Alright, flavor adventurers, buckle up because I’m about to drop a truth bomb: my Pecan Pie Bars are about to become your new obsession! I first tasted a version of these at a little bakery in Miami, but it was…lacking. So I knew I could take that concept and inject it with some serious Cuba Queen flavor.
After countless batches (and happy taste testers!), I finally nailed the recipe. The shortbread crust is perfectly buttery and crumbly, the pecan filling is outrageously gooey and rich. These Pecan Pie Bars are the perfect balance of textures and flavors. Get ready to make some magic!
INGREDIENTS You Need for This:
- 1 cup (2 sticks) unsalted butter, softened: Don’t even think about using margarine! Real butter is the foundation of the perfect shortbread crust and adds that essential richness.
- ½ cup granulated sugar: We need a touch of sweetness for the crust to balance the rich pecan filling.
- 2 ¼ cups all-purpose flour: The backbone of our shortbread. Make sure to measure it accurately for the best texture.
- ¼ teaspoon salt: Don’t skip this! Salt balances the sweetness and enhances all the other flavors in the Pecan Pie Bars.
- 1 cup (2 sticks) unsalted butter: The base for our ridiculously decadent pecan filling! Again, real butter is non-negotiable.
- 1 cup packed light brown sugar: Brown sugar adds a caramel-like depth that white sugar just can’t match.
- ½ cup honey: This is my Cuba Queen secret ingredient. Honey keeps the filling perfectly gooey and adds a subtle floral note to these Pecan bars.
- ¼ cup heavy cream: Because why not make it extra luscious?
- 1 teaspoon vanilla extract: Pure vanilla extract is a MUST. It adds a warm, comforting aroma and rounds out the flavors.
- ¼ teaspoon salt: Again, that pinch of salt is essential!
- 3 cups pecan halves: Use good-quality pecans for the best flavor and texture. I like to buy mine from a local farmer’s market when possible.
This Pecan Pie Bars ingredient list is SHORT but mighty! Trust me, each ingredient plays a crucial role in creating a flavor explosion. You’ll find the best pecans for this Pecan pie squares recipe at your local farmer’s market.
STEP-BY-STEP INSTRUCTIONS:
- Preheat your oven to 350°F (175°C). While it’s heating up, grease and flour a 9×13 inch baking pan. This ensures your Pecan Pie Bars with shortbread crust release easily.
- Make the shortbread crust: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Don’t overmix, just until it’s nicely combined.
- Gradually add the flour and salt to the butter mixture. Mix until just combined. The dough will seem crumbly, but that’s okay!
- Press the dough evenly into the prepared baking pan. Use your fingers or the bottom of a measuring cup to create a firm, even layer.
- Bake the crust for 15-20 minutes, or until lightly golden brown. Don’t let it get too dark! You want a sturdy base for your Pecan Pie Bars.
- While the crust is baking, prepare the pecan filling: In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar, honey, cream, vanilla extract, and salt.
- Bring the mixture to a simmer, stirring constantly until the sugar is dissolved and the sauce is smooth. This usually takes about 3-5 minutes. This step is important for the amazing pecan filling these Pecan pie bars are going to have.
- Remove the saucepan from the heat and stir in the pecan halves. Make sure the pecans are evenly coated in the gooey mixture.
- Pour the pecan filling over the pre-baked shortbread crust. Spread it evenly so every bite is loaded with pecan goodness.
- Bake for 25-30 minutes, or until the filling is set and golden brown. The center should be slightly firm to the touch.
- Let the bars cool completely in the pan before cutting into squares. This is crucial for clean cuts and prevents the Pecan Pie Bars from falling apart. This is the hardest part, but the wait is worth it!
Pro tip for Easy pecan pie bars recipe perfection: let them cool completely! I know it’s tempting to dig in right away, but trust me, patience is key.
While your Pecan Pie Bars are working their magic, grab your camera – this is Instagram gold! Here’s where most people mess up their Homemade pecan pie bars – they rush the cooling process. Don’t do it!
