Soft Boil Stories

Tag: Thanksgiving bar

  • Pecan Pie Bars: All the Pie. None of the Slice Drama.

    Pecan Pie Bars: All the Pie. None of the Slice Drama.

    Pecan pie is amazing. Pecan pie bars are amazing AND easy.

    Buttery shortbread crust. Gooey, nutty pecan topping. No pie crust to roll. No edges to crimp. 45 minutes. All the flavor. None of the fuss.

    Ingredients

    Makes 16 bars.

    For the Crust:

    • 1½ cups all-purpose flour
    • ½ cup powdered sugar
    • ¾ cup cold unsalted butter, cubed
    • ¼ tsp salt

    For the Pecan Topping:

    • ¾ cup brown sugar
    • ½ cup light corn syrup
    • 2 large eggs
    • 2 tbsp unsalted butter, melted
    • 1 tsp vanilla extract
    • ¼ tsp salt
    • 2 cups pecan halves or chopped pecans

    Step-by-Step Instructions

    Step 1: Preheat and Prep Crust

    1. Preheat oven to 350°F (175°C). Line an 8×8 or 9×9 baking pan with parchment.
    2. Mix flour, powdered sugar, and salt. Cut in cold butter until mixture looks like coarse meal.
    3. Press firmly into the bottom of the pan. Bake 18-20 minutes until lightly golden.

    Step 2: Make the Topping

    1. Whisk brown sugar, corn syrup, eggs, melted butter, vanilla, and salt until smooth.
    2. Stir in pecans.

    Step 3: Assemble and Bake

    1. Pour pecan mixture over warm crust. Spread evenly.
    2. Bake 20-25 minutes until topping is set and bubbly.

    Step 4: Cool and Cut

    1. Cool completely in pan (about 1 hour).
    2. Lift out using parchment. Cut into 16 bars.

    Step 5: Serve

    1. Serve at room temperature. Great with coffee or vanilla ice cream.

    Summary

    Prep Time: 15 minutes | Cook Time: 40-45 minutes | Total Time: 1 hour (+ cooling)

    Yield: 16 bars

    Difficulty: Easy

    Storage Notes

    Room Temp:

    Store in an airtight container for up to 1 week.

    Freezer Friendly:

    Freeze for 3 months. Thaw at room temperature.

    Pro Tip:

    Parchment overhang = easy removal. Don’t skip it.