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Pecan Pie Bars (with a Secret Ingredient)

Pecan Pie Bars (with a Secret Ingredient)

The Ultimate Pick-Up Bar ~ Perfect for the Holidays! 
A press-in shortbread crust with a pour-on-top filling enriched with a crunchy pecan topping. Delish!

Pecan Pie in a pick-up bar
These bars have it all! Quicker to bake than pecan pie with a high, creamy rich filling that’s sweet, but not cloyingly sweet.
The Secret Ingredient: Lyle’s Golden Syrup from England.

The Secret Ingredient: Lyle’s Golden Syrup from England. Typically sold in a beautiful green and gold can, some shops sell it in an easy for bottle.

It seems like all pecan pie/bar recipes call for corn syrup. So try Lyle’s instead – a pure, clean taste with all natural ingredients (no GMOs!)

I also add a little pure maple syrup in the recipe – I love the flavor it lends to the bar’s filling.

Pecan Pie Bars (with a Secret Ingredient)
Pecan Pie Bars (with a Secret Ingredient) Easy to cut into bars ~ Bake in a 9″ x 13″ pan, makes about 28.
  • My bars have a buttery shortbread press-in crust which is simple to make – you partially bake it. Add an extended sheet of parchment paper on the bottom for easy cutting.
  • The filling is made on the stovetop; Lyle’s Golden Syrup, Coconut Palm Sugar, Butter and Maple Syrup are combined and warmed until the sugar has dissolved. Beat in Eggs, Vanilla, Sea Salt and Flour, then Pecan Pieces and pour over the partially baked crust.
  • Bake until set, cool then cut into even squares. You’ll have about 28 of them.
  • These bars freeze very well!! Wrap well, then add to a container with a tight seal.
  • Golden syrup or light treacle is a thick amber-colored sugar syrup – not to be confused with corn syrup. Find it at better grocers, or online. I would substitute only a non GMO dark corn syrup.
  • I do not use corn syrup, unless it has been non GMO certified.
  • You can find Wholesome brand corn syrup in better grocers, but at a high price tag, I use Lyle’s Golden Syrup, made without a corn product – all natural, with no preservatives.

A Little History:
Since 1881 Abraham Lyle built a sugar refinery on the Thames in East London. and as part of the cane sugar refining he produces a rich golden and smooth treacly syrup. Calling it “goldie” he starts selling it from wooden casks.
Recognized by Guinness Wold Records as having the world’s oldest branding and packaging.

Enjoy!
Karen

Pecan Pie Bars (with a Secret Ingredient)

Pecan Pie Bars (with a Secret Ingredient)

The Ultimate Pick-Up Bar ~ Perfect for the Holidays! A press-in shortbread crust with a pour-on-top filling enriched with a crunchy pecan topping. Delish!
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 28 bars
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Ingredients

Shortbread Crust:

  • 1 3/4 cups flour (can use gluten free flour blend)
  • 1 1/2 sticks unsalted butter (12 tablespoons) cold, I use organic
  • 1/3 cup pure cane sugar I use organic
  • 1/4 teaspoon sea salt

Pecan Filling:

  • 1 cup Lyle's Golden Syrup* (not the same but can use organic dark corn syrup)
  • 1 cup coconut palm sugar  organic (can use light brown sugar)
  • 2 tablespoons unsalted butter I use organic
  • 2 tablespoons real maple syrup
  • 1/2 teaspoon sea salt
  • 1 teaspoon pure vanilla extract
  • 5 tablespoons flour (can use gluten free flour blend)
  • 4 large eggs room temperature, I use pasture raised
  • 2 cups pecans medium chop

Instructions

Shortbread Crust:

  • Preheat oven to 350 degrees.
    Add a piece of parchment paper to a 13" x 9" pan, lightly grease bottom and sides.
  • Add flour, sugar and sea salt in a medium sized bowl. Add butter in tablespoons and cut with a pastry blender until the mixture resembles fine crumbs. Bring together the dough quickly with your hands and add to the prepared pan. Bake until lightly golden 22 - 25 minutes.
  • In a medium sized saucepan, add golden syrup, coconut palm sugar, butter and maple syrup. Heat, stirring to dissolve sugar - when bubbles, take off heat. Add sea salt and vanilla. Let stand 10 minutes.
  • Beat eggs in a small bowl. Add 1/4 of the eggs to the saucepan, mix with a wire whisk. Then, add remaining eggs and mix until emulsified. Add chopped pecans; mix in.
    Pour over the partially baked crust. Bake for 26 - 28 minutes until set.
  • Cool the bars well, cut into even sized squares.

Notes

* Lyle’s Golden syrup is a thick amber-colored sugar syrup – not to be confused with corn syrup.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
COURSE: Dessert
CUISINE: American
KEYWORDS: pecan pie bars, pecan pie bars for Thanksgiving
Nutrition Facts
Pecan Pie Bars (with a Secret Ingredient)
Amount per Serving
Calories
200
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
4
g
Cholesterol
 
37
mg
12
%
Sodium
 
85
mg
4
%
Potassium
 
53
mg
2
%
Carbohydrates
 
26
g
9
%
Fiber
 
1
g
4
%
Sugar
 
17
g
19
%
Protein
 
3
g
6
%
Vitamin A
 
168
IU
3
%
Vitamin C
 
0.1
mg
0
%
Calcium
 
13
mg
1
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Pecan Pie Bars (with a Secret Ingredient)

To say hello, discuss a recipe, share one, or have a comment - I would love to know what you think!

    • Emily
    • 20 Oct 2023
    Reply

    5 stars
    Made these bars last year for Thanksgiving and all gobbled them up. Quite simple to make with great flavor, maybe the maple syrup? I did find the lyle syrup and really like it, better than corn syrup. Easy to make, now a staple when I bake.

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