Pecan pie bars in an 8×8 pan use a shortbread crust of 1 cup of flour, 1/4 cup of brown sugar and 1/2 cup of butter, and a filling of 2 eggs, 1/2 cup of corn syrup, 1/2 cup of brown sugar, 2 tablespoons of melted butter, 1 teaspoon of vanilla and 1 1/4 cups of chopped pecans. Bake the crust at 350°F for 15 to 18 minutes, add the filling and bake 25 to 30 minutes more, until the center is set. Cool completely and cut into 16 squares.
They have everything you like about pecan pie in an easy, hand-held bar, and the 8×8 pan is the right size for a small batch or a gift tin.
Why an 8×8 Pan Changes the Amounts
An 8×8 pan holds about half of a 9×13, so this recipe uses half the crust and filling of a full pan. The filling sits about 3/4 inch deep, enough to set into a gooey but sliceable layer without the crust over-browning. To fill a 9×13 pan, double everything and add about 5 minutes to the filling bake.
Ingredients for an 8×8 Pan
Crust
- 1 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
Filling
- 2 large eggs
- 1/2 cup light or dark corn syrup
- 1/2 cup packed light brown sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 1/4 cups chopped pecans
How to Make Pecan Pie Bars in an 8×8 Pan
- Heat the oven to 350°F. Line an 8×8 pan with parchment, leaving overhang on two sides.
- Make the crust. Pulse or rub the flour, brown sugar, salt and cold butter together until it forms coarse crumbs that hold when pressed. Press firmly into the pan.
- Par-bake for 15 to 18 minutes, until the edges are lightly golden.
- Make the filling. Whisk the eggs, corn syrup, brown sugar, melted butter, vanilla and salt until smooth, then stir in the pecans.
- Bake. Pour the filling over the hot crust and bake 25 to 30 minutes, until the edges are set and the center jiggles only slightly.
- Cool completely, at least 2 hours (or chill 1 hour), then lift out and cut into 16 squares.
Cook and Prep Times
- Prep: 15 minutes
- Bake: 15 to 18 minutes (crust) plus 25 to 30 minutes at 350°F
- Cool: 2 hours
- Makes: 16 bars
Doneness and Cutting Tips
The filling continues to firm as it cools, so pull the pan when the center still has a slight wobble. Cutting warm bars makes the filling run; for the cleanest edges, chill them and use a sharp knife wiped between cuts.
Storage
Because the filling contains eggs, store the bars covered in the refrigerator for up to 5 days. They freeze well, wrapped individually, for up to 3 months.
More desserts sized for the pan you have: sopapilla cheesecake, cherry cobbler and pumpkin pie bars.
Frequently Asked Questions
Can I make pecan pie bars without corn syrup?
Yes. Replace the corn syrup with 1/2 cup maple syrup or honey; the filling will be slightly softer and darker.
Why did my crust get soggy?
Par-baking the crust before adding the filling prevents this. Make sure it is lightly golden before you pour the filling on.
Can I double this for a 9×13 pan?
Yes. Double every ingredient, par-bake the crust about 20 minutes and bake the filling 30 to 35 minutes.
Related
- Moist Pineapple Upside Down Cake Recipe Perfect for Seniors
- Pineapple Upside Down Cake Recipe with Fresh Pineapple Made Easy
- Easy Pineapple Upside Down Cake Recipe Perfect for Beginners