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No Bake Pecan Pie Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 7 reviews
  • Author: Evelyn
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

These No Bake Pecan Pie Bars combine a buttery pecan shortbread cookie crust with a rich, sweet pecan filling that sets up in the fridge—perfect for an easy, delicious dessert without turning on the oven.

Ingredients

Crust

  • 20 pecan shortbread cookies
  • 5 Tablespoons unsalted butter, melted
  • Pinch salt

Filling

  • 1 cup brown sugar
  • 1 cup Karo® Light Corn Syrup
  • 2 teaspoons vanilla extract
  • 3 cups pecan pieces
  • ¼ teaspoon salt

Instructions

  1. Prepare the pan: Line an 8 x 8 inch square pan with parchment paper on all sides to ensure easy removal of the bars later. Set aside.
  2. Make the crust: In a food processor, combine the pecan shortbread cookies, melted butter, and a pinch of salt. Pulse until the mixture clumps together and no large cookie pieces remain. Press this mixture firmly into the prepared pan using a flat bottomed measuring cup to create an even layer. Place the crust in the refrigerator to set while you prepare the filling.
  3. Cook the filling: In a medium heavy-bottomed saucepan, combine the brown sugar and Karo® Light Corn Syrup. Stir to mix and bring to a boil over medium-high heat. Let the mixture boil for 30 seconds, then remove from heat.
  4. Add flavorings and pecans: Stir in the vanilla extract and ¼ teaspoon salt. Fold in the pecan pieces until they are fully coated with the sugar syrup mixture.
  5. Assemble the bars: Quickly pour the hot pecan filling evenly over the chilled cookie crust. Use a rubber spatula to spread it into an even layer.
  6. Chill to set: Place the pan back into the refrigerator for at least 1 hour, or preferably overnight, to allow the filling to fully set and firm up.
  7. Serve: Once set, lift the bars out of the pan using the parchment paper edges and use a sharp knife to cut into 16 pieces. Enjoy your no bake pecan pie bars!

Notes

  • Make sure to press the crust firmly and evenly to prevent crumbling when slicing.
  • The filling needs to be poured quickly before it sets to ensure an even layer.
  • Store the bars refrigerated in an airtight container for up to 5 days.
  • For easier cutting, warm the knife with hot water and dry between cuts.
  • To make pecan shortbread cookies from scratch, combine finely chopped pecans with your favorite shortbread recipe.

Find it online: https://evelynscooking.com/no-bake-pecan-pie-bars-recipe/