Easy & Addictive Honey Pecan Pie Bars: The Best Recipe (No Corn Syrup!)
Prepare yourself for an irresistible treat that will quickly become a favorite: these utterly sublime pecan pie bars! We must issue a **fair warning** before you read any further: they are incredibly addictive. Seriously, try to eat just one and walk away – we dare you!
Imagine a tender, buttery shortbread crust generously topped with a rich, caramel-like, and wonderfully nutty pecan pie layer. The flavor combination is so perfectly balanced and deeply satisfying, it’s truly hard to put into words how delicious these easy honey pecan pie bars taste. They offer all the beloved flavors of a classic pecan pie, but in a much more convenient, handheld bar form.
Why bother with the fuss of a traditional pecan pie this year when you can whip up these delectable pecan squares with minimal effort? Not only are they easier to make and serve, but they also boast a unique shortbread crust that elevates the entire experience. We’re confident you won’t be able to stop at just one, making them a dangerous but delightful addition to any dessert table, especially during the festive holiday season!
These pecan pie bars are an absolute game-changer for anyone who loves the classic holiday dessert but prefers something a little less traditional and a lot more portable. The shortbread crust provides a delightful crumbly texture and a rich butteriness that complements the sweet, nutty filling beautifully. They are perfect for potlucks, family gatherings, or simply enjoying with a cup of coffee on a cozy afternoon. Forget the stress of slicing a delicate pie; these bars are sturdy, easy to cut, and even easier to devour.
What makes these bars truly stand out is not just their incredible flavor and ease, but also a key ingredient choice we’ve made: no corn syrup! Many traditional pecan pie recipes rely heavily on corn syrup for that signature gooey texture. However, we’ve found a way to achieve the same luscious filling using natural honey, offering a more wholesome and equally delicious alternative. If you’re searching for pecan bars without corn syrup, you’ve hit the jackpot with this recipe.
Why Choose Honey Pecan Pie Bars with a Shortbread Crust?
There are countless reasons why these pecan pie bars have become a fan favorite. Firstly, the shortbread crust isn’t just a base; it’s an integral part of the flavor profile. Its rich, buttery, and slightly crumbly texture provides a perfect contrast to the sticky-sweet pecan filling. This distinct crust offers a sophisticated touch that a traditional flour-and-butter pie crust often lacks, making each bite a truly memorable experience.
Secondly, the use of honey instead of corn syrup is a significant benefit. Not only does it align with a preference for more natural sweeteners, but honey also imparts its own unique floral notes and depth of flavor that enhance the pecans beautifully. This creates a filling that is incredibly rich and satisfying without being cloyingly sweet, allowing the true flavor of the pecans to shine through.
Thirdly, the convenience factor cannot be overstated. Baking a full pecan pie can be intimidating for some, with concerns about soggy crusts or over-baked fillings. These bars are much more forgiving and straightforward. Their rectangular shape makes them ideal for slicing into individual portions, perfect for serving a crowd, packing in lunchboxes, or gifting to friends and neighbors during the holidays.
Finally, the “addictive” quality is real! The combination of buttery crust, gooey honey-pecan filling, and the subtle warmth of orange zest creates a symphony of flavors and textures that will have everyone reaching for another piece. They truly embody the spirit of comforting fall and winter desserts.
Tips for Perfect Pecan Pie Bars
- Ensuring Doneness: To confirm your pecan bars are perfectly baked, insert a digital thermometer into the center of the filling. The internal temperature should register 200 degrees F (93 degrees C). The edges of the filling should appear set and firm, with only a slight jiggle in the very center. If it’s too loose, continue baking for a few more minutes.
- Cooling is Crucial: Patience is key! Allow the bars to cool completely in the pan on a wire rack before attempting to slice them. This process can take several hours, or even overnight. A properly cooled bar ensures the filling is fully set and prevents it from oozing out when cut, resulting in clean, beautiful squares.
- Make Ahead Advantage: These bars are an excellent make-ahead dessert. Prepare them the night before you plan to serve, and refrigerate the uncut slab. The next day, you can easily cut the chilled rectangles of goodness into perfect pieces, which often makes for cleaner cuts and less sticky handling.
- Parchment Paper Sling: Don’t skip using a parchment paper sling! This simple step makes removing the entire slab of cooled pecan bars from the pan incredibly easy, preventing any sticking and making the cutting process much simpler.
- Toasting Pecans (Optional but Recommended): While the recipe doesn’t explicitly call for it, lightly toasting your pecans before adding them to the filling can deepen their flavor and enhance their natural nuttiness. Spread them on a baking sheet and toast in a 350°F oven for about 5-7 minutes, watching carefully to prevent burning.
- Finely Grated Orange Zest: The orange zest adds a bright, aromatic counterpoint to the richness of the pecans and honey. Use a microplane grater to get a very fine zest, ensuring its flavor is evenly distributed without any large, fibrous pieces.
