These pecan pie crumble bars are perfect for the holidays or when you need a little holiday spirit any time of the year! These bars have a shortbread pie like crust, gooey pecan pie filling, and the easiest crumble topping. After trying these, you may never need pecan pie again. If you’re not usually a fan of pecan pie, give these pecan pie crumble bars a shot, they just may surprise you!
November is here and that means Thanksgiving is just around the corner! Dessert around the holidays has always been my favorite part. Inevitably, every year we all have a hard time choosing between all of our variations of pie. So, this year, we’ll be able to have a slice of pumpkin pie and a pecan pie crumble bar, too!
The idea is based on an old-fashioned potluck dinner party. Each blogger is bringing one or more dishes to the party, so be sure to stop by each one and get some ideas for your own Thanksgiving meal. We?ll be posting to social media with the hashtag #blogsgivingdinner, but you can see the entire menu below in our recipe roundup.
Last year I wasn’t able to participate while I was on maternity leave, but this year I was ready to go! I wanted to do something a little different this year since the first year I did family recipes (Grandma’s Pecan Pie and Sausage Stove Top Stuffing). Then the idea for these bars popped into my head.
There’s never been a competition for me when it comes to pumpkin pie versus pecan pie. I’ve always gone straight for pumpkin. I had convinced myself that I didn’t like pecan pie at all, though truthfully I’ve only tried it a handful of times. When I made these pecan pie bars, I used the filling from my grandmother’s pecan pie recipe and they looked so good that I just had to try them.
You guys, I haven’t been able to stop eating these bars. Usually, I make desserts, eat one and I’m fine. But these bars? I’ve eaten over half of them because I just can’t get enough. My family has already decided that these may just replace our usual pecan pie versus pumpkin pie battle. Because, again, you can totally have both!
One of my favorite parts about these bars is the crumb topping. I love pies with crumb toppings and while pecan pies don’t traditionally have a crumb topping, I’m thinking they should from now on. Ever since I made these bars, this crumble topping has become my go to for all the crumb desserts, like peach raspberry crisp, caramel apple crumble muffins, and fall apple crisp.
There are a handful of “pecan pie” bar recipes out there, but I think this one truly is my favorite. I hope you’ll give it a shot and maybe it’ll even replace your favorite holiday pie, too!
- 1 3/4 cups all purpose flour
- 1/2 cup sugar
- 3/4 cup cold butter
Pecan Pie Filling
- 1 tablespoon butter, melted
- 1 cup brown sugar
- 2 tablespoons flour
- 1 cup dark corn syrup
- 3 well beaten eggs
- 1 teaspoon vanila
- 1 cup finely chopped pecans
- 1/2 cup unsalted butter, melted
- 1 cup + 4 tablespoons all-purpose flour
- 6 tablespoons brown sugar
- 6 tablespoons rolled oats
- Preheat oven to 350 for dark pans and 325 for glass pans
- Lightly grease a 9 x 13 pan and then line with parchment paper
- Mix together flour and sugar in a bowl
- Using a pastry dough cutter or two forks, "cut" cold butter into flour mixture, until beads of butter are throughout the mixture
- Lightly press the dough into the parchment paper lined pan to form crust
- Bake for 20 minutes until edges are just beginning to brown.
- Pour pecan pie filling into crust immediately.
Pecan Pie Filling
- Mix melted butter and brown sugar.
- Add eggs.
- Add flour.
- Add syrup, vanilla and nuts and whisk together.
- Pour into HOT baking dish after crust has baked for 20 minutes.
- Bake for 10 minutes before adding crumble topping to keep layers separate.
- Add flour, brown sugar and oats to bowl.
- Melt 1/2 cup butter.
- Pour butter over flour, brown sugar and oats and stir to combine using a fork.
- Break up larger chunks into small course "pebbles" of oat mixture.
- Pour over pecan pie filling layer and carefully spread over bars evenly.
- Bake for 30-45 minutes until pie filling layer is solid.
- Remove parchment paper (with pie bars on top) and place on a cooling rack to cool.
- Edges may be need to be cut off if they are too hard to eat.
- Use a sharp knife to cut bars on top of a cutting board.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 472 Total Fat: 28g Saturated Fat: 14g Trans Fat: 1g Unsaturated Fat: 13g Cholesterol: 100mg Sodium: 124mg Carbohydrates: 51g Net Carbohydrates: 0g Fiber: 2g Sugar: 30g Sugar Alcohols: 0g Protein: 6g