Pecan Pie Bars

The yummiest, easiest Pecan Pie bars ever.. enjoy at anytime of the day! Perfect with an afternoon cup of tea... or as a cheeky late night treat!

5 from 18 votes

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Course: bars and slices

Cuisine: western

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: serves

Calories: 196kcal

Author: Lucy Mathieson

Equipment

Thermomix (optional)
Oven

Ingredients

160 g (1 cup) plain flour
65 g (⅓ cup) brown sugar lightly packed
115 g butter softened
1 egg
65 g (⅓ cup) brown sugar lightly packed
110 g (⅓ cup) maple syrup
2 teaspoon vanilla extract , or vanilla essence
pinch of salt
1 & ¼ cups pecans halved or chopped

Instructions

Conventional Method

Preheat oven to 175 degrees celsius (fan forced).
Grease and line a 20cm square slice tin with baking paper, allowing the edges to overhang.
To make the base sift the plain flour into a large bowl.
Add the brown sugar and butter.
Mix well until the mixture forms a dough.
Press the mixture firmly into the base of the slice tin.
Bake for 15-16 minutes.
In a large bowl whisk together the egg, brown sugar, maple syrup, vanilla extract and salt until pale and frothy.
Add the pecans and mix to combine.
Pour the pecan mixture over the top of the warm slice base and spread the nuts out evenly.
Bake in the oven for a further 15 minutes or until set in the middle.
Leave in the tin for 30 minutes to cool before placing onto a wire rack to cool completely.
Store in an airtight container for up to 5 days.

Thermomix Method

Preheat oven to 175 degrees celsius (fan forced). Grease and line a 20cm square slice tin with baking paper, allowing the edges to overhang.
Place the butter, plain flour and brown sugar into the TM bowl and mix for 15 seconds, Speed 5 or until a dough as formed.
Press the mixture firmly into the base of the slice tin. Bake for 15-16 minutes.
Place the egg, brown sugar, maple syrup, vanilla essence and salt into the TM bowl. Mix for 30 seconds, Speed 5.
Add the pecans and mix for 10 seconds, Reverse, Speed 2.
Pour the pecan mixture over the top of the warm slice base and spread the nuts out evenly. Bake in the oven for a further 15 minutes or until set in the middle.
Leave in the tin for 30 minutes to cool before placing onto a wire rack to cool completely.

Video

Notes

RECIPE NOTES & TIPS

Baking - Be careful not to overcook the slice – it will continue to firm as it cools.

Storage - Place the bars in an airtight container and keep in the fridge for up to 5 days. You can also freeze your bars in an airtight container or freezer-safe bag for up to 3 months.

Maple syrup notes - You can also use honey or, for a more traditional American recipe, use corn syrup.

Size of pecans - I like to use pecan halves for these bars, but you can also use chopped pecans. Whole pecans may be a bit large, but you can try them, if you prefer a thicker top layer!

Nutrition