Print

Gooey Pecan Pie Bars Recipe – Easy Dessert with Flaky Crust

Gooey Pecan Pie Bars - featured image
Print Recipe

These Gooey Pecan Pie Bars feature a crisp, buttery crust and a rich, gooey pecan topping for a classic holiday flavor with less fuss than traditional pie. Perfect for gatherings, gifting, or a cozy treat at home.

Ingredients

Scale
  • 1 cup unsalted butter, cold and cubed
  • 2 cups all-purpose flour (or almond flour for gluten-free)
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 3 large eggs, room temperature
  • 1 cup brown sugar, packed
  • 1 cup light corn syrup (or honey or maple syrup)
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 2 cups pecan halves, roughly chopped
  • Optional: 1/4 cup heavy cream
  • Optional: 1 teaspoon bourbon or rum

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving a 2-inch overhang on each side.
  2. In a large bowl, combine flour, powdered sugar, and salt. Add cold, cubed butter and cut in using a pastry cutter or two forks until mixture resembles coarse crumbs.
  3. Press crumb mixture evenly into the bottom of the prepared pan. Bake for 18-20 minutes, until lightly golden at the edges. If crust puffs up, gently press down with a spatula while warm.
  4. While crust bakes, whisk together eggs, brown sugar, corn syrup, melted butter, vanilla, salt, and, if using, heavy cream and bourbon. Whisk until smooth and slightly foamy.
  5. Stir in chopped pecans. (Toast pecans in a dry skillet for 3-4 minutes before adding for extra flavor, if desired.)
  6. Pour filling evenly over the hot crust. Spread gently with a spatula.
  7. Bake at 350°F (175°C) for 30-35 minutes, until edges are set and center jiggles slightly.
  8. Cool completely in the pan on a wire rack for at least 1 hour.
  9. Lift bars out using parchment overhang. Slice into squares or bars with a sharp knife, wiping knife between cuts for clean edges.

Notes

For a gluten-free version, use almond flour in the crust. Toasting pecans before adding to the filling enhances flavor. Pour filling over a hot crust to prevent sogginess. Slice with a hot knife for clean edges. Bars can be made ahead, stored at room temperature for 3 days, refrigerated for up to a week, or frozen for up to 2 months.

Nutrition

Keywords: pecan pie bars, gooey dessert, holiday baking, easy dessert, flaky crust, potluck, Thanksgiving, Christmas, nut bars, southern dessert

Find it online: https://yumyep.com/gooey-pecan-pie-bars-recipe-easy-dessert-with-flaky-crust/