- 2 sticks unsalted butter
- 1/2 c granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp salt
- 2 c all-purpose flour
- 1/2 c unsalted butter
- 1/2 c dark brown sugar
- 1/2 c maple syrup
- 2 tbsp heavy cream
- 2 lg eggs
- 3 c coarsely chopped pecans
This recipe is a little tricky and you may want to recruit a partner to help you out when it comes to making the filling.
- Preheat the oven to 350°F. Grease a 9×13 pan.
- In a large bowl, mix together the granulated sugar, vanilla and salt. Set aside.
- Slice butter into pieces and place in a small-medium sized skillet.
- If you have a light-colored skillet, it would be best to use that for this. It will be harder to see the butter browning otherwise.
- Melt the butter over medium heat, stirring it occasionally. After the butter has melted, continue to stir it occasionally. Once 5-6 minutes has elapsed, the butter should begin to brown (if you are using a light-colored pan, you will see brown specks form at the bottom).
- Once the butter has browned, remove it from the heat and allow it to cool for 5 minutes before adding it to the sugar mixture.
- Now mix the flour into the butter-sugar mixture, until combined fully.
- Press the crust evenly into the prepared pan and bake for 15 minutes.
- In a small-medium sized bowl, whisk the eggs together. Set aside.
- You will be adding things to the bowl later so make sure it is not too small.
- Coarsely chop the pecans, if necessary, and set aside.
- In a medium saucepan, combine butter, brown sugar, maple syrup and heavy cream, over medium heat.
- Whisk to combine. Bring the mixture to a boil and allow it to boil for 3 minutes.
- Carefully remove 1/2 c of the mixture and slowly drizzle it into the eggs, stirring frequently to prevent the eggs from scrambling.
- This is the point where I would recommend having someone help you. Have one person continue to stir the butter mixture while the other one is stirring 1/2 c of it into the eggs.
- Once the mixture has been completely added to the eggs, drizzle the egg mixture back into the pot, stirring constantly.
- Remove the mixture from the heat and stir in the pecans.
- Pour the pecan mixture over the baked crust, making sure it is even.
- Bake for 30-35 minutes, covering it with aluminum foil if it begins to get too brown.
- Remove from the oven and allow it to cool completely before cutting it into bars.
Test Kitchen: Opinion and Changes
This delicious pie recipe came from Sally’s Baking Addiction. I have made regular pecan pies before, but I have never seen anyone make pecan pie bars. When I stumbled across this recipe I just had to try it for myself. As expected, it was delicious and I can’t wait to have it again.