This recipe truly is the best pecan pie bars. With a caramelized pecan goodness set on top of a shortbread crust. Just the perfect combination.
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The Best Pecan Pie Bars are So Easy to Make
This is one of those easy recipes that has amazing results. Tips to making this recipe easy are included. Your family and friends will thank you. Going to a potluck or some other gathering? Bring these pecan pie cookie bars and you will have people asking you for the recipe…the container is always empty quickly. This is just good country comfort food.
Family and Friends Love These
I made two pans of bars this past weekend. Hoping I would have enough left over to bring into work on Monday. Well, that never happened. My family either ate them all or begged to take leftover bars home. I caved knowing I can always make more. So, today along with sharing this delicious recipe with you, I will attempt to make two more batches. Why two? Well, if I am going to get the oven warmed up this close to the holidays, I might as well make two pans of the pecan pie bars.
Freeze the Pecan Pie Bars
They freeze well and if I am able to save any until the holidays, this will make entertaining guests a breeze. Whenever you can have a scrumptious treat prepared ahead of time, especially during the stressful holidays, it just makes the day go better. Just place in a container that will keep the bars sealed well in the freezer and make sure the place, tin foil, waxed paper, or even parchment paper between the rows of bars. I like to use a plastic container, I think gallon bag would work too. When you are ready to use, just remove from the freezer, let thaw on counter for a few hours before enjoying. They will keep up to six months in the freezer.
Helpful Hints to Recipe:
- When adding the butter to the flour and sugar for the shortbread crust, use a box grater and grate the cold butter before adding. It makes incorporating the butter with the flour and sugar a breeze.
- It is easier to use a food processor to coarsely chop the pecans. I use one that I bought years ago for my daughter to help me in the kitchen. It just takes a few seconds to whir around the ingredients and it is dishwasher safe too. Here is a link to a similar manual food processor.
- Line the 9 X 13 baking pan with parchment paper. I spray the pan itself with non-stick spray to help the parchment paper stick to the pan. Then I give the parchment paper a quick spray of non-stick spray. Using the parchment paper is key to easy removal from the pan and cutting. You will thank me later.
- Let the bars cool completely before cutting. I like to place in the refrigerator for about 1/2 hour just prior to cutting. Use a sharp knife to cut through the bars.