Mini Pecan Pie Bars

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 25
Baking Temp 350°F

Equipment

  • 8x8-inch baking dish
  • Electric mixer
  • Aluminum foil
  • Nonstick cooking spray

Ingredients

  • ¾ cup plus 2 tablespoons all-purpose flour
  • 6 tablespoons unsalted butter, softened
  • 3 tablespoons granulated sugar
  • 3 tablespoons finely chopped pecans

Instructions

For the mini pecan pie bars

  • Preheat oven to 350oF. Line the 8x8 inch baking pan with aluminum foil or parchment paper, leaving an overhang of about 2 inches on two sides. Spray the foil or paper with nonstick spray.
  • For the crust: In the bowl of the electric mixer, combine the flour, butter and sugar of the crust ingredients. Beat at medium speed, scraping bowl often, until mixture resembles coarse crumbs. Stir in 3 tablespoons chopped pecans.
  • Press crust mixture evenly into prepared pan. Bake 15 minutes or until edges are light golden brown.
  • Meanwhile, combine the filling ingredients in medium bowls. Mix well.
  • Pour filling over hot, partially baked crust. Bake an additional 30-33 minutes or until filling is set and knife inserted 1-inch from edge comes out clean.
  • Cool completely; then refrigerate 30 minutes.
  • Remove from pan using the foil or paper overhang and place on a cutting board. Remove aluminum foil or paper from the bars and discard.
  • Using a large, sharp knife, cut into 25 small squares.
  • Store in a refrigerator for 3-4 days or freeze with parchment paper between layers of bars.
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