These pecan pie bars are the perfect fall dessert or have them for an autumn breakfast.
- There’s nothing like a pecan pie recipe to kick off the fall season.
- Enjoy these pecan bars after Thanksgiving dinner or for a breakfast treat.
- They’re best served with coffee boasting of a vanilla flavor profile.
Agave can be substituted with light corn syrup, but use twice as much.
Agave is a lighter alternative to corn syrup, which I why I prefer using it in this recipe. Like corn syrup, agave will not crystallize, which makes it a good contender for this recipe.
However, if you want to go all out and make these bars in their original southern style, go ahead and use 2/3 cup of light corn syrup in place of the agave. I’ve made this version before, and it turned out delicious.
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Be patient, and let them cool before cutting into squares.
As tempting as it may be to enjoy these bars right away, try to wait at least an hour. This will allow them to cool completely and they also won’t break apart when you’re cutting into them.
I’d hate for you to have done all that hard work only to cut into them right away and they fall right apart. Trust me, I’ve been burned before. Just wait it out, go drink a cup of coffee, and come back to them later.
Pair these pecan bars with a vanilla-forward coffee.
For the perfect coffee companion, pair these pecan pie bars with coffee boasting of vanilla tasting notes. These two flavors were meant to be.
The coffee you buy should have a brief list of the tasting notes on the front or back of the bag.
If you’re looking for a specific recommendation, try out Blue Bottle’s Guatemala Huehuetenango La Esperanza. It’s filled with flavors of dark chocolate, lemon zest, and vanilla.
Easy Pecan Pie Bars
[cooked-sharing]
Preheat oven to 350°F and grease an 8 x 8 inch pan.
Combine the softened butter, sugar, salt in a large bowl until creamy. Slowly, add in the flour until well combined.
Press the mixture into the bottom of the baking pan and bake for 15 minutes or until the crust is a nice light golden brown. Let cool for about 30 minutes.
In another bowl, mix the eggs, agave (or syrup), brown sugar, and vanilla until combined. Fold in the pecan pieces.
Pour the pecan mixture evenly over the crust. Bake for 23 to 25 minutes or until the topping is set. Let cool for about 1 hour, prior to serving.
Ingredients
Directions
Preheat oven to 350°F and grease an 8 x 8 inch pan.
Combine the softened butter, sugar, salt in a large bowl until creamy. Slowly, add in the flour until well combined.
Press the mixture into the bottom of the baking pan and bake for 15 minutes or until the crust is a nice light golden brown. Let cool for about 30 minutes.
In another bowl, mix the eggs, agave (or syrup), brown sugar, and vanilla until combined. Fold in the pecan pieces.
Pour the pecan mixture evenly over the crust. Bake for 23 to 25 minutes or until the topping is set. Let cool for about 1 hour, prior to serving.
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