A word of warning: This is a very American dessert, rich, sticky, nostalgic and unapologetically sweet. This is not the recipe to cut back on sugar. What should you do instead? Add salt. Do not skip a generous sprinkle of Atlantic sea salt or Maldon salt before serving. It balances the sweetness beautifully.
I also recommend serving the bars with lightly whipped cream without added sugar. It makes each bite feel lighter and turns the dessert into something close to perfect.
How to make pecan pie bars
Tips:
- Watch the pecans carefully while baking. If they begin to brown too quickly, cover the pan loosely with aluminum foil
- The finished bars can be stored in the refrigerator for up to four days
Pecan pie bars
(Photo: Lior Mashiach)
Ingredients
- For the shortcrust base
- 115 grams soft butter, at room temperature
- 75 grams sugar
- 1/4 teaspoon fine salt
- 150 grams all-purpose flour
For the pecan filling
- 100 grams light brown or demerara sugar
- 100 grams dark brown sugar
- 60 grams melted butter
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 250 grams honey
- 2 teaspoons vanilla paste or vanilla extract
- 2 large eggs
- 250 grams toasted pecans
To serve
- Atlantic sea salt or Maldon salt
Preparation
- Prepare the base: In a stand mixer fitted with the paddle attachment, beat the butter, sugar and salt until smooth and uniform. Add the flour and mix only until a dough forms.
- Line a 20-by-20-centimeter baking pan with parchment paper. Transfer the dough to the pan and press it into an even layer covering the bottom. Prick the surface with a fork to prevent it from puffing up, then refrigerate for at least 30 minutes.
- Heat the oven to 180 C, or 350 F, on convection mode.
- Transfer the pan from the refrigerator to the oven and bake for 15 to 20 minutes, just until the base begins to brown. Remove from the oven and let cool.
- Prepare the filling: In a bowl, whisk together both sugars, melted butter, cornstarch, salt, honey and vanilla. Add the eggs and whisk thoroughly. Fold in the toasted pecans.
- Pour the filling over the cooled base and spread it evenly.
- Return the pan to the oven and bake for 30 to 40 minutes, until the filling is set. If the pecans begin browning too quickly, cover the pan loosely with aluminum foil.
- Remove from the oven and let cool.
- Refrigerate for at least two hours to allow the filling to set completely.
- Sprinkle generously with Atlantic sea salt or Maldon salt, cut into squares with a sharp knife and serve chilled or at room temperature.