Perfect Pecan Bars
Indulge in the ultimate sweet treat with these Perfect Pecan Bars, a heavenly combination of buttery shortbread crust and rich, caramelized pecan topping. This easy dessert takes just 20 minutes to prep and features a luscious filling made with maple syrup, brown sugar, and chopped pecans for a decadent nutty flavor. The crisp, golden crust is the perfect foundation for the gooey, toffee-like layer that bakes to perfection in under an hour. Whether you're planning a holiday gathering or craving a cozy fall dessert, these pecan bars are a surefire crowd-pleaser. Cut into 16 squares, they're ideal for sharing—or savoring all to yourself! Serve them chilled or at room temperature for a versatile treat that's as satisfying as it is simple to make.
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Recipe Information
Ingredients
- 227 grams unsalted butter
- 50 grams granulated sugar
- 250 grams all-purpose flour
- 0.5 teaspoons salt
- 150 grams light brown sugar
- 120 milliliters maple syrup
- 80 milliliters heavy cream
- 1 teaspoon vanilla extract
- 200 grams pecans, roughly chopped
Instructions
Preheat the oven to 175°C (350°F) and line a 9x9-inch (23x23 cm) baking pan with parchment paper, leaving some overhang for easy removal.
In a mixing bowl, cream 113 grams of softened butter (half of the total butter listed) with the granulated sugar until light and fluffy.
Gradually mix in the all-purpose flour and salt until a crumbly dough forms.
Press the dough evenly into the bottom of the prepared baking pan to form the crust. Prick it all over with a fork to prevent air bubbles.
Bake the crust for 15 minutes, or until just lightly golden. Remove from the oven and set aside to cool slightly.
In a medium saucepan, melt the remaining 113 grams of butter over medium heat.
Add the light brown sugar, maple syrup, and heavy cream, stirring until combined. Bring the mixture to a gentle boil and let it cook for 2-3 minutes, stirring constantly.
Remove the saucepan from the heat and stir in the vanilla extract and chopped pecans.
Pour the pecan topping evenly over the pre-baked crust, spreading it out with a spatula to ensure even coverage.
Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set and bubbling slightly at the edges.
Remove from the oven and allow the pecan bars to cool completely in the pan on a wire rack. For best results, chill the bars in the refrigerator for 2 hours to firm up before cutting.
Using the parchment paper overhang, lift the bars out of the pan and onto a cutting board. Slice into 16 squares with a sharp knife.
Serve and enjoy! Store leftover bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
5378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 367.6 g | 471% | |
| Saturated Fat | 142.6 g | 713% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 583 mg | 194% | |
| Sodium | 1290 mg | 56% | |
| Total Carbohydrate | 524.8 g | 191% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 314.8 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 318 mg | 24% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 1332 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