Key Ingredients Unveiled
Most of the ingredients required for this amazing pecan bar recipe are standard pantry staples for any avid baker, so there aren’t many surprises. However, it’s worth highlighting a few components that truly make these bars shine:
- Unsalted Butter: Used generously in both the shortbread crust and the pecan filling, high-quality unsalted butter is fundamental for achieving that rich, deep flavor and tender texture. Using unsalted butter allows you to control the salt content precisely.
- Confectioners’ Sugar: This fine sugar is crucial for the shortbread crust, contributing to its delicate, melt-in-your-mouth texture that granulated sugar can’t replicate as effectively.
- Honey: This is our star substitute for corn syrup! Honey provides the essential sweetness and a delightful sticky, gooey texture to the pecan layer, along with a distinct, warm flavor profile that perfectly complements the pecans. It’s a more natural and equally effective sweetener that many prefer. If you’re searching for delicious pecan bars without corn syrup, this is the recipe you’ve been waiting for.
- Heavy Cream: A splash of heavy cream in the filling adds a luxurious richness and helps create that smooth, decadent caramel-like consistency.
- Dark Brown Sugar: While honey provides sweetness, dark brown sugar adds a deeper molasses flavor and contributes to the chewiness and caramel notes of the pecan filling.
- Orange Zest: This might seem like a small detail, but the finely grated orange zest is a secret weapon! It provides a bright, citrusy aroma and a subtle tang that cuts through the richness of the butter and sweetness of the honey, balancing the flavors beautifully and preventing the bars from being overly heavy.
- Pecans: Of course, pecans are the star! Using good quality, fresh pecans is important. Coarsely chopping them ensures you get substantial pieces of nut in every bite, offering that satisfying crunch and characteristic nutty flavor.
How To Make The Best Pecan Pie Bars: A Step-by-Step Guide
This fantastic recipe was shared with us by my wonderful sister-in-law a few years ago, and it immediately became a household favorite. Now, it’s our pleasure to share these sinful treats with you, guiding you through each simple step to create these irresistible bars.
Preparing the Shortbread Crust
First things first, preheat your oven to 350°F (175°C). Then, prepare a 9×13 inch baking pan by either buttering it generously or, for easy removal, lining it with parchment paper to create a sling that overhangs the sides. This parchment sling will be your best friend when it’s time to lift the entire batch of bars out of the pan.
For the crust, combine the confectioners’ sugar, all-purpose flour, and kosher salt in a food processor. Give these dry ingredients a few quick pulses to ensure they are well blended and lump-free. Next, gradually add the 16 tablespoons (2 sticks) of room-temperature unsalted butter, cut into cubes, along with the vanilla extract. Continue pulsing just until the mixture comes together and forms a coarse, crumbly dough. Be careful not to over-process, as this can lead to a tough crust.
Once the dough is ready, press it evenly into the prepared baking pan. You can use your fingers or the bottom of a flat measuring cup to create a compact, uniform layer. Bake this shortbread crust for approximately 25 minutes, or until it turns a beautiful golden brown. After baking, remove the pan from the oven and allow the crust to cool completely on a wire rack while you prepare the luscious pecan layer.
Crafting the Honey Pecan Filling
Now for the star of the show: the rich and gooey pecan filling. In a medium-sized heavy-bottomed saucepan, combine 11 tablespoons of melted unsalted butter, the honey, heavy cream, finely grated orange zest, dark brown sugar, and a pinch of kosher salt. Place the saucepan over medium heat and stir constantly until the sugar is completely dissolved and the mixture is smooth and bubbling gently. This caramel-like base is what gives the bars their incredible depth of flavor.
Once the sugar mixture is dissolved and fragrant, remove the saucepan from the heat and stir in the 4 cups of coarsely chopped pecans. Make sure the pecans are thoroughly coated with the sweet, buttery sauce. Immediately, spread this warm pecan filling evenly over the pre-baked and cooled shortbread crust in the baking pan. Distribute the pecans so that each square will have a good amount of nuts.
Return the pan to the oven and bake for another 25 minutes. The filling should be bubbly and set around the edges, with a slight jiggle in the center. The pecans will be beautifully toasted and fragrant.
Cooling and Serving
After the second bake, it’s crucial to cool the pecan pie bars completely in the pan on a wire rack before attempting to slice them. This step is non-negotiable! The filling needs time to firm up and set properly, otherwise, it will be messy and difficult to cut. Cooling completely can take several hours, or you can even refrigerate them overnight. Once fully cooled and set, use the parchment paper sling to lift the entire slab out of the pan. Place it on a cutting board and slice into uniform serving squares.
The buttery shortbread crust truly sets these pecan bars apart, making them, in our opinion, way better than the traditional pie. As a huge shortbread fan, I might be biased, but the texture and flavor combination is simply divine. If you’ve never experienced pecan bars with a delicate, crumbly shortbread crust, you’ve definitely been missing out on a superior dessert experience!
