These pecan pie bars are part of my cookie bar recipes collection. These are a quick way to get a pecan pie fix without making a big huge pie. I will be the first one to admit these are NOT one of those traditional Italian cookie recipes. But I married an Irish boy whose favorite dessert is pecan pie. So sometimes my love wins out for him inspite of the fact that Italian desserts are in my wheel house.
These pecan pie bars are a great fix to bring for potlucks, dinners, and get togethers - when you want that pecan pie flavor but don't want to big a big ole pie. A pie can only serve 8 people. And these bars can serve 16. If you want to double - I'd suggest two separate 9x9 pans - don't go for the 11x13 or an oblong pan. (I figured that one out the hard way!)
Cookie bar recipes are the best to take on the go. They make a nice presentation. You only need to bring the pan. You don't have to bring forks and plates a long. Just some napkins.
There's a few questions I answered at the end of the recipe. But really this is a pretty simple fix. The only ingredient thay may surprise you is lemon zest, but that's optional. You can add a hit of bourbon. Or glaze the crust with fancy stripes from melted chocolate. But those are optional things. This recipe is basic.
Thanks for stopping by - and if you were looking for true Italian cookie recipes - those are below in my photo gallery. Just hover over the picture then click and you should be at the recipe.
Happy baking -
* 1 cup of flour
* 1/4 cup of sugar
* 1/2 cup of butter (room temp)
* 3 eggs
* 1/3 cup butter, melted, then cooled
* 1 cup brown sugar
* 1/2 cup corn syrup
* 1 teaspoon vanilla
* grated zest of 1 medium lemon (optional)
* 1 cup pecan halves chopped
* Preheat the oven to 375 degrees
* Combine the flour sugar and the 1/2 cup of butter in a medium bowl until it's crumbly, but totally combined.
* Press that dough evenly into a an UNgreased 9-inch square pan. Now this is wierd - I leave the bottom UNgreased, but I spray the sides so the gooey corn-syrupy-butter-sugar mixture doesn't stick.
* Bake the bottom layer about 12-14 minutes or just until firm BUT NOT BROWNED
* When it's done you can think about if you want chocolate added. If you do - put semi-sweet or bittersweet chocolate over the crust while it's hot and smooth it out
* Whisk the eggs, melted butter, brown sugar, corn syrup, vanilla, and lemon zest(if you want zest) until throgoughly combined.
* Stir in the chopped pecans.
* Pour this over the crust.
* Bake another 15-20 minutes or just until the topping is set. I go for it to be a bit browned on the top and this means I'm usually baking at LEAST 20 minutes. I want to to NOT dance and jiggle too much. But don't go for totally solid or you will be mad. While this cools on the rack it will still be super hot and continue to cook even though you have it out of the oven.
* Cool on a rack
* Cut into bars.
* Because of the two bakings (the crust and the bars) I'd plan on about for prep and cleanup.
I add it in pie - but because these are pecan pie bars you are trying to get a denser texture that will cut into smaller bites than a pie - I've not found a way to get that. NOW if you do end up having a success with adding bourbon to this recipe, could you let me know on Facebook? I'd love to add it myself.
It's not a science thing. I just add morsels to the hot crust and let them melt. Then I take a baby spatula and spread the melted morsels. Just eyeball it.
I've made it with the zest and without. I kinda like it. BUT I do get comments like, "This tastes a little like fruit." Or, "What fruit flavoring did you use."
Back to the pecan pie bars recipes.
