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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 14 votes
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Course: bars and slices
Cuisine: western
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 16 serves
Calories: 196kcal

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 tsp 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

Calories: 196kcal | Carbohydrates: 21g | Protein: 2g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 26mg | Sodium: 58mg | Potassium: 72mg | Fiber: 1g | Sugar: 12g | Vitamin A: 200IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 0.8mg