14 Delicious Chewy Pecan Pie Bars Recipes
Kick off your baking adventure with these 14 Delicious Chewy Pecan Pie Bars Recipes that promise to bring the cozy warmth of homemade treats right to your kitchen. Perfect for gatherings, holidays, or just because, each recipe is a testament to the joy of baking. Whether you’re a novice or a seasoned baker, there’s something here to satisfy your sweet tooth. Let’s dive into the delicious details!
Classic Chewy Pecan Pie Bars
Creating these Classic Chewy Pecan Pie Bars begins with a buttery shortbread crust that perfectly complements the rich, nutty topping. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.
Ingredients
- 1 1/2 cups all-purpose flour, sifted
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon fine sea salt
- 3 large pasture-raised eggs, lightly beaten
- 1 cup light corn syrup
- 1 cup packed dark brown sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 2 cups pecan halves, lightly toasted
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- In a food processor, combine the flour, chilled butter, granulated sugar, and 1/4 teaspoon salt. Pulse until the mixture resembles coarse crumbs.
- Press the mixture firmly into the bottom of the prepared pan. Bake for 20 minutes, or until lightly golden. Tip: Use the bottom of a measuring cup to evenly press the crust.
- While the crust bakes, whisk together the eggs, corn syrup, brown sugar, melted butter, vanilla, and remaining salt in a large bowl until smooth.
- Fold in the toasted pecans gently to avoid breaking them. Tip: Toasting the pecans beforehand enhances their flavor and crunch.
- Pour the pecan mixture over the hot crust, spreading evenly. Return to the oven and bake for 25-30 minutes, or until the filling is set but still slightly jiggly in the center.
- Cool completely in the pan on a wire rack, then lift out using the parchment overhang and cut into bars. Tip: For clean cuts, use a sharp knife dipped in hot water and wiped dry between slices.
These bars boast a delightful contrast between the crisp, buttery crust and the chewy, caramel-like pecan topping. Serve them slightly warmed with a scoop of vanilla bean ice cream for an indulgent dessert experience.
Chocolate Drizzled Chewy Pecan Pie Bars
Here’s how to create these irresistible treats that combine the rich flavors of pecan pie with the convenience of a bar cookie, perfect for any occasion.
Ingredients
- 1 1/2 cups all-purpose flour, sifted
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon fine sea salt
- 3 large pasture-raised eggs, lightly beaten
- 1 cup dark brown sugar, packed
- 1 cup pure maple syrup
- 2 tablespoons clarified butter, melted
- 1 teaspoon pure vanilla extract
- 2 cups pecans, roughly chopped
- 1/2 cup semi-sweet chocolate chips, melted
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a food processor, combine the sifted flour, cubed unsalted butter, granulated sugar, and sea salt. Pulse until the mixture resembles coarse crumbs.
- Press the crumb mixture firmly into the bottom of the prepared pan to form an even layer. Bake for 15 minutes, or until lightly golden. Tip: Use the bottom of a measuring cup to press the crust evenly.
- While the crust bakes, whisk together the lightly beaten eggs, dark brown sugar, maple syrup, melted clarified butter, and vanilla extract in a large bowl until smooth.
- Stir in the roughly chopped pecans, then pour the filling over the pre-baked crust, spreading it evenly.
- Return the pan to the oven and bake for 25-30 minutes, or until the filling is set and slightly puffed. Tip: The center should jiggle slightly when shaken; it will firm up as it cools.
- Allow the bars to cool completely in the pan on a wire rack, then refrigerate for at least 2 hours to set fully.
- Drizzle the melted semi-sweet chocolate over the cooled bars in a zigzag pattern. Tip: Use a piping bag for more controlled drizzling.
- Using the parchment overhang, lift the bars out of the pan and cut into squares with a sharp knife.
