Pecan Pie Bars Recipe

4.70 from 10 votes

This recipe delivers if a crunchy, gooey, salty, sweet bar cookie sounds good to you. Please don't wait until Thanksgiving to try them; they're delicious all year long.

Course Dessert

Cuisine American

Keyword bar cookies, coconut, pecans

Dietary Restrictions Vegetarian

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 333kcal

Author Lisa Lotts

Ingredients

For The Crust:

1⅓ cups all purpose flour
4½ tablespoons sugar
½ teaspoon salt
6 tablespoons melted butter

For Filling:

½ + 1 tablespoon cup brown sugar
⅓ cup corn syrup
5 tablespoons melted butter
¼ teaspoon salt
¾ cup sweetened, flaked coconut
3 cups whole pecans toasted
¼ teaspoon flaky sea salt

US Customary - Metric

Instructions

TOAST THE PECANS:

Preheat the oven to 350°. Place 3 cups whole pecans on a baking sheet and roast for 8-10 minutes or until toasted and fragrant. Set aside.

PREPARE THE PAN:

Cut parchment paper to fit the bottom of an 11x7 rimmed baking pan allowing for 3-4 inches of overhang on each side. Spray the bottom and sides of the pan with vegetable spray and lay the parchment in the pan, to create a sling. Spray the parchment paper with vegetable spray and set aside.

FOR THE SHORTBREAD CRUST:

In a small bowl, combine 1⅓ cups all purpose flour, 4½ tablespoons sugar and ½ teaspoon salt. Whisk to combine. Stir in 6 tablespoons melted butter until combined. (Note: You may need to use your clean hands to finish combining the ingredients).
With your fingertips, press the dough evenly into the bottom of the prepared pan. Set aside.

FOR THE PECAN FILLING:

Mix ½ + 1 tablespoon cup brown sugar, ⅓ cup corn syrup, 5 tablespoons melted butter, and ¼ teaspoon salt in a medium-sized bowl until well combined.
Add ¾ cup sweetened, flaked coconut and toasted pecans and stir to until the nuts are well coated with the wet ingredients.
Pour the pecan mixture into the prepared pan and spread evenly in the pan. Bake for 20-25 minutes or until the filling is bubbly and the coconut is well-toasted. Sprinkle evenly with ¼ teaspoon flaky sea salt.
Let the bars cool to room temperature, then carefully lift the bars from the pan using the overhanging parchment as a sling and transfer to a cutting board.
Using a very sharp knife, slice into 15 equal-sized bars. Transfer to a platter to serve or stack in an airtight container, layering a piece of parchment paper between the bars to prevent sticking.

Notes

Store coconut pecan bars in an airtight container at room temperature. Separate layers with parchment paper so they don't stick together.

Nutrition