Brown Butter Pecan Pie Bars Recipe

Brown Butter Pecan Pie Bars Recipe

How To Make Brown Butter Pecan Pie Bars

Pecan pie bars may be small in size, but they are packed with flavor. This recipe even uses brown butter that gives an extra layer of deliciousness.

Preparation: 30 minutes
Cooking: 50 minutes
Total: 1 hour 20 minutes

Serves:

Ingredients

For the Brown Butter Crust:

  • 1cupunsalted butter
  • ½cupgranulated sugar
  • 1tsppure vanilla extract
  • ½tspsalt
  • 2cupsall purpose flour,spoon & leveled

For the Pecan Pie Topping:

  • ½cupunsalted butter
  • ½cupbrown sugar,light or dark
  • ½cuppure maple syrup
  • 2tbspheavy cream
  • 2large eggs,beaten
  • 3cupspecans,coarsely chopped shelled
  • sea salt,for sprinkling, optional

Instructions

  1. Preheat the oven to 350 degrees F and grease a 9×13-inch pan or line with parchment paper leaving an overhang on the sides to lift the finished bars out. Set aside.

Crust:

  1. Slice the butter up into pieces and place in a light-colored skillet. Melt the butter over medium heat, stirring occasionally. Once melted, the butter will begin to foam.

  2. Keep stirring occasionally. After 5 to 8 minutes, the butter will begin browning. Once browned, remove from heat immediately and allow to cool for 5 minutes.

  3. In a large bowl, stir the brown butter, granulated sugar, vanilla extract, and salt together in a medium bowl. Stir in the flour until evenly combined.

  4. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes.

Pecan Pie Topping:

  1. Combine the butter, brown sugar, maple syrup, and heavy cream in a medium saucepan over medium heat. Whisk to combine the ingredients and dissolve the sugar.

  2. Bring to a boil and allow to boil for 3 minutes. As it is boiling, carefully spoon ½ cup of the mixture into a glass measuring cup.

  3. Slowly drizzle it into the beaten eggs. Stir frequently to keep it moving so the eggs do not scramble.

  4. Once the ½ cup mixture is added to the beaten eggs, slowly drizzle and whisk this back into the pot. Remove from heat, stir in the pecans, and pour evenly over the crust.

  5. Bake for 30 to 35 minutes. A toothpick inserted in the center should come out mostly clean. If the top is getting too brown as it bakes, loosely cover with aluminum foil.

  6. Remove from the oven, set on a wire rack, and allow to cool completely before cutting into squares. Cover and store leftover bars at room temperature or in the refrigerator for up to 1 week.

Nutrition

  • Calories: 280.59kcal
  • Fat: 21.38g
  • Saturated Fat: 8.49g
  • Trans Fat: 0.47g
  • Monounsaturated Fat: 8.33g
  • Polyunsaturated Fat: 3.25g
  • Carbohydrates: 21.29g
  • Fiber: 1.47g
  • Sugar: 11.66g
  • Protein: 2.89g
  • Cholesterol: 47.72mg
  • Sodium: 130.97mg
  • Calcium: 26.11mg
  • Potassium: 90.27mg
  • Iron: 0.90mg
  • Vitamin A: 109.22µg
  • Vitamin C: 0.14mg
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