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These Pecan Pie Bars have a nice shortbready crust with a creamy pecan filling on top. They’re the perfect indulgent Christmas treat. THM S
The goo factor
The original pecan pie bars from my childhood that I was trying to replicate are ooey gooey like pecan pie and probably contain lots of corn syrup. Unfortunately no sugar = no real caramelization, so you have to try to get goo in other ways. Even if the texture isn’t going to be a dead ringer for the original, the flavors are there, and these Pecan Pie Bars are absolutely delicious.
These Pecan Pie Bars definitely need to firm up in the fridge before you can eat them. They’re quite runny when warm, and they taste much better cold anyway.
I cut this recipe into 16 squares (4×4) because they’re quite rich. Cutting into 9 squares (3×3) = very large pieces! If the pieces are small, you can have one and a half, right?
You could probably make a double batch of this recipe in a 9” x 13” pan. You may need to bake them a little longer, but check early and frequently to make sure you don’t overbake them.
These Pecan Pie Bars are amazing on their own, but there is one thing that takes them completely over the top: maple ice cream. You can use this maple ice cream recipe and chunk up these bars into it in place of the cookie crumbs the recipe calls for. *swoon*
You can also pair these Pecan Pie Bars with a simple scoop of sugar free vanilla ice cream.
As always, check out the Notes section of the recipe for helpful info and answers to frequently asked questions!
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New and improved
This recipe is a remake of the Pecan Pie Bars recipe on page 330 of Necessary Food, my first cookbook. In this update I added more sweetener to try to appease everyone’s taste buds (and I personally make things sweeter now than I used to) and tried to up the goo factor. The new recipe is made for an 8″ x 8″ pan while the old recipe was for a 9″ x 13″ pan.
This recipe was originally published to the website on November 24, 2015. It was updated November 2021.