Print

Perfect Small-Batch Pecan Pie Bars for Two

pecan pie bars - featured image
Print Recipe

These small-batch pecan pie bars feature a buttery shortbread crust and a gooey caramel-pecan topping, perfectly portioned for two. They come together in under an hour with simple pantry ingredients and are a crowd-pleaser, even for pecan pie skeptics.

Ingredients

Scale
  • 4 tablespoons (57g) unsalted butter, cold and cubed
  • ½ cup (60g) all-purpose flour
  • 2 tablespoons (15g) powdered sugar
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon salt
  • ¼ cup (60ml) light corn syrup
  • ¼ cup (50g) light brown sugar, packed
  • 2 tablespoons (28g) unsalted butter, melted
  • 1 large egg, room temperature
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon salt
  • ¾ cup (75g) pecan halves

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides. Lightly spray with nonstick spray.
  2. In a medium bowl, whisk together flour, powdered sugar, and salt. Add cold, cubed butter. Use a pastry cutter or two forks to cut butter into flour mixture until it resembles coarse sand with a few pea-sized butter pieces. Add vanilla and stir with a fork until dough just comes together (it will be crumbly).
  3. Press mixture evenly into prepared pan. Use bottom of a measuring cup or fingertips to flatten and compact. Prick crust all over with a fork. Bake for 12-14 minutes, until edges are just golden. Set on a cooling rack.
  4. In a small bowl, whisk together melted butter, brown sugar, and corn syrup until smooth. Add egg, vanilla, and salt; whisk until fully combined and glossy. Gently fold in pecan halves.
  5. Pour pecan filling over warm crust and spread evenly. Bake for 18-22 minutes, until filling is set around edges but slightly jiggly in center. Top should be deep amber and pecans toasted.
  6. Cool completely in pan on a wire rack (1-2 hours). For cleaner slices, chill in fridge for 30 minutes. Use parchment overhang to lift block out, place on cutting board, and slice into 4 even bars with a sharp knife.

Notes

For best results, use room temperature egg and cold butter for crust. Toast pecans for 5 minutes at 350°F for extra depth. Bars taste even better the next day. Store in airtight container at room temperature for up to 3 days, or freeze individually for up to 3 months.

Nutrition

Keywords: pecan pie bars, small batch, dessert for two, pecan bars, shortbread crust, date night dessert, easy pecan bars

Find it online: https://ovenmila.com/perfect-small-batch-pecan-pie-bars-for-two/