I love to bake and cook, and Thanksgiving is a time I get to do a lot of both. Here’s a recipe I found that packs loads of pecan flavor without the overly sweet, stick-to-the-roof of your mouth custard of a pecan pie.
These pecan pie bars make a terrific holiday treat. The recipe is easy, gets awesome results, and is a great way to enjoy Texas pecans. Plus, they travel well, if it’s your turn to take dessert to a Thanksgiving dinner.
Texas Pecan Pie Bars Recipe
1 ¾ cups all purpose flour
6 Tbs. sugar
½ tsp. salt
8 Tbs. unsalted butter, melted
¾ cup light brown sugar
½ cup light corn syrup
6 Tbs. unsalted butter, melted and hot
2 Tbs. bourbon
½ tsp. salt
1 pound pecan halves, toasted
½ tsp. flake sea salt
- Preheat oven to 350°
- Line a 13” x 9” baking pan with aluminum foil. Use extra foil hanging over the edges so the lining forms a sling. Push foil into the corners and up the sides of the pan. Smooth the foil flush to the pan. Lightly spray foil with vegetable oil spray.
- Whisk flour, sugar, and salt in a bowl. Add melted butter and stir until dough begins to form. Use your hands to combine until no dry flour remains. Place small pieces of dough in pan. Use your fingers and palm of your hand to press and smooth dough into an even layer on the bottom of the pan.
- Toast pecans on a baking sheet in the oven for 10-12 minutes. Allow to cool.
- Whisk sugar, corn syrup, melted butter, bourbon, and salt in a bowl until combined.
- Fold pecans into sugar mixture until they are evenly coated.
- Pour mixture over crust. Use a spatula to spread mixture evenly to edges and corners.
- Bake until nut mixture is rapidly bubbling over entire surface, about 23-25 minutes.
- Transfer pan to cooling rack and lightly sprinkle with flake sea salt.
- Let bars cool completely in pan, about 1 ½ to 2 hours.
- Using the foil sling, lift bars out of pan and transfer to cutting board. Cut into 24 bars.