Pecan pie bars are another great alternative for a Thanksgiving dessert. I have been on a roll with the non traditional desserts lately, so why not give you guys another one! These bars do have the traditional pecan filling and a buttery shortbread bottom. I topped it off with a bourbon maple glaze that compliments the nutty taste of the bar. Gooey and Yummy in the tummy!
Please also check out my pumpkin dump cake to get another alternative for a thanksgiving dessert!
When ever I think of anything Pecan pie related, I think about the movie when Harry Met Sally. I know most of you went directly to the scene in your head with Meg Ryan and her fake orgasm in the restaurant, but there is another scene with her and Billy Crystal in the Museum. They are talking in funny voices about too much pepper on the paprikash and Pecan Piiiee!!!! Pretty funny and cute. Check out the link above and watch, very heartwarming!
My family knows that I love to think outside of the box and be different with my desserts, so that is why I wanted to try these and see if it was just as good as a traditional pecan pie. Guess what, I think these are so much better. It looks like these bars are going to be a great addition to the pumpkin and apple pies that will be served this year!
How to make the shortbread crust?
I found this recipe in one of my maternal grandmother’s cook books. You start out by combining the flour, butter and sugar in a bowl. You can either use a pastry blender or an electric mixer to get the coarse crumbs that are needed for the crust. You then blend in the chopped pecans.
Press the crust down in a 13×9 cake pan and put in oven for about 20 minutes or until the sides are golden brown (crust will only be partially done). Set aside.
How to make the Pecan pie Bar filling and what makes it so Gooey?
Combine the dark brown sugar, 6 tbsp of flour, and salt in a large bowl. Whisk until mixed well. You then add in the dark caro syrup, eggs, vanilla and mix well. Lastly, fold in the chopped pecans. You then spread it evenly on top of partially baked crust and put in oven for 30 minutes or until the center has set. Cool bars for 30 minutes in fridge and then cut into squares. It makes about 24 of them, depending how big you cut them.
What makes the pecan filling so gooey you ask? (I learned this today too!)
It is the dense combination of the butter, caro syrup, eggs and sugar together create the gooey interior of the filling which compliments the crispiness of the top layer. While baking, the pecans rise to the top, leaving a gooey layer of sugary custard below.
The Bourbon maple glaze, my favorite part!
Even though these bars are already gooey, I just wanted to add some more amazing flavor with every bite.I think this was my favorite part of the recipe. The Bourbon I used is one that was brewed with caramel and coffee beans.It has a smooth and distinct flavor and really went well with the maple syrup and butter in the glaze.
You melt 1/4 cup of butter and 1/2 cup of maple syrup in a sauce pan on medium. Once melted you remove from heat and add the one cup of powdered sugar and 1 tsp of the Bourbon. You then drizzle over the pecan pie bars once they have cooled down. Magnifique!
Pecan Pie bars
- Electric mixer with beaters
- Home Decor
- Measuring cups and spoons
- 9x13 cake pan
Shortbread crust bottom
- 1¾ cup all purpose flour
- ¾ cup butter, softened 1.5 sticks
- ⅓ cup granulated sugar
- ⅓ cup chopped pecans
- ⅔ cup dark brown sugar
- 6 tbsp all purpose flour
- 1 tsp salt
- 1½ cups dark caro syrup
- 2 tsp vanilla extract
- 1½ cup chopped pecans
Bourbon maple glaze
- ¼ cup butter
- ½ maple syrup
- 1 cup confectioner's sugar
- 1 tsp black bourbon
- Preheat oven to 350°.
- In a medium mixing bowl, combine 1¾ cup of flour, butter and granulated sugar. Beat at a medium speed until the mixture looks crumbly. Fold in ⅓ cup of chopped pecans.
- In your 9x13 cake pan press in crust mixture evenly into the bottom of the pan. Bake for 20 minutes or until the edges are light golden brown.
- In a large mixing bowl, combine dark brown sugar, 6 tbsp of flour, and salt. Whisk until mixed.
- Then add in dark caro syrup, eggs, and vanilla and mix well. Finally fold in 1½ cups of chopped pecans.
- Spread evenly over hot shortbread crust. Bake for 30 minutes or until the filling is set and a knife inserted 1 in from edge comes out clean.
Bourbon maple glaze
- In a small pot, melt butter and maple syrup on medium heat. Once that is melted and combined well, remove from heat. You then whisk in confectioner's sugar and the bourbon. Glaze over the bars.
- Store in airtight container in the fridge for 5-7 days.
- Store in a ziplock bag with parchment paper in between layers in the freezer for up to 6 months.
Fun fact of the day!
Beer and vaginas have the same level of acidity. Now I am going to think twice now when I crack open a cold one!
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