Why Pecan Pie Bars (and Why “Lazy”)
Pecan pie is a beloved dessert — buttery, nutty, sweet — but making a full pie involves rolling dough, chilling, crimping edges, being careful not to overbake, etc. Pecan pie bars do the same flavor heavy lifting but in a simpler, more forgiving format: you press a crust into a pan (no rolling), pour the filling, bake, cool, cut. Bars are easier to serve, transport, and store.
By calling this version “lazy,” the goal is:
Use minimal equipment
Use a press-in crust instead of rolling or chilling dough
Use straightforward mixing (no special techniques)
Be forgiving in bake time (slightly underbake center a little, let set)
Allow for some “jiggle” in center without breaking it
You’ll get the buttery base + gooey pecan topping in bar form.
This kind of approach is common in many pecan‑bar / pecan pie bar recipes. For example, Cooking Classy’s version uses a shortbread base pressed into a pan, then pecan topping poured on top.
Cooking Classy
McCormick’s version uses a crust pressed into a foil-lined pan with pecan topping poured on top.
McCormick
+1
I’ll build on these ideas and add “lazy” enhancements and variations at the end.
Ingredients (Base “Lazy” Version — yields ~16–20 bars, depending on how big you cut)
Here’s a reasonable set of ingredients. Adjust proportions up or down for different pan sizes (e.g. 9×13, 8×8, etc.)
Crust / Base
1 cup (≈ 226 g or 2 sticks) unsalted butter, melted or very soft
½ cup (≈ 100 g) granulated sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ teaspoon salt
Pecan Pie Filling / Topping
3 large eggs
½ cup (≈ 100 g) light brown sugar, packed
½ cup (≈ 120 ml) corn syrup (light or dark)
¼ cup (≈ 60 ml) melted butter
1 teaspoon vanilla extract
Pinch salt (⅛ teaspoon or to taste)
1½ to 2 cups pecans, coarsely chopped (or pecan halves, as you prefer)
Optional Enhancements / Add-ons
2 tablespoons heavy cream or milk (to make filling a bit richer or silkier)
A splash of bourbon or dark rum (1 tablespoon) for depth
A pinch of cinnamon, nutmeg, or allspice (⅛ to ¼ teaspoon)
A handful of chocolate chips (semi-sweet or dark) mixed into filling or sprinkled on top
Flaky sea salt sprinkle on top just before baking or after
Toast the pecans lightly beforehand to deepen flavor
Equipment & Tools
You don’t need much. Here’s what’s useful:
Oven
Baking pan (ideally 9×13 in for these proportions)
Parchment paper or foil (with overhang, for lifting bars out)
Mixing bowls (one for crust, one for filling)
Whisk or fork
Spatula
Measuring cups & spoons
Knife & cutting board
Cooling rack
Optional: Electric mixer (hand or stand) to speed mixing, though you can mix by hand.
Step‑by‑Step Instructions & Tips
Below is a detailed walkthrough, with reasoning and tips so your first try works well even under “lazy” conditions.
1. Preheat & Prep Pan
Preheat your oven to 350 °F (≈ 175–180 °C). Many pecan bar recipes use 350 °F.
foodnetwork.com
+2
McCormick
+2
Line your baking pan with parchment paper or foil, leaving an overhang on two opposite sides. This helps you lift the baked bars out cleanly later.
Lightly grease or butter the pan under the liner (so the bars don’t stick even if liner shifts).
2. Make the Crust / Base
In a mixing bowl, combine the melted butter + granulated sugar + vanilla extract + salt. Stir to combine well.
Add the flour and stir until you reach a crumbly dough (it should hold together when pressed). Don’t overmix — you just want the flour incorporated.
Press this dough firmly and evenly into the bottom of the prepared pan, forming a uniform base. Use your fingers or the bottom of a measuring cup / flat glass to press it in and compact it.
Optionally, you can pre-bake (blind bake) the crust for ~10–15 minutes until it’s just set and starting to get a light golden color. This helps prevent soggy bottom, especially since the filling is wet.
