Classic pecan pie is one of my family’s favorite recipes. It’s hard for me to imagine the holiday season without it, but it’s kind of a hassle to make. I developed these easy pecan pie bars to take the hassle out of making this delicious pie. They taste just as good, and everyone can decide how big of a piece they want– no judgment here!
How to Store
Store leftover easy pecan pie bars in an airtight container in the refrigerator for up to 3 weeks or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before serving chilled, at room temperature, or gently warmed.
How to Make Pecan Pie Bars Step by Step
Mix the Dry Ingredients: Preheat your oven to 350°F (325°F if using a glass dish), spray a 9×13-inch baking pan with nonstick spray, and set aside. In the bowl of a food processor, add 2 cups of all-purpose flour, ½ cup of powdered sugar, and ½ teaspoon kosher salt. Pulse 3 times to combine the ingredients. Cut in the Butter: Add 1 cup of cold unsalted butter and pulse until the mixture is crumbly and the butter is just smaller than pea size. Bake the Crust: Pour the flour/butter mixture into the prepared dish and press firmly down, being sure to get corners and edges. Bake the crust for 15 minutes and transfer from the oven. Mix the Topping: In a medium bowl, whisk 14 ounces (1 can) of sweetened condensed milk, 1 large egg, and 1 teaspoon of vanilla extract together. Fold in the Toffee and Pecans: Stir in 8 ounces (1 package) of toffee bits and 1 cup of chopped pecans; set aside until the crust is ready. Spread the Topping: When the crust is ready, give the pecan mixture a couple of stirs and slowly spread it evenly over the crust. Bake the Bars: Bake the bars at 350°F for 25 minutes, or until golden brown and set in the middle. Set the bars on a cooling rack to cool, and after 10 minutes, slide a sharp, thin knife between the pan and the bars to loosen the sides. Allow the bars to cool completely before cutting into bars.
