Beth's Pecan Bars | ENTERTAINING WITH BETH

Learn how to make my pecan bars in time for Thanksgiving! I love this recipe because pecan bars are way easier to make than Pecan Pie, because there is no pie crust to deal with.

#entertainingwithbeth #thanksgivingrecipe #pecanbars

Instead this recipe has a shortbread crust that just gets pressed into the tin (no refrigerating, rolling or shaping like pie dough!) You get all the deliciousness of a Pecan Pie, without all the work!

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BETH'S PECAN BARS
Makes 18 small bars or 9 large squares

INGREDIENTS:
For the Crust:
1 ½ cups (360 g) of butter
1 cup (200g) white sugar
1 egg
2 tsp (10 ml) vanilla extract
½ tsp (2.5ml) salt
4 tsp (20 ml) orange zest
3 1/3 (400g) cups of all-purpose flour

For the topping:
½ cup (120 g) of butter
1 cup (180g) light brown sugar
1/3 cup (80 ml) honey
pinch of salt
1 tbsp (15 ml) heavy cream
½ tsp (2.5 ml) vanilla extract
3 ½ cups (525 g) of raw pecan halves

METHOD:
Preheat Oven to 350F (176C)

To create the crust beat together the sugar and butter with an electric mixer. Once fluffy add the egg, and vanilla and beat to combine. Then add the salt and orange zest beat to combine, then add the flour in thirds, beating after each addition.

Turn dough out and fit it into a 10 x 10 pan that has been sprayed with baking spray. Preferably a removable bottom pan, otherwise line a 10 x 10 brownie pan with parchment paper or foil (2 sheets going opposite directions) this will make it easier to remove the bars once they are done.

Bake crust for 25-30 minutes or until fully set and golden brown.

Meanwhile prepare the pecan bar filling.

In a large sauce pot combine butter, brown sugar, honey and salt. Set over medium heat, whisking while the mixture melts and combines. Remove from the heat. Whisk in heavy cream and vanilla.

In a large bowl place the pecan halves, pour filling mixture over pecans and toss to combine so that all the nuts are well-coated.

Once crust has baked and is slightly cooled. Pour the pecan mixture on top, spreading it out with a spatula to form an even layer, making sure all corners of the crust are covered with the pecans.

Place back in oven, placing a baking sheet lined with foil, under the pan to catch any drippings.

Bake for 25 minutes, until filling is set. It will still look a little wet, but that’s OK it will set up as it cools.

Allow to cool completely at room temperature. Then place uncovered in the fridge for at least 2 hours, or overnight is even better to fully set. They will be easier to cut if you allow to stay refrigerated overnight.

Remove from pan, slice the pecan bars into 9 squares, and then cut each square in half to create a bar. Keep the pecan bars in the fridge until ready to serve. Lightly covered.

30 minutes before serving bring the bars to room temperature. Place on a cake stand and serve! Enjoy!

ABOUT THIS CHANNEL

[oceanlbi]

Not only are Beth's recipes so delicious and beautifully presented but she is such a sweet person, so refreshing to see, we need more people like her.

[danielapagliaro]

I made these Pecan Bars for Thanksgiving and they were wonderful, not too sweet, just perfect. Everyone loved them. Thank you Beth.

[XjtBA]

I have made these a number of times. They are awesome, but very, very sweet. I reduced the amount of sugar and brown sugar slightly, and they were perfect. As I mentioned below, do not omit the orange zest in the base! Also, when removing the dough for the base, be sure to put it on a lightly floured surface and knead a couple of times before patting into the pan. One time, the dough was too sticky, and it was difficult to put it in the pan because I didn’t first dust it with flour. It then baked too doughy. It needs to be firm enough to pat into the pan.

[debbie-annmohammed]

Hi Beth made this for the 3rd time it was totally divine everyone loved it

[cookieslee]

I have made these over and over again. Thank you so much. They are always a hit!!!

[labuzaid]

Made this tonight and was very impressed! A must try

[acmulhern]

This is such a neat idea. Such a time saver for the busy thanksgiving feast (especially because we always invite family and friends, so any time saver is welcome) and they look incredibly delicious.

[joanl]

Everything you make is outstanding, Beth!

[rhondawilliams]

Oh Beth, you have done it now. What a great dessert for the fall. Yum!

[marievillella]

Hi Beth, I love this recipe & the way you take us step by step with ingredients & methods makes it so easy to follow😊You are the best chef on you tube xx

[ruthgreen]

Made this for Thanksgiving and was a big hit! Absolutely woonderful...thank you!

[markamonett]

My Go-To recipe for pecan squares. The zest in the crust is the little som-something!

[andreawehrle]

I’ve never seen a pan like that. How great is that!!

[DimitrasDishes]

I ALWAYS like before watching because I know your video will be outstanding ❤️

[hygieagaloos]

I made this snd mailed to all my family and its a hit Thsnk you Beth never fail with your recipes

[tanya]

I just made these in preparation for Thanksgiving 2020 🦃 and of course had to sneak a little taste... 😉 Delicious 10/10! 🤤 I didn't have a 10x10 pan and instead used a 9x13 pan. The crust is the right thickness but greedily I felt it could use a bit more topping (also given my slightly bigger pan). Next time I will 1.5 the topping recipe. Also, for anyone reading I omitted the orange zest as I don't like the texture of zest (orange or lemon) and the crust turned out great. They are decadently sweet so I cut them into bite size bars for just a little hit of sugar... Super easy to make. 🤗 Thank you for a wonderful recipe.

[monelleny]

An old German baker in our town used to make these many years ago, but the pecans were mixed with maraschino cherries. Omg, they were fabulous! If you are feeling health conscious, amazon sells cherries from Tillen Farms without any nasty ingredients.

[aigoochamnaa]

Love that this recipe doesn’t use corn syrup! I love pecan pie but always feel guilty eating it... this one, I’ll feel a little less guilty eating ;)

[dishokaur]

Can't wait to make these they look amazing 😋
All the way from 🇬🇧

[svetlanavukolic]

Dear Beth, this must be as delicious as it looks like!!! Great recipe as always.