Pre‑baking is optional in a “lazy” version, but it helps with structure. Many recipes do pre-bake crust ~20 min.
McCormick
+2
McCormick
+2
If you skip pre-baking, the bars may be a bit softer underneath, but still tasty.
3. Prepare the Filling
While the crust is baking (or just after pressing, if not pre-baking), make the pecan filling:
In another bowl, whisk together the eggs, brown sugar, corn syrup, melted butter, vanilla extract, and pinch of salt until smooth and well combined.
If using, stir in your optional cream / milk, spirit (bourbon/rum), or spice (cinnamon, nutmeg). These are optional but add richness and complexity.
Fold in the pecans (coarsely chopped, or halved, whichever you prefer). If you lightly toast the pecans first, it boosts flavor.
If your crust is hot (pre‑baked), pour the filling over hot crust — this helps the bottom crust remain crisp. Many recipes specify “pour over hot crust.”
McCormick
+1
4. Bake & Monitor
Pour the filling over the crust and spread to level.
Bake in preheated oven for 25–35 minutes (or until the filling is set — edges firm and center has only slight jiggle). Many recipes use that range.
BettyCrocker.com
+3
Cooking Classy
+3
McCormick
+3
If the top is browning too quickly before the center sets, loosely tent with foil partway through.
The bars are done when the center is nearly set (a small jiggle is okay). The residual heat will finish setting them as they cool.
5. Cool & Slice
Once baked, remove from oven and let the bars cool completely in the pan, ideally on a wire rack. Cooling is important — slicing while hot risks them falling apart.
Use the parchment/foil overhang to lift the bars out of the pan.
Use a sharp knife to cut into squares or rectangles. For clean edges, you can wipe the knife between cuts.
Optionally, you can chill the bars for 1–2 hours to make cutting cleaner.
6. Serve & Storage
You can serve the bars at room temperature or slightly chilled.
They pair well with whipped cream, vanilla ice cream, or a drizzle of melted chocolate or caramel.
Store in an airtight container. They keep at room temperature for ~2 days, or in the fridge for ~5 days.
You can freeze bars (wrapped well) for a month or more; thaw in fridge before serving.
Full, Printable Lazy Pecan Pie Bars Recipe
Here’s a consolidated version you can print or follow easily:
Lazy Pecan Pie Bars
(Yields ~16–20 bars, in a 9×13 pan)
Ingredients
Crust / Base
1 cup unsalted butter, melted
½ cup granulated sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ teaspoon salt
Filling / Topping
3 large eggs
½ cup light brown sugar
½ cup corn syrup
¼ cup melted butter
1 teaspoon vanilla extract
Pinch salt
1½ to 2 cups pecans, coarsely chopped
Optional adds
2 Tbsp cream or milk
1 Tbsp bourbon or dark rum
⅛ teaspoon cinnamon / nutmeg
Chocolate chips
Flaky sea salt for sprinkling
Instructions
Preheat oven to 350 °F (175–180 °C). Line a 9×13 pan with parchment/foil (with overhang) and lightly grease.
Make crust: In a bowl, mix melted butter + sugar + vanilla + salt. Stir in flour until crumbly. Press firmly into bottom of pan. Optionally pre-bake 10–15 minutes until lightly golden.
Prepare filling: Whisk eggs + brown sugar + corn syrup + melted butter + vanilla + pinch salt. Stir optional cream/spice/rum if using. Fold in pecans.
Pour filling over crust (especially if crust is hot) and spread evenly.
Bake 25–35 minutes until filling is nearly set (edges firm, center slight jiggle). Tent with foil if top browns too fast.
Cool completely in pan, lift out using overhang, and slice into bars with sharp knife. Chill if desired for cleaner cuts.
Serve room temp or chilled. Store in airtight container (2 days at room temp, up to 5 days fridge). Freeze for longer.