Generously chewy with a crisp crust, these bars offer a delightful contrast of textures. The deep caramel notes from the maple syrup and brown sugar pair beautifully with the toasted pecans and rich chocolate drizzle. Serve them slightly chilled for a firmer texture or at room temperature for a softer bite.
Maple Glazed Chewy Pecan Pie Bars
Yearning for a dessert that combines the rich flavors of pecan pie with the convenience of a bar cookie? These Maple Glazed Chewy Pecan Pie Bars are your answer, offering a delightful texture and depth of flavor that’s sure to impress.
Ingredients
- 1 1/2 cups all-purpose flour, sifted
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon fine sea salt
- 3 large pasture-raised eggs, lightly beaten
- 1 cup pure maple syrup, grade A
- 1/2 cup light brown sugar, packed
- 2 tablespoons unsalted butter, melted and cooled
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 2 cups pecans, roughly chopped
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- In a food processor, combine the sifted flour, cold cubed butter, granulated sugar, and sea salt. Pulse until the mixture resembles coarse crumbs.
- Press the crumb mixture firmly into the bottom of the prepared pan to form an even layer. Bake for 15 minutes, or until the edges are lightly golden.
- While the crust bakes, whisk together the lightly beaten eggs, maple syrup, brown sugar, melted butter, vanilla extract, cinnamon, and nutmeg in a large bowl until smooth.
- Fold in the roughly chopped pecans, ensuring they’re evenly distributed throughout the mixture.
- Pour the pecan filling over the pre-baked crust, spreading it evenly with a spatula. Return to the oven and bake for 25-30 minutes, or until the filling is set and slightly puffed.
- Allow the bars to cool completely in the pan on a wire rack before lifting them out using the parchment overhang. Cut into squares and serve.
Lusciously chewy with a crisp crust, these bars boast a perfect balance of sweetness and nuttiness. For an extra touch, drizzle with additional maple syrup or serve alongside a scoop of vanilla bean ice cream.
Salt Caramel Chewy Pecan Pie Bars
Every baker knows the joy of creating a dessert that combines the perfect balance of sweetness and texture. Today, we’re diving into the world of Salt Caramel Chewy Pecan Pie Bars, a decadent treat that marries the rich flavors of caramel and pecans with a chewy, buttery crust.
Ingredients
- 1 1/2 cups all-purpose flour, sifted
- 1/2 cup clarified butter, chilled
- 1/4 cup granulated sugar
- 1/4 tsp fine sea salt
- 1 cup dark brown sugar, packed
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1 tsp pure vanilla extract
- 1 1/2 cups pecans, roughly chopped
- 1/2 tsp flaky sea salt
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- In a medium bowl, combine the sifted all-purpose flour, granulated sugar, and fine sea salt. Add the chilled clarified butter and use your fingertips to work it into the flour mixture until it resembles coarse crumbs.
- Press the mixture firmly into the bottom of the prepared baking pan to form an even layer. Bake for 15 minutes, or until the edges are lightly golden. Tip: Chilling the crust for 10 minutes before baking can help prevent shrinkage.
- While the crust bakes, prepare the caramel. In a medium saucepan over medium heat, combine the dark brown sugar, heavy cream, and unsalted butter. Stir continuously until the mixture reaches 240°F (115°C) on a candy thermometer, about 5-7 minutes.
- Remove the caramel from heat and stir in the pure vanilla extract and roughly chopped pecans until well combined. Tip: Work quickly as the caramel will begin to thicken as it cools.
- Pour the pecan-caramel mixture over the pre-baked crust, spreading it evenly with a spatula. Sprinkle the flaky sea salt over the top.
- Return the pan to the oven and bake for an additional 20 minutes, or until the caramel is bubbly and the pecans are toasted. Tip: Allow the bars to cool completely in the pan on a wire rack before cutting to ensure clean slices.
Just out of the oven, these Salt Caramel Chewy Pecan Pie Bars offer a delightful contrast between the crisp, buttery crust and the gooey, nutty topping. Serve them slightly warmed with a scoop of vanilla ice cream for an indulgent dessert experience.
