golden.

FILLING: While the crust bakes, make the filling. To a medium mixing bowl, add melted butter, maple syrup, brown sugar, vanilla, dairy-free milk, and tapioca starch. Whisk to thoroughly combine, making sure to break up any clumps of tapioca starch. Add in the chopped pecans and give it a stir to evenly distribute. Remove the crust from the oven and let it cool for 5-10 minutes.

After the crust has cooled, add the filling to the crust, spreading it evenly and making sure the pecans are distributed throughout. Bake for 35-40 minutes. The edges should be bubbly and the filling slightly darkened in color. The middle should still be slightly wiggly when it’s done, so don’t worry! It firms up quite a bit when it cools.

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Top 22 pecan pie bars recipes from across the web

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Top Tags

Pecan Pie Cheesecake (Bars or Cake!...

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The most viewed pecan pie bars recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine