Buttery Crust Heaven: How to Make the Best-Ever Pecan Pie Bars

Use Cold Butter: For a tender crust, cut cold butter into your flour and sugar. Don’t overmix—crumbly is good.

Par-Bake the Crust: Pre-bake the crust for 15–20 minutes so it doesn’t get soggy once you pour in the filling.

Line Your Pan: Use parchment paper with overhang to lift the bars out easily after baking.

Brown Sugar is Key: For a rich, caramel-like flavor in your filling, use dark brown sugar.

Add a Touch of Vanilla: It enhances the nutty flavor of the pecans and adds warmth.

Don’t Overbake: Bake just until the center is set. It should jiggle slightly—like a classic pecan pie.

Cool Completely: Let the bars cool fully before slicing. This helps them firm up and cut cleanly.

Use a Serrated Knife: For perfect edges, use a sharp, serrated knife when cutting your bars.

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