Bourbon Infused Chewy Pecan Pie Bars
Yearning for a dessert that combines the rich flavors of bourbon and pecans in a chewy, bar form? These Bourbon Infused Chewy Pecan Pie Bars are a decadent treat that’s surprisingly straightforward to make, even for beginners.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon kosher salt
- 3 large pasture-raised eggs, lightly beaten
- 1 cup dark brown sugar, packed
- 1/2 cup pure maple syrup
- 2 tablespoons bourbon
- 2 teaspoons pure vanilla extract
- 1/4 cup clarified butter, melted
- 2 cups pecan halves, toasted
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- In a food processor, combine the all-purpose flour, cold cubed unsalted butter, granulated sugar, and kosher salt. Pulse until the mixture resembles coarse crumbs.
- Press the crumb mixture firmly into the bottom of the prepared baking pan to form an even layer. Bake for 15 minutes, or until lightly golden.
- While the crust bakes, whisk together the lightly beaten pasture-raised eggs, packed dark brown sugar, pure maple syrup, bourbon, and pure vanilla extract in a large bowl until smooth.
- Gently stir in the melted clarified butter and toasted pecan halves until the pecans are evenly coated.
- Pour the pecan mixture over the pre-baked crust, spreading it into an even layer. Return to the oven and bake for 25 minutes, or until the filling is set but still slightly jiggly in the center.
- Allow the bars to cool completely in the pan on a wire rack before lifting them out using the parchment overhang and cutting into squares.
Savory and rich, these bars offer a delightful chewiness with a crispy crust, making them a perfect balance of textures. For an extra touch, serve them slightly warmed with a scoop of vanilla bean ice cream.
Cinnamon Spiced Chewy Pecan Pie Bars
Let’s embark on a culinary journey to create the perfect Cinnamon Spiced Chewy Pecan Pie Bars, a delightful treat that combines the warmth of cinnamon with the rich, buttery crunch of pecans. This recipe is designed for beginners, with each step carefully outlined to ensure success.
Ingredients
- 1 1/2 cups all-purpose flour, sifted
- 1/2 cup unsalted butter, clarified and cooled to room temperature
- 1/4 cup granulated sugar
- 1/4 teaspoon fine sea salt
- 2 pasture-raised eggs, lightly beaten
- 1 cup dark brown sugar, packed
- 1/2 cup pure maple syrup
- 2 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups pecans, roughly chopped
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, allowing excess to hang over the sides for easy removal.
- In a medium bowl, combine the sifted all-purpose flour, clarified butter, granulated sugar, and fine sea salt. Mix until the mixture resembles coarse crumbs.
- Press the mixture firmly into the bottom of the prepared baking pan to form an even crust. Bake for 15 minutes, or until lightly golden. Tip: Use the bottom of a measuring cup to press the crust evenly.
- While the crust bakes, whisk together the lightly beaten eggs, dark brown sugar, pure maple syrup, melted butter, pure vanilla extract, ground cinnamon, and ground nutmeg in a large bowl until smooth.
- Stir in the roughly chopped pecans until evenly distributed throughout the mixture.
- Pour the pecan mixture over the pre-baked crust, spreading it evenly with a spatula. Bake for 25 minutes, or until the filling is set and slightly puffed. Tip: The bars are done when the edges are firm but the center still has a slight jiggle.
- Allow the bars to cool completely in the pan on a wire rack before lifting out using the parchment overhang and cutting into squares. Tip: For clean cuts, use a sharp knife dipped in hot water and wiped dry between slices.
These Cinnamon Spiced Chewy Pecan Pie Bars offer a delightful contrast of textures, from the crisp crust to the chewy, nutty filling. Serve them slightly warmed with a scoop of vanilla bean ice cream for an indulgent dessert, or enjoy them as a sweet snack with your afternoon coffee.
Vegan Chewy Pecan Pie Bars
Mastering the art of vegan baking doesn’t have to be daunting, especially when you start with these Vegan Chewy Pecan Pie Bars. They’re a delightful twist on the classic, combining the rich, buttery flavor of pecans with a chewy, satisfying texture that’s sure to impress.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup vegan butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 tsp sea salt
- 1 cup dark brown sugar, packed
- 1/2 cup pure maple syrup
- 1/4 cup aquafaba, whipped to soft peaks
- 2 tsp vanilla extract
- 1 1/2 cups pecans, roughly chopped
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a food processor, combine the all-purpose flour, vegan butter, granulated sugar, and sea salt. Pulse until the mixture resembles coarse crumbs.
- Press the mixture firmly into the bottom of the prepared baking pan to form an even crust. Bake for 15 minutes, or until lightly golden. Tip: Use the bottom of a measuring cup to press the crust evenly.
- While the crust bakes, in a medium bowl, whisk together the dark brown sugar, maple syrup, whipped aquafaba, and vanilla extract until smooth.
- Fold in the roughly chopped pecans until evenly distributed throughout the mixture.
- Pour the pecan mixture over the pre-baked crust, spreading it out to the edges with a spatula. Bake for an additional 25 minutes, or until the filling is set and slightly puffed. Tip: The bars will firm up as they cool, so don’t overbake.
- Allow the bars to cool completely in the pan on a wire rack before lifting them out using the parchment overhang and cutting into squares. Tip: For clean cuts, use a sharp knife wiped clean between slices.
Zesty and rich, these Vegan Chewy Pecan Pie Bars offer a perfect balance of sweetness and nuttiness, with a texture that’s irresistibly chewy. Serve them slightly warmed with a scoop of vegan vanilla ice cream for an indulgent dessert experience.
Gluten-Free Chewy Pecan Pie Bars
Absolutely anyone can master these Gluten-Free Chewy Pecan Pie Bars, a delightful twist on the classic dessert that’s both indulgent and accessible. With a methodical approach, we’ll guide you through creating these bars that boast a perfect balance of sweetness and texture.
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup clarified butter, melted
- 1/3 cup pure maple syrup
- 2 pasture-raised eggs, lightly beaten
- 1 tsp pure vanilla extract
- 1/4 tsp sea salt
- 1 cup pecans, roughly chopped
- 1/2 cup dark brown sugar, packed
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a large mixing bowl, combine the almond flour, coconut flour, and sea salt, whisking until evenly distributed.
- Add the melted clarified butter, pure maple syrup, lightly beaten eggs, and pure vanilla extract to the dry ingredients, stirring until a cohesive dough forms. Tip: Ensure all ingredients are at room temperature to avoid a lumpy dough.
- Press the dough firmly into the prepared baking pan, using the back of a spoon or your fingers to create an even layer.
- Sprinkle the roughly chopped pecans evenly over the dough, then gently press them into the surface. Tip: Toasting the pecans beforehand enhances their flavor and crunch.
- Bake in the preheated oven for 25 minutes, or until the edges are golden and the center is set. Tip: Check for doneness by inserting a toothpick into the center; it should come out clean.
- Allow the bars to cool completely in the pan on a wire rack before lifting them out using the parchment overhang and cutting into squares.
The bars emerge with a chewy texture that contrasts beautifully with the crunchy pecans, while the deep flavors of maple and brown sugar meld seamlessly. Serve them slightly warmed with a dollop of coconut whipped cream for an extra touch of decadence.
Dark Chocolate Chewy Pecan Pie Bars
Zesty and rich, these Dark Chocolate Chewy Pecan Pie Bars combine the deep flavors of high-quality dark chocolate with the nutty crunch of pecans, all nestled in a buttery shortbread crust. Perfect for those who appreciate a dessert that balances sweetness with sophistication, this recipe is a must-try for any home baker looking to impress.
Ingredients
- 1 1/2 cups all-purpose flour, sifted
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon fine sea salt
- 1 cup dark chocolate chips, 70% cacao
- 3/4 cup light corn syrup
- 1/2 cup packed dark brown sugar
- 2 pasture-raised eggs, lightly beaten
- 2 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 1 1/2 cups pecans, roughly chopped
Instructions
- Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- In a food processor, combine the sifted all-purpose flour, chilled cubed butter, granulated sugar, and fine sea salt. Pulse until the mixture resembles coarse crumbs.
- Press the crumb mixture firmly into the bottom of the prepared baking pan to form an even layer. Bake for 15 minutes, or until the edges are lightly golden.
- While the crust bakes, melt the dark chocolate chips in a double boiler over simmering water, stirring occasionally until smooth. Remove from heat and set aside.
- In a large bowl, whisk together the light corn syrup, dark brown sugar, lightly beaten eggs, melted butter, and pure vanilla extract until well combined.
- Stir the melted dark chocolate into the corn syrup mixture until fully incorporated, then fold in the roughly chopped pecans.
- Pour the filling over the pre-baked crust, spreading it evenly with a spatula. Bake for 25 minutes, or until the filling is set but still slightly soft in the center.
- Allow the bars to cool completely in the pan on a wire rack before lifting them out using the parchment overhang and cutting into squares.
Lusciously chewy with a crisp shortbread base, these bars offer a delightful contrast in textures. Serve them slightly warmed with a scoop of vanilla bean ice cream for an indulgent dessert experience.
Coconut Chewy Pecan Pie Bars
Every baker knows the joy of creating a dessert that combines texture and flavor in perfect harmony. Today, we’re diving into a recipe that marries the chewiness of coconut with the rich, buttery crunch of pecans, all nestled in a tender crust.
Ingredients
- 1 1/2 cups all-purpose flour, sifted
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon fine sea salt
- 3 large pasture-raised eggs, lightly beaten
- 1 cup light brown sugar, packed
- 1/2 cup pure maple syrup
- 2 tablespoons unsalted butter, melted and cooled
- 1 teaspoon pure vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup pecans, roughly chopped
Instructions
- Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- In a food processor, combine the sifted all-purpose flour, chilled cubed butter, granulated sugar, and fine sea salt. Pulse until the mixture resembles coarse crumbs.
- Press the crumb mixture firmly into the bottom of the prepared pan to form an even layer. Bake for 15 minutes, or until the edges are just beginning to turn golden.
- While the crust bakes, whisk together the lightly beaten eggs, packed light brown sugar, pure maple syrup, melted cooled butter, and pure vanilla extract in a large bowl until smooth.
- Fold in the sweetened shredded coconut and roughly chopped pecans until evenly distributed.
- Pour the filling over the pre-baked crust, spreading it into an even layer with a spatula.
- Return the pan to the oven and bake for 25 minutes, or until the filling is set and the top is golden brown.
- Allow the bars to cool completely in the pan on a wire rack before lifting them out using the parchment overhang and cutting into squares.
Ultimate in texture, these bars offer a delightful contrast between the crisp crust and the chewy, nutty topping. Serve them slightly warmed with a scoop of vanilla bean ice cream for an indulgent treat that’s sure to impress.
Espresso Flavored Chewy Pecan Pie Bars
Let’s dive into creating a dessert that combines the rich, bold flavors of espresso with the classic, comforting taste of pecan pie in a convenient bar form. These Espresso Flavored Chewy Pecan Pie Bars are perfect for those who appreciate a sophisticated twist on traditional sweets.
Ingredients
- 1 1/2 cups all-purpose flour, sifted
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 tsp fine sea salt
- 3 large pasture-raised eggs, lightly beaten
- 1 cup dark brown sugar, packed
- 1/2 cup pure maple syrup
- 2 tbsp espresso powder
- 2 tsp pure vanilla extract
- 1/4 cup clarified butter, melted
- 2 cups pecans, roughly chopped
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a food processor, combine the all-purpose flour, cold cubed unsalted butter, granulated sugar, and fine sea salt. Pulse until the mixture resembles coarse crumbs.
