Friday 6 January 2023

Pecan Pie Bars

 Transfer your usual pecan pie into a delicious tray bake perfect for sharing!
I love pecan pie and when autumn comes around, I am always curious as to why pecan pie is so huge in America and Canada and yet here in the UK it is lost on us. You just cannot buy it in a shop and I feel like it should be available. Once more people try it and find out how delicious it is, surely it would be popular! I''ve not actually got my own recipe for a pecan pie, I've made some very tasty ones from trustworthy bakers and all have been amazing. But sometimes a tray bake is a little easier than a pie as it doesn't require too much perfection. And so I've transformed a pecan pie into a tray bake. Do not worry, it still has that sweet, sticky caramel flavour to it and of course the crunch from many a pecan and the essential pie crust base. But this one you can eat with your hands for no fuss but I still consider it a dessert as it goes perfectly with some cinnamon ice cream for a little more flavour. 

If you love pecans and tray bakes....

Check out my other recipes for more inspiration!


Prep: 20 minutes
Cook: 1 hour
Serves: 16


  • Try not to over bake these bars, as it can make them quite tough to eat where the caramel/pecan filing has set too much. 
  • If in doubt, they can always be reheated in the microwave in 20 second bursts to keep them soft. 
  • If you can't find maple syrup, honey may work however the quantity may have to be adjusted as it is thicker and a lot sweeter. 
  • Spices like cinnamon or ginger could also be added for extra flavour!


  • 250g butter
  • 130g packed light brown sugar
  • 1 tsp salt
  • 300g plain flour
  • 240g butter
  • 100g packed light brown sugar
  • 50g caster sugar
  • 170g maple syrup
  • 70ml double cream
  • 1 tsp salt
  • 450g pecans, roughly chopped 


  1. Preheat the oven to 170℃ and grease and line a 9x13 inch baking tray with baking paper.
  2. Make the base first.
  3. In a large bowl, beat together the butter and sugar until fluffy then add in the salt.
  4. Gradually add the flour until roughly combined, then spoon the mixture into the baking tray.
  5. Use your fingers or the back of a spoon to press the base into the tray in an even layer.
  6. Pierce the base all over with a fork then place in the oven to bake for 25 minutes until golden.
  7. Meanwhile make the filling.
  8. In a saucepan, combine the butter, sugars, maple syrup and double cream and bring to a boil for a bout 2 minutes.
  9. Remove from the heat and stir in the pecans thoroughly until coated in the mixture. Spoon the filling on top of the baked base. 
  10. Bake for about 25 minutes or until golden.
  11. Leave to cool in the baking tray before removing.
  12. Slice into squares and serve. Best kept in an airtight container at room temperature for up to 5 days. Enjoy!



No comments

Post a Comment

© Christina Cullen | All rights reserved.
Blog Layout Created by pipdig