Variations, Upgrades & Lazy Shortcuts
To adapt, simplify, or fancy it up, here are many variants:
1. Brown Butter / Maple Version
Instead of plain melted butter, brown the butter first (cook until nutty aroma) for deeper flavor (as in Sally’s Brown Butter Pecan Pie Bars).
Sally's Baking
Replace corn syrup (or part of it) with maple syrup for a more natural sweetness and flavor twist. (Be aware the texture/fluidity changes slightly.)
2. Chocolate-Pecan Bars
Add chocolate chips (semi-sweet or dark) into the filling or sprinkle on top before baking.
Or drizzle melted chocolate after cooling.
3. Spiced / Boozy Variant
Add ⅛–¼ teaspoon ground cinnamon, nutmeg, or allspice to the filling for warm spices.
Add 1 tablespoon bourbon, dark rum, or a flavored liquor (e.g. pecan liqueur) to the filling for a grown-up edge.
4. Nut Mix / Variation
Replace or mix pecans with walnuts, hazelnuts, or almonds (or mixture).
Use pecan halves for visual appeal or chop them to distribute better.
5. Smaller / Thicker Bars
Use a smaller pan (e.g. 8×8) to make thicker bars — bake longer.
Or double the recipe for thinner bars in a larger sheet pan.
6. Crust Alternatives / No-Bake Option
Use a cookie crumb crust (crushed cookies + melted butter) pressed into pan instead of homemade dough.
For ultra-lazy no-bake bars, you might try a variation with a cookie crust and a “no-bake” pecan filling (though traditional pecan bar filling usually needs baking to set eggs).
7. Healthier / Lighter Adjustments
Use reduced-fat butter or part margarine (texture will change).
Use a sugar substitute in part (careful with texture).
Use light corn syrup or alternative syrups (honey, agave) — though you’ll need to balance moisture.
Add a bit of whole wheat or oat flour in crust (substitute part of all-purpose) to up fiber.
8. Finishing Touches & Presentation
Sprinkle flaky sea salt after baking for a sweet-salty contrast.
Dust with powdered sugar before serving.
Top with whipped cream or ice cream.
Garnish with extra pecan halves or chocolate drizzle.
Troubleshooting & Tips
Here are common issues and how to handle them:
Problem Cause Fix
Bars are too soft / don’t hold shape Underbaked, too much liquid, crust too soft Extend baking time, reduce liquid add-ins, pre-bake crust
Top browns too fast before center sets Heat too high or filling cooks slower than crust Tent with foil, bake lower, watch time
Bottom crust soggy Not enough pre-baking, filling too wet, crust not compact Pre-bake crust, press crust firmly, reduce moisture
Filling cracks Overbaked or baked too long Remove when center still slightly jiggly
Edges stick to pan Insufficient lining or greasing Use parchment/foil overhang and grease under it
Uneven bars Crust or filling not level Use spatula to level, tap pan gently before baking
Tips / best practices:
Use parchment with overhang to lift bars cleanly.
Press crust firmly and evenly so it holds.
If possible, toast the pecans lightly before mixing to enhance flavor.
Pour filling over hot crust to help the bottom set better.
Cool completely before slicing for cleaner bars.
Use a sharp, hot knife (dip in hot water and wipe) for clean cuts.
If filling is bubbling too vigorously, reduce heat or use foil cover.
For easier cleanup and handling, bake in a metal pan rather than glass (glass retains heat).
Approximate Timeline
Step Time Estimate
Preheat + prep pan 5 min
Make crust & press 5–7 min
(Optional) Pre-bake crust 10–15 min
Prepare filling 5 min
Bake bars with filling 25–35 min
Cool & slice 30–60 min (depending)
Total ~1.5 – 2 hours (including cooling)
If you skip pre-baking and chill less, you can shorten a bit, but cooling time still matters.
If you like, I can also format this into a printable PDF (2000‑word layout) or scale it to make 24, 32, or 40 bars, or adapt for gluten-free / vegan version. Do you want me to prepare one of those versions next?
0 comments:
Post a Comment