Thanksgiving Pecan Pie Bars
Deliciously sweet and nutty bars that capture the essence of traditional pecan pie, perfect for sharing during the holiday season.
Ingrédients
For the Crust
- 1 cup all-purpose flour Can substitute with gluten-free flour.
- 1/2 cup unsalted butter, melted Coconut oil or vegan butter can be used for dairy-free.
- 1/4 cup brown sugar
- 1/4 teaspoon salt
For the Filling
- 2 cups pecans, chopped Chop pecans for even distribution.
- 1 cup corn syrup Maple syrup can be substituted.
- 3/4 cup granulated sugar Consider a sugar substitute for lower sweetness.
- 3 large eggs Flax eggs or applesauce can be used for a vegan option.
- 1 teaspoon vanilla extract
Instructions
Preparation
- Begin by gathering all your ingredients and ensuring your butter is melted and pecans are chopped.
Crust
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- In a mixing bowl, combine the flour, melted butter, brown sugar, and salt. Mix until crumbly.
- Press the mixture evenly into the bottom of the prepared baking dish.
- Bake the crust for 10 minutes. Allow it to cool slightly.
Filling
- In a separate bowl, mix together the corn syrup, granulated sugar, eggs, and vanilla extract until smooth.
- Stir in the chopped pecans until well distributed.
- Pour the pecan mixture over the slightly cooled crust, spreading it evenly.
Baking
- Bake the assembled dish for an additional 25-30 minutes until the filling is set but still has a little jiggle in the center.
- Allow the bars to cool completely in the baking dish before slicing.
Serving
- Serve these Thanksgiving Pecan Pie Bars at room temperature or slightly warm, optionally with whipped cream or ice cream.
Notes
Store in an airtight container at room temperature for up to 3 days or refrigerate for a week. They can also be frozen for up to 3 months.