Description
These Easy Pecan Pie Bars are a decadent treat combining a buttery shortbread crust with a luscious pecan and toffee topping. Perfectly sweet and crunchy, they offer all the flavors of classic pecan pie in convenient, portable bars. Made with simple ingredients and baked in under 40 minutes, this recipe is ideal for holiday gatherings or anytime you crave a rich, nutty dessert.
Ingredients
Scale
Crust
- 2 cups all-purpose flour (240 grams)
- ½ cup powdered sugar (57 grams)
- ½ teaspoon kosher salt
- 1 cup unsalted butter, cold (227 grams, 2 sticks)
Topping
- 14 ounces sweetened condensed milk (397 grams, 1 can)
- 1 large egg, slightly beaten (50 grams)
- 1 teaspoon pure vanilla extract (4 grams)
- 8 ounces Heath Bits O’Brickle Toffee Bits (English Toffee Bits, 1 package)
- 1 cup chopped pecans (114 grams)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (325°F if using a glass dish). Spray a 9×13-inch baking pan with nonstick spray and set aside.
- Mix dry ingredients for crust: In a food processor bowl, add the flour, powdered sugar, and kosher salt. Pulse about 3 times to combine evenly.
- Add butter and form crumbs: Add the cold unsalted butter to the dry mixture and pulse until crumbly with pea-sized butter pieces.
- Press crust into pan: Pour the crust mixture into the prepared baking dish, pressing firmly and evenly, making sure to cover corners and edges well.
- Bake crust: Bake the crust for 15 minutes until lightly golden, then remove from the oven.
- Prepare topping while crust bakes: In a medium bowl, whisk together the sweetened condensed milk, beaten egg, and vanilla extract.
- Add nuts and toffee: Stir in the Heath Bits O’Brickle toffee bits and chopped pecans; set aside until the crust is done baking.
- Top crust with filling: Once crust has baked, gently stir the topping mixture and spread it evenly over the warm crust.
- Bake bars: Return the pan to the oven and bake at 350°F for 25 minutes, or until the topping is golden brown and set in the center.
- Cool and cut: Place the pan on a cooling rack and after about 10 minutes, use a sharp, thin knife to loosen the edges. Allow bars to cool completely before cutting into 18 pieces.
Notes
- Using cold butter in the crust helps create a tender, flaky texture.
- If using a glass dish, lower the oven temperature to 325°F to prevent overbaking.
- You can substitute Heath Bits O’Brickle with any good quality English toffee bits if unavailable.
- Allowing the bars to cool fully before cutting ensures cleaner slices.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
