These easy Pecan Pie Bars are loaded with pecans in a homemade caramel over a shortbread crust. Add Pecan Squares to your holiday cookie platter! These have just the right balance of textures and flavors, and are so satisfying.
Pecan Pie Bar
Crust Ingredients:
- 1+5½ Tbsp. butter
- ¼ c. granular sugar
- 1 large egg or "JUST egg or Simply eggless"
- ¼ tsp. vanilla
- 1½ c. MinusG Pie Mix
- ¼ tsp. baking powder
- pinch of salt
- food starch
Topping Ingredients:
- 9 Tbsp. butter
- ⅓ c. granular sugar
- ½ c brown sugar
- ¼ tsp. orange zest
- ¼ tsp. lemon zest
- 2tbsp heavy cream
- 2 ⅔ c. coursly chopped pecans
Directions:
- Preheat the oven to 350 degrees F.
- For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes.
- Add the eggs and the vanilla and mix well.
- Mix together the pie mix, baking powder, and salt. Add the dry ingredients into the batter with the mixer on low speed until just combined.
- Press the dough evenly into an ungreased 9x9-inch baking pan, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with a food starch.
- Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
- For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir.
- Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust.
- Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.