- Press the crumb mixture firmly into the bottom of the prepared baking pan to form an even layer. Bake for 15 minutes, or until lightly golden. Tip: Use the bottom of a measuring cup to press the crust evenly.
- While the crust bakes, in a large bowl, whisk together the lightly beaten pasture-raised eggs, packed dark brown sugar, pure maple syrup, espresso powder, and pure vanilla extract until smooth.
- Slowly drizzle in the melted clarified butter while continuously whisking to ensure a smooth mixture. Fold in the roughly chopped pecans.
- Pour the pecan mixture over the pre-baked crust, spreading it evenly with a spatula. Bake for 25 minutes, or until the filling is set but still slightly jiggly in the center. Tip: The bars will firm up as they cool, so don’t overbake.
- Allow the bars to cool completely in the pan on a wire rack before lifting them out using the parchment overhang and cutting into squares. Tip: For clean cuts, use a sharp knife dipped in hot water and wiped dry between slices.
How delightful these bars are, with their chewy texture and deep espresso flavor complementing the crunchy pecans. Serve them with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Orange Zest Chewy Pecan Pie Bars
For those who adore the classic pecan pie but crave a more portable and equally indulgent treat, these Orange Zest Chewy Pecan Pie Bars are a game-changer. Combining the rich, buttery crust with a gooey, nutty filling, each bite is a perfect harmony of textures and flavors, elevated by a hint of citrus.
Ingredients
- 1 1/2 cups all-purpose flour, sifted
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 tsp fine sea salt
- 3 large pasture-raised eggs, lightly beaten
- 1 cup light brown sugar, packed
- 1/2 cup pure maple syrup
- 2 tbsp unsalted butter, melted
- 1 tsp pure vanilla extract
- 1 tbsp orange zest, finely grated
- 1 1/2 cups pecans, roughly chopped
Instructions
- Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- In a food processor, combine the sifted flour, cold cubed butter, granulated sugar, and sea salt. Pulse until the mixture resembles coarse crumbs.
- Press the crumb mixture firmly into the bottom of the prepared pan to form an even layer. Bake for 15 minutes, or until lightly golden. Tip: Chilling the crust for 10 minutes before baking can help prevent shrinking.
- While the crust bakes, whisk together the lightly beaten eggs, brown sugar, maple syrup, melted butter, vanilla extract, and orange zest in a large bowl until smooth.
- Stir in the chopped pecans, then pour the filling over the hot crust, spreading it evenly with a spatula.
- Return the pan to the oven and bake for 25 minutes, or until the filling is set but still slightly jiggly in the center. Tip: A toothpick inserted near the center should come out mostly clean.
- Allow the bars to cool completely in the pan on a wire rack before lifting them out using the parchment overhang and cutting into squares. Tip: For cleaner cuts, chill the bars for 30 minutes before slicing.
Not only do these bars boast a delightful chewiness from the maple syrup and brown sugar, but the orange zest adds a refreshing brightness that cuts through the richness. Serve them slightly warmed with a dollop of whipped cream or alongside a scoop of vanilla bean ice cream for an extra special dessert.
White Chocolate Chewy Pecan Pie Bars
On a quest to elevate your dessert game with something irresistibly sweet and nutty? These White Chocolate Chewy Pecan Pie Bars combine the rich, buttery crust with a gooey pecan filling, all topped with luxurious white chocolate for a decadent treat that’s sure to impress.