We promise you, if you adore classic pecan pie, you will absolutely fall in love with these easy and delicious bars. They capture all the comforting flavors of fall and the holiday season, transforming a beloved dessert into a convenient, finger-food format. Be warned: pecan pie transformed into handheld squares is truly dangerous for your willpower, but utterly delightful for your taste buds!
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Pecan Pie Bars: Frequently Asked Questions (FAQ)
The best way to check for doneness is by using a digital thermometer. Insert it into the center of the filling; it should read 200 degrees F (93 degrees C). The edges of the filling should be firm and set, with only a slight, very gentle jiggle remaining in the very center. If the filling still appears very liquid or loose, continue baking for a few more minutes until it’s mostly set.
When stored properly, these delicious pecan pie bars will stay fresh and flavorful for up to 4 days at room temperature. Make sure to keep them in an airtight container or a cookie tin to prevent them from drying out and to maintain their delightful texture.
No, these pecan bars do not necessarily need to be refrigerated. They can be stored at cool room temperature in an airtight container or cookie tin for up to 4 days. However, if you live in a very warm climate or prefer a firmer texture, refrigeration won’t hurt. Just be sure to let them come closer to room temperature before serving for the best flavor and texture.
Absolutely! Pecan bars freeze beautifully, making them an excellent make-ahead dessert. For best results, allow the entire tray of baked bars to cool completely before freezing. You can wrap the whole slab tightly in plastic wrap and then aluminum foil before freezing it uncut. For cut bars, place wax paper or parchment paper between individual squares to prevent sticking, then store them in an airtight, freezer-safe container or freezer bag. They will maintain their quality in the freezer for up to three months. Thaw at room temperature or in the refrigerator before serving.
Other Sweet Recipes You’ll Love
- Zesty Lemon Cheesecake Shortbread Bars
- Classic Old Fashioned Raisin Bars
- Irresistible Chocolate Chip Cookie Bars
- Creamy & Spiced Pumpkin Pie Bars
- Wholesome Homemade Granola Bars
Easy Honey Pecan Pie Bars Recipe (No Corn Syrup!)
Print
Pin
Rate
Dessert
American
35 minutes
50 minutes
1 hour
25 minutes
20
389
kcal
Don’t Sweat The Recipe
Ingredients
-
2/3
cups
confectioners sugar
-
2
cups
all-purpose flour
-
1/2
teaspoon
kosher salt
-
16
tablespoons
unsalted butter
room temperature
-
1
teaspoon
vanilla extract
-
11
tablespoons
melted unsalted butter
-
1/2
cup
honey
-
3
tablespoons
heavy cream
-
1/2
cup
packed dark brown sugar
-
2
teaspoons
orange zest
finely grated
-
pinch
of kosher salt
-
4
cups
pecans
chopped coarsely
Instructions
-
Preheat your oven to 350 degrees F (175 C). Lightly grease a 9×13 inch baking pan or, for easy removal, line it with parchment paper, allowing some overhang on the longer sides to create a “sling.”
-
For the Crust: In a food processor, combine the confectioners’ sugar, all-purpose flour, and 1/2 teaspoon of kosher salt. Pulse a few times to blend. Gradually add the 16 tablespoons of softened unsalted butter (cut into pieces) and vanilla extract, pulsing just until the mixture comes together into a coarse, crumbly dough. Be careful not to over-process, which can make the crust tough.
-
Press the crust mixture evenly into the bottom of the prepared baking pan. You can use your hands or the back of a flat measuring cup to compact it.
-
Bake the crust for 25 minutes, or until it turns a beautiful golden brown around the edges. Remove from the oven and place the pan on a wire rack to cool completely while you prepare the pecan layer.
-
For the Pecan Pie Layer: In a medium-sized, heavy-bottomed saucepan, melt the 11 tablespoons of unsalted butter. Add the honey, heavy cream, orange zest, dark brown sugar, and a pinch of kosher salt. Cook over medium heat, stirring constantly, until the sugar is fully dissolved and the mixture is smooth and slightly bubbling.
-
Remove the saucepan from the heat and stir in the 4 cups of coarsely chopped pecans until they are thoroughly coated with the warm, buttery mixture.
-
Spread the pecan filling evenly over the cooled, pre-baked crust. Ensure the pecans are distributed well. Return the pan to the oven and bake for another 25 minutes, or until the filling is set and bubbly around the edges.
-
Remove from the oven and cool completely in the pan on a wire rack before attempting to slice into squares. This cooling process is essential to allow the filling to set properly. If desired, use the parchment sling to lift the entire slab out before cutting for perfectly clean bars. Enjoy!
Nutrition
Serving:
1
g
|
Calories:
389
kcal
|
Carbohydrates:
29
g
|
Protein:
3
g
|
Fat:
31
g
|
Saturated Fat:
11
g
|
Cholesterol:
44
mg
|
Sodium:
117
mg
|
Potassium:
111
mg
|
Fiber:
2
g
|
Sugar:
17
g
|
Vitamin A:
516
IU
|
Vitamin C:
1
mg
|
Calcium:
27
mg
|
Iron:
1
mg
Recipe adapted from The Local Palate