PRESENTATION:
Presentation is everything, flavor adventurers! These Pecan Pie Bars deserve a grand entrance. Cut them into squares (or triangles for a fancy touch) and arrange them artfully on a platter.
A dusting of powdered sugar adds a touch of elegance, or you can drizzle them with melted chocolate for an extra layer of decadence. Seriously, people absolutely lose their minds when I serve this Pecan Pie Bars at holiday parties.
These Pecan Pie Bars absolutely SLAY at dinner parties! Serve them with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate dessert experience. For more bold flavor adventures, check out my Apple Crisp with Decadent Brown Sugar Pecan recipe.
FAQs:
- Can I use a different type of nut? Absolutely! Walnuts, almonds, or even a mix of nuts would work well in these Pecan Pie Bars.
- Can I make these ahead of time? Yes! These bars are perfect for making ahead. Store them in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- What if my shortbread crust is too crumbly? Add a tablespoon of cold water at a time until the dough comes together. But be careful not to add too much, or the crust will be tough.
- Can I make these gluten-free? You can try using a gluten-free all-purpose flour blend, but the texture may be slightly different. My Pecan Pie Bars testing experiences show that a 1-1 blend works best.
- How do I know when the filling is done? The filling should be set around the edges and slightly jiggly in the center. It will continue to set as it cools.
- Can I add chocolate chips? Yes! Chocolate chips would be a delicious addition to these Pecan Pie Bars. Stir them into the pecan filling before pouring it over the crust. If your kids love this, they’ll go crazy for my Oreo Brownie Bars.
- What if I don’t have honey? Maple syrup is a good substitute for honey. It will give the filling a slightly different flavor, but it will still be delicious. Community feedback about my Pecan Pie Bars recipe suggests honey adds a special touch!
CONCLUSION:
These Pecan Pie Bars represent everything Cuba Queen stands for: bold flavors, simple ingredients, and recipes that make every day feel like a celebration. These are the Pecan pie squares recipe that will make you the hit of any party!
My Pecan Pie Bars Power Tips:
- Use real butter: This is not the place to skimp!
- Don’t overbake the crust: A slightly underbaked crust is better than a burnt one.
- Let them cool completely: Patience is key for clean cuts and perfect texture.
Some variations of Pecan Pie Bars I’ve created and loved include adding a layer of salted caramel, sprinkling the top with sea salt, or drizzling with dark chocolate. The caramel Pecan bars get the biggest reactions!
Now go forth and create some flavor magic! I know you’re going to nail these Pecan Pie Bars. Get ready for the compliments to roll in! Don’t forget to share your results – tag me in your creations! Check out these Gooey Pecan Pie Bars with a Shortbread Crust. They might give you some inspiration too!
These Pecan Pie Bars are more than just a dessert – they’re a flavor adventure waiting to happen! For more bold flavor adventures, check out my Pecan Pie Cupcakes recipe.
Pecan Pie Bars
These Pecan Pie Bars offer the rich, gooey goodness of pecan pie in an easy-to-eat, portable form. A buttery shortbread crust is topped with a classic pecan filling for a dessert that’s perfect for sharing.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- For the Crust:
- 1 ½ cups all-purpose flour
- ½ cup (1 stick) unsalted butter, cold and cubed
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 4-6 tablespoons ice water
- For the Filling:
- ½ cup (1 stick) unsalted butter, melted
- 1 cup packed light brown sugar
- ¼ cup corn syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups pecan halves
Instructions
- Make the Crust: In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix.
- Press the dough into the bottom of a 9×13 inch baking pan. Prick the crust with a fork.
- Bake the crust in a preheated oven at 350°F (175°C) for 15-20 minutes, or until lightly golden.
- Make the Filling: While the crust is baking, prepare the filling. In a medium bowl, whisk together the melted butter, brown sugar, corn syrup, eggs, vanilla extract, and salt.
- Stir in the pecan halves.
- Pour the filling over the pre-baked crust.
- Bake for 25-30 minutes, or until the filling is set and golden brown.
- Let the bars cool completely in the pan before cutting into squares.
Notes
For an extra touch, drizzle the cooled bars with melted chocolate or sprinkle with sea salt.