Pecan Pie Bars
Pecan Pie - in bar form! Gooey, salty sweet, seasonal, and nutty, these are the perfect way to welcome in Fall!
Prep Time15 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr 45 minutes mins
Servings: 9
Author: Vicki | Passionate Baker
for the base:
- 170 grams salted butter
- 255 grams plain flour
- 60 grams light brown sugar
for the filling:
- 95 grams light brown sugar
- 40 grams plain flour
- 1 teaspoon salt
- 330 grams honey or golden syrup
- 3 eggs
- 1.5 teaspoons vanilla extract
- 100 grams pecans, coarsely chopped
for the base:
Preheat the oven to 180C. Grease & line a 9 x 9-inch brownie tin with baking parchment; set aside.
Place the butter in a saucepan over a medium/high heat & leave to brown. Swirl occasionally. After about 5 minutes, the foam will subside & you'll start to see a light brown colour. It should smell nutty and luscious. Remove from the heat, pour into a different bowl, and cool to room temperature. Alternatively, pop it into the fridge for a brief stint.
In a large bowl, combine the flour and brown sugar. Using a spatula, add in the brown butter & mix until a ball of dough forms. Using your fingers or an offset spatula, neatly press the dough into the prepared tin. Bake in the pre-heated oven for 15-18 minutes, or until lightly golden.
for the filling:
While the base cooks, make the filling. In a large bowl, whisk together the sugar, flour, and salt. Add in the honey/golden syrup, the eggs, & the vanilla extract, and whisk together until thoroughly combined. Using a spatula, stir in the pecans - ensuring they get totally coated with the mixture.
Pour the filling evenly over the hot par-baked base as soon as it comes out of the oven & bake in the pre-heated oven for 25ish-minutes, or until the filling is jiggly in the centre but set.
Leave to cool completely in the tin before using a sharp knife to slice into 9 large, or 16 small, squares.
I always use homemade vanilla extract, and I really do think it adds a little extra flavour!
These bars keep wonderfully wrapped in the fridge for 4-days, or baked & in the freezer for up to 3-months.
We like to enjoy our with a little dollop of whipped cream, and I highly encourage you to do the same!