These easy pecan pie bars are amazing (as in, move over pecan pie)! That tasty buttery, shortbread crust is topped with the classic crunchy, sticky, sweet pecan filling and baked until golden. Yum!
I’ve realized over time that people either love pecan pie or they hate it.
Where do you fall on the pecan pie spectrum?
Anyone out there who’s just “meh” about the whole pecan pie thing?
In keeping with the “fudge theme” from Monday, I guess this week I’m all about posting recipes for foods that I haven’t been crazy about in the past.
Because I’m a nut-avoider for most baked goods (these white chocolate pecan blondies are a notable exception), I never really gave pecan pie the time of day until this chocolate pecan pie came into my life.
That pie single-handedly made me a believer that I could actually love pecan pie.
Because of that, I’ve been itching to get a really great, really easy, really delicious pecan pie bar recipe up for you guys (and ok, for me, too).
There’s something about that buttery shortbread base that kind of beats out pie crust any day.
Both in terms of ease AND deliciousness.
Sorry, pie crust. The truth hurts sometimes.
Throw on a classic, sticky, sweet, crunchy, decadent pecan pie filling over the crust, and you have some of the best pecan pie bars ever.
For someone who really doesn’t like to take on dessert if there’s no chocolate in sight, I could not get over these bars.
I kept cutting off tiny pieces here and there until I realized I should have just carved out 1/3 of the pan.
I mean, seriously. Own the serving, right?
But…for chocolate lovers, there’s an easy fix. Toss a cup of chocolate chips (dark, always) in the filling before baking and you’ll have a really stellar chocolate pecan pie bar.
Yikes. Talk about irresistible.
As much as I love chocolate, this classic, no-frills version for pecan pie bars is fantastic.
And I’m guessing you might even convert some pecan pie naysayers along the way.
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Chocolate Variation: add 1 cup chocolate chips (my recommendation would be semisweet or bittersweet) to the filling before pouring on top of the crust. Syrup: I haven't tried it, but I'm guessing that light corn syrup might sub well for the pure maple syrup (although if you have pure maple syrup, the depth of flavor it lends this recipe is amazing!).
Chocolate Variation: add 1 cup chocolate chips (my recommendation would be semisweet or bittersweet) to the filling before pouring on top of the crust.
Syrup: I haven't tried it, but I'm guessing that light corn syrup might sub well for the pure maple syrup (although if you have pure maple syrup, the depth of flavor it lends this recipe is amazing!).