Tillie Doyle
Pecan pie bars are a delicious and easy-to-make dessert that is perfect for any fall or winter festivities, such as Thanksgiving. With a simple shortbread bottom and a one-bowl mix and pour topping, these bars are a great option when serving a large group of people. The bars can be cut into finger food-sized squares or sized more generously for a main dessert. The standard pan size for this recipe is 9 x 13 inches, but the number of bars it yields may vary depending on the desired thickness and the size they are cut.
| Characteristics | Values |
|---|---|
| Pan size | 9 x 13 inches |
| Pan type | Baking pan/cake pan/jellyroll pan |
| Pan material | Aluminum, glass, or metal |
| Oven temperature | 350°F for aluminum or metal; 325°F for glass |
| Baking time | 20 minutes for crust; 30-50 minutes for filling |
| Chilling time | Several hours or overnight |
| Number of servings | Varies; can be cut into squares |
| Storage | Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months |
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What You'll Learn
The ideal pan size for pecan bars
Pecan pie bars are a delightful treat, and the ideal pan size to make them in a 9 x 13-inch pan. This size is the most common recommendation across various recipes. The 9 x 13-inch pan provides a good balance between the filling and crust, ensuring that the sweetness of the corn syrup and sugar is just right.
Using a 9 x 13-inch pan, you can expect to bake the pecan pie bars for around 18 to 22 minutes at 350°F (175°C). The baking time may vary slightly depending on your oven and the material of your pan. For a consistent bake, it's important to press the dough evenly into the pan, reaching all edges and corners.
Some recipes suggest using a glass baking dish or a jelly roll pan of a similar size. A glass dish can be helpful if you want to monitor the browning of the base. Additionally, you can use an 8 x 8-inch pan if you're looking to make a smaller batch, as halving the recipe will yield enough batter for this pan size.
The beauty of pecan pie bars is that they are versatile and can be cut into various sizes. You can offer them as finger food-sized squares as part of a larger dessert spread or size them more generously for a main dessert.
Remember, the key to achieving the perfect pecan pie bars is not just the pan size but also the even distribution of the filling and the proper baking time and temperature.
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How to make the crust
To make the crust for your pecan pie bars, you will first need to preheat your oven to 350°F. Next, butter or spray the bottom and sides of a 13-by-9-inch baking pan with baking spray.
Now, it's time to make the dough for the crust. One option is to use a simple shortbread base, which requires no chilling, rolling, or crimping. You can also add a flaky twist to your shortbread crust by browning the butter. Alternatively, you can use a can of refrigerated crescent roll dough, pressing it into the bottom and up the sides of the pan, firmly pressing the perforations to seal.
Once you have prepared your dough, press it carefully into the pan, reaching all the edges and corners. For a flaky crust, you can use a layer of plastic wrap when pressing to keep your fingers clean. If you are using a shortbread crust, you can now bake it for 15 minutes, then lightly press down any large bubbles before adding the filling. If you are using a crescent roll crust, bake it for 8 minutes before adding the filling.
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Preparing the filling
First, gather your ingredients. You will need melted butter, corn syrup, sugar, eggs, vanilla, and salt. Some recipes suggest adding cinnamon, chocolate chips, or vanilla bean paste for extra flavor. It is important to note that the butter should be browned, not simply melted, as this adds a deeper, nutty, and slightly caramelized flavor to the bars. To brown the butter, place it in a saucepan over medium heat and cook until the butter smells nutty and the solids have turned brown. This should take around 6 to 8 minutes.
Next, combine the ingredients. In a large bowl, whisk together the melted butter, corn syrup, sugar, eggs, vanilla, and salt until smooth. It is important to ensure that all the ingredients are fully incorporated and there are no lumps. The filling should have a smooth, glossy appearance.
Once the filling is mixed, it is time to add the pecans. Stir in the chopped pecans, ensuring they are evenly distributed throughout the filling. You can also add a few extra pecan halves on top of the filling for decoration.
Now, your filling is ready to be poured over the baked crust. Spread the filling evenly, ensuring it covers the entire surface.
Finally, return the pan to the oven and bake until the filling is set. This should take around 25 to 35 minutes, depending on your oven. The filling should be puffed and set, with no wiggling or wobbling in the center.
Once baked, allow the pecan pie bars to cool completely before slicing and serving. These bars can be stored in an airtight container in the refrigerator for up to four days or frozen for up to three months.
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Baking the bars
Baking pecan bars is a relatively simple process, but there are a few key steps to follow to ensure they turn out well. Firstly, preheat your oven to 350°F (or 325°F if using a glass baking dish). Grease a 9 x 13-inch baking pan with butter or baking spray, and line it with parchment paper or foil, allowing the excess to extend over the edges of the pan. This will make it easier to lift the bars out of the pan after they have baked and cooled.
Next, prepare the crust by mixing together the dry ingredients, such as flour, sugar, and salt, in a large bowl. Cut in the butter until the mixture resembles coarse crumbs or clumps. You can do this by hand or using a food processor. Once the crust mixture is ready, press it firmly and evenly into the prepared pan. It's important to make sure the crust is evenly distributed and firmly packed to create a sturdy base for the bars.
Pierce the crust all over with a fork and then bake it in the preheated oven for 20 minutes. While the crust is baking, you can prepare the filling. In a large bowl, mix together the melted butter, corn syrup, sugar, eggs, vanilla, and salt until smooth. Stir in the chopped pecans. You can also add additional mix-ins like chocolate chips at this stage if desired.
Once the crust is baked, remove it from the oven and reduce the temperature to 350°F. Pour the filling over the hot crust, making sure to spread it evenly. Return the pan to the oven and bake until the filling is set, which typically takes around 30 to 40 minutes. You'll know it's done when the topping is puffed and set, and a toothpick inserted into the center comes out clean.
Allow the bars to cool completely in the pan before slicing. For easier slicing, you can refrigerate the bars until chilled, and then let them come back to room temperature before serving. To remove the bars from the pan, use the excess parchment or foil to lift them out in one piece. Cut them into your desired size and shape, and enjoy!
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Cutting and serving the bars
When it comes to cutting and serving pecan bars, there are a few key steps to follow to ensure the best results. Firstly, it is important to allow the bars to cool completely before attempting to cut them. This can be done by letting them reach room temperature and then chilling them in the fridge for several hours or even overnight.
Once the bars have cooled, it's time to remove them from the pan. Lining the pan with parchment paper beforehand will make this process much easier, as you can simply lift the entire batch out of the pan and transfer it to a cutting board. If you didn't line your pan, loosen the edges before using the parchment paper or foil to lift the bars out.
When it comes to cutting the bars, a sharp serrated knife held horizontally is the best tool for the job. Start by sawing through the nut layer, then push through to the softer layers below. Cut one entire row of cookies off at a time, then cut each row into individual bars. You can cut the bars into squares or rectangles, aiming for pieces around 2 inches in size.
Finally, it's time to serve the pecan bars. For the best taste, remove the bars from the fridge ahead of time to take the chill off. They are best served at room temperature. Pecan bars will stay fresh for up to three days when stored in an airtight container in the fridge. They can also be frozen for up to three months.
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Frequently asked questions
You can make 16-20 pecan bars in a 9 x 13 pan, depending on how thick you want them to be.
It is best to line the pan with parchment paper or foil, letting it extend over the edges. This way, you can easily lift the bars out of the pan and cut them on a cutting board.
Pecan bars can be stored in an airtight container in the refrigerator for up to four days. They can also be frozen for up to three months and then thawed overnight in the refrigerator.
