Pecan Pie Bars

Sep 24 2012

by Grace Mannon

Southern Recipe Posted by Grace Mannon.

Pecan pie is definitely considered a Southern specialty, and it’s one of my favorite pies. All that sticky, sweet goo combined with a buttery crust and some toasted pecans makes for a wonderful eating experience.

My trouble lies with that buttery crust–it’s such a hassle to make! These bars deliver the same gooey, chewy, crunchy satisfaction without the hindrance of a pastry crust. One other important difference is that the majority of the sweetness in these bars comes from honey rather than corn syrup.

If you don’t have the time, energy, or patience to make a pastry crust, try these bars instead–the shortbread base is a breeze, especially with a food processor. To cut down your prep work even more, use a tube of crescent rolls as the base–it’s delicious!

Pecan Pie Bars
Makes 15 bars

2 cups all-purpose flour
2/3 cup powdered sugar
1 cup butter, room temperature

2/3 cup butter
1/2 cup brown sugar, packed
1/2 cup honey
3 tablespoons heavy cream
2-1/2 cups pecans, coarsely chopped
3/4 cup pecans, finely chopped

Preheat your oven to 350 degrees F. Spray or grease a 9 x 13-inch baking pan and set it aside.
In the bowl of a food processor, combine the crust ingredients until the mixture is crumbly. You can also do this with a pastry cutter or two knives.
Press the mixture evenly into the prepared pan and bake in a preheated oven for about 12 to 15 minutes, or until it is very lightly browned around the edges.
Meanwhile, prepare the filling. In a medium-size pot, melt the 2/3 cup of butter.
Add the brown sugar, honey, cream, and pecans and mix well. Place it back over very low heat until the base is baked.
When the base is done, pour the filling on top and spread it out evenly.
Return the pan to the oven and bake for 20 to 25 minutes. Since there are no eggs in the filling, it will continue to be very loose, even after the baking time is up. Don’t worry–it will set up as it cools, but if you bake it too long, it can easily burn and become inedible!

Enjoy this southern recipe in this collection of our southern cuisine – let’s gather the best southern food ideas for The Southern Coterie cookbook.


Grace Mannon View More Blog Posts from this Author

You've heard it before--American by birth, Southern by the grace of God. Prepare to laugh at me and with me as I make a mess in my kitchen.

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