Ultranutty Pecan Bars
Pecan bars with a shortbread-style crust and absolutely loaded with nuts!
I was less than two weeks removed from eating the last piece of pecan pie from Thanksgiving when I came across this recipe and I wasted no time grabbing my stash of pecans and getting to work. One of the first baking recipes that I made on my own was chocolate chip pecan pie bars – they are very much like pecan pie (with chocolate chips) in bar form. They are, incidentally, utterly fantastic. These ultranutty pecan bars are way heavier on the pecans than on the filling, so if you’re a big fan of pecans but not so much the super-sweet pie filling, these will be right up your alley.
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These bars could not possibly be any easier to make. The crust is mixed by hand, pressed into the pan and doesn’t need to be par-baked – score! A quick whisk of the filling ingredient, folding in the pecans and… boom, done. There’s just enough of a filling to give you the characteristic taste of pecan pie without being overpowering or too sweet. These bars are ALL about the pecans!
And let’s not forget about the fleur de sel that’s sprinkled on the bars immediately after they come out of the oven. Each bite has a little salty crunch that’s a perfect sidekick to the pecans.
Pecan lovers, this one is for you!
One year ago: Chocolate Crinkle Cookies
Two years ago: Classic Thumbprint Cookies
Six years ago: Date Nut Spice Bread
Ultranutty Pecan Bars
Ingredients
For the Crust:
- 1¾ cups (218.75 g) all-purpose flour
- 6 tablespoons granulated sugar
- ½ teaspoon (0.5 teaspoon) salt
- ½ cup (113.5 g) unsalted butter, melted
For the Topping:
- ¾ cup (165 g) light brown sugar
- ½ cup (170.5 ml) light corn syrup
- 7 tablespoons unsalted butter, melted and still hot
- 1 teaspoon vanilla extract
- ½ teaspoon (0.5 teaspoon) salt
- 4 cups (396 g) pecan halves, toasted, (1 pound)
- ½ teaspoon (0.5 teaspoon) flake sea salt, optional
Instructions
- Adjust oven rack to lowest position and preheat to 350 degrees F. Spray a 9x13-inch pan with non-stick cooking spray and line with parchment paper.
- Make the Crust: In a medium bowl, whisk together the flour, sugar, and salt. Add the melted butter and stir with a wooden spoon until a dough begins to form. Using your hands, continue to combine until no dry flour remains and a small portion of dough holds together when squeezed in the palm of your hand. Evenly scatter tablespoon-size pieces of dough over the surface of the pan. Using your fingertips, press and smooth dough into even layer in the bottom of the pan; set aside.
- Make the Topping: In a medium bowl, whisk together the brown sugar, corn syrup, melted butter, vanilla, and salt until smooth and completely incorporated. Fold the pecans into the sugar mixture until the nuts are evenly coated.
- Pour the pecan topping over the crust and, using a rubber spatula, spread the topping over the crust, working it to the edges and into corners (there will be bare patches). Bake until the topping is evenly distributed and rapidly bubbling across entire surface, 23 to 25 minutes.
- Transfer the pan to a wire rack and lightly sprinkle with flake sea salt, if using. Let bars cool completely in the pan, about 1½ hours. Cut into 24 bars and serve. The bars can be stored at room temperature in an airtight container for up to 5 days.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
I make these all the time. Sometimes I cook them a little bit longer to make them very hard and crunchy. Sometimes I add chocolate chips to the top when it comes out of the oven and spread the chips when they melt. Sometimes I add white pepper, black pepper, and cayenne to the mixture before baking to make them spicy. Sometimes I add almonds and sometimes I put peanuts top of the crust before I add the pecan mixture.Any which way I bake them, they are perfect!
I make these all the time. Sometimes I cook them a little bit longer to make them very hard and crunchy. Sometimes I add chocolate chips to the top when it comes out of the oven and spread the chips when they melt. Sometimes I add white pepper, black pepper, and cayenne to the mixture before baking to make them spicy. Any which way I bake them, they are perfect!
I made these with a halved version and topped with heath chips and flaked sea salt.
They were absolutely DEVINE.. and hit the spot. I don’t eat a lot of sweets but its the holiday season and pecans are healthy.
Today, I am going to replicate the recipe but with a full batch… because its the only Christmas treat I’m indulging in this year… and it is an exceptional choice… I also used rice syrup instead of corn syrup… and sprinkled the heath chips and then flaked sea salt after baking.. That’s what I’m doing again, just to have a little somethin’ somethin’ sweet over the week of Christmas… so glad to have watched an episode of America’s Test Kitchen to happen upon this recipe last week.
N-U-MMMMMM!!!!!!
This is a great recipe. I’ve made it for my family many times and it’s always a popular treat.
Very easy to make. If you are looking for the gooeyness of pecan pie, this is not it. It’s all pecans and very good.
Has anyone had luck making these in a ceramic or glass pan? The ATK recipe specifies a metal pan.
This is the recipe from America’s Test Kitchen. Thanks for pulling it out from behind the paywall. They are always a hit.