Ingredients
- 1 1/2 cups all-purpose flour, sifted
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon fine sea salt
- 3 large pasture-raised eggs, lightly beaten
- 1 cup light brown sugar, packed
- 1 cup pure maple syrup
- 2 tablespoons unsalted butter, melted and cooled
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 2 cups pecans, roughly chopped
- 1 cup white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a food processor, combine the all-purpose flour, cold cubed butter, granulated sugar, and fine sea salt. Pulse until the mixture resembles coarse crumbs.
- Press the crumb mixture firmly into the bottom of the prepared baking pan to form an even layer. Bake for 15 minutes, or until lightly golden. Tip: Use the bottom of a measuring cup to press the crust evenly.
- While the crust bakes, whisk together the lightly beaten eggs, light brown sugar, pure maple syrup, melted butter, pure vanilla extract, and ground cinnamon in a large bowl until smooth.
- Stir in the roughly chopped pecans into the wet mixture, ensuring they’re fully coated. Pour this filling over the pre-baked crust, spreading it evenly.
- Return the pan to the oven and bake for 25 minutes, or until the filling is set and slightly puffed. Tip: The center should be firm to the touch with no jiggle.
- Immediately sprinkle the white chocolate chips over the hot bars. Let them sit for 2 minutes to soften, then spread the melted chocolate into an even layer with an offset spatula.
- Allow the bars to cool completely in the pan on a wire rack before lifting them out using the parchment overhang. Chill in the refrigerator for 1 hour to set the white chocolate layer. Tip: Chilling makes slicing cleaner and easier.
- Cut into squares and serve. The bars feature a crisp crust, a chewy pecan center, and a creamy white chocolate topping, making them a perfect balance of textures. For an extra touch, drizzle with caramel sauce before serving.
Pumpkin Spice Chewy Pecan Pie Bars
These Pumpkin Spice Chewy Pecan Pie Bars combine the warm, comforting flavors of pumpkin spice with the rich, nutty crunch of pecans, all nestled in a chewy, buttery base. Perfect for autumn gatherings or as a sweet treat to enjoy with your afternoon coffee.
Ingredients
- 1 1/2 cups all-purpose flour, sifted
- 1/2 cup unsalted butter, clarified and cooled to room temperature
- 1/4 cup granulated sugar
- 1/4 teaspoon fine sea salt
- 1 cup pumpkin puree, homemade or canned
- 2 pasture-raised eggs, lightly beaten
- 3/4 cup light brown sugar, packed
- 1 tablespoon pure vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon baking powder
- 1 cup pecans, roughly chopped
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium bowl, whisk together the sifted all-purpose flour, granulated sugar, and fine sea salt. Add the clarified butter and mix until the mixture resembles coarse crumbs.
- Press the crumb mixture firmly into the bottom of the prepared baking pan to form an even layer. Bake for 15 minutes, or until lightly golden. Tip: Use the bottom of a measuring cup to press the crust evenly.
- While the crust bakes, in a large bowl, whisk together the pumpkin puree, lightly beaten eggs, light brown sugar, pure vanilla extract, pumpkin pie spice, and baking powder until smooth.
- Pour the pumpkin mixture over the pre-baked crust and spread evenly. Sprinkle the roughly chopped pecans on top.
- Bake for 25-30 minutes, or until the filling is set and the edges are lightly browned. Tip: The center should jiggle slightly when shaken; it will firm up as it cools.
- Allow the bars to cool completely in the pan on a wire rack before lifting out using the parchment overhang and cutting into squares. Tip: For clean cuts, use a sharp knife wiped clean between slices.
Lusciously chewy with a crisp pecan topping, these bars offer a delightful contrast in textures. Serve them slightly warmed with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent dessert.
Conclusion
Ready to indulge in the ultimate pecan pie experience? Our roundup of 14 Delicious Chewy Pecan Pie Bars Recipes offers a treasure trove of sweet, nutty delights perfect for any occasion. Whether you’re a seasoned baker or just starting out, there’s a recipe here to satisfy your cravings. Don’t forget to try them out, share your favorites in the comments, and pin your top picks on Pinterest. Happy baking!
