This delicious and buttery pecan bars recipe, inspired by Martha Stewart, is the perfect sweet and nutty treat for any occasion! With a crispy, golden crust and a rich, caramelized pecan filling, these bars are easy to make and use simple pantry ingredients. Perfect for a quick dessert or a holiday treat, they’re irresistibly good!
Recipe Ingredients:
For the Crust
- 1 cup plus 2 tablespoons (2 ¼ sticks) unsalted butter, room temperature plus more for the pan
- ¾ cup packed light brown sugar
- ½ teaspoon salt
- 3 cups all-purpose flour
For the Filling
- ½ cup (1 stick) unsalted butter
- ½ cup packed light brown sugar
- ¼ cup plus 2 tablespoons honey
- 2 tablespoons granulated sugar
- 2 tablespoons heavy cream
- ¼ teaspoon salt
- 2 cups (8 ounces) pecan halves
- ½ teaspoon pure vanilla extract
How To Make Pecan Bars?
- Preheat the oven & prepare the pan: Preheat oven to 190°C / 375°F. Brush a 23x33cm / 9×13-inch baking pan with melted butter. Line with parchment paper, leaving an overhang on all sides. Butter the parchment and set aside.
- Make the crust: In a large bowl, use an electric mixer fitted with the paddle attachment to beat the butter and brown sugar on medium speed until light and fluffy (about 2 minutes). Mix in the salt, then gradually add the flour, 1 cup at a time, mixing until fully incorporated. Continue mixing until the dough begins to form large clumps.
- Press and chill the crust: Press the dough into the prepared pan, spreading it to an even ¼-inch (6mm) thickness. Pierce the surface with a fork, then chill for 20 minutes until firm.
- Bake the crust: Bake for 20-22 minutes or until golden brown. Transfer to a wire rack and let it cool completely. Reduce the oven temperature to 160°C / 325°F.
- Make the filling: In a saucepan over high heat, combine the butter, brown sugar, honey, granulated sugar, heavy cream, and salt. Stir constantly until the mixture comes to a boil and thickens slightly, coating the back of a spoon (about 1 minute). Remove from heat and stir in the pecans and vanilla extract.
- Assemble and bake: Pour the pecan mixture evenly over the cooled crust. Bake for 15-20 minutes, or until the filling bubbles.
- Cool & cut into bars: Allow the bars to cool completely on a wire rack. Once set, run a paring knife around the edges of the pan and carefully invert onto a cooling rack, then flip again onto a cutting board. Use a sharp knife to cut into 1×3-inch (2.5×7.5cm) bars.
Recipe Tips:
- Chill the crust before baking : This helps the dough hold its shape and prevents it from shrinking or becoming too crumbly. Don’t skip this step for the perfect base!
- Use fresh pecans : Stale pecans can taste bitter or rancid. For the best flavor, toast them lightly before adding them to the filling.
- Don’t overcook the filling : Once it thickens and coats the back of a spoon, it’s ready! Cooking it too long can make the bars hard instead of gooey.
- Line the pan with parchment paper : Leave an overhang on the sides so you can easily lift the bars out after cooling. This makes cutting much easier!
- Let the bars cool completely : The filling needs time to set properly. Cutting too soon will cause them to fall apart. Be patient for perfect slices!
How To Store Leftovers?
- Refrigerate: Let the pecan bars cool completely to room temperature. Then, place them in an airtight container, layering them with parchment paper to prevent sticking. Store in the refrigerator for up to 1 week.
- Freeze: Once cooled, wrap the pecan bars tightly in plastic wrap, then place them in a freezer-safe container or ziplock bag. Freeze for up to 3 months. To serve, let them thaw at room temperature for a few hours before enjoying.
Nutrition Facts
- Calories: 206.2
- Total Fat: 13.7 g
- Saturated Fat: 6.6 g
- Cholesterol: 23.4 mg
- Sodium: 54.8 mg
- Total Carbohydrate: 23.3 g
- Dietary Fiber: 0.9 g
- Sugars: 12.5 g
- Protein: 1.9 g
Check out More Recipes:
Martha Stewart Pecan Bars
Description
This delicious and buttery pecan bars recipe, inspired by Martha Stewart, is the perfect sweet and nutty treat for any occasion! With a crispy, golden crust and a rich, caramelized pecan filling, these bars are easy to make and use simple pantry ingredients. Perfect for a quick dessert or a holiday treat, they’re irresistibly good!
Ingredients
For the Crust
For the Filling
Instructions
- Preheat the oven & prepare the pan: Preheat oven to 190°C / 375°F. Brush a 23x33cm / 9×13-inch baking pan with melted butter. Line with parchment paper, leaving an overhang on all sides. Butter the parchment and set aside.
- Make the crust: In a large bowl, use an electric mixer fitted with the paddle attachment to beat the butter and brown sugar on medium speed until light and fluffy (about 2 minutes). Mix in the salt, then gradually add the flour, 1 cup at a time, mixing until fully incorporated. Continue mixing until the dough begins to form large clumps.
- Press and chill the crust: Press the dough into the prepared pan, spreading it to an even ¼-inch (6mm) thickness. Pierce the surface with a fork, then chill for 20 minutes until firm.
- Bake the crust: Bake for 20-22 minutes or until golden brown. Transfer to a wire rack and let it cool completely. Reduce the oven temperature to 160°C / 325°F.
- Make the filling: In a saucepan over high heat, combine the butter, brown sugar, honey, granulated sugar, heavy cream, and salt. Stir constantly until the mixture comes to a boil and thickens slightly, coating the back of a spoon (about 1 minute). Remove from heat and stir in the pecans and vanilla extract.
- Assemble and bake: Pour the pecan mixture evenly over the cooled crust. Bake for 15-20 minutes, or until the filling bubbles.
- Cool & cut into bars: Allow the bars to cool completely on a wire rack. Once set, run a paring knife around the edges of the pan and carefully invert onto a cooling rack, then flip again onto a cutting board. Use a sharp knife to cut into 1×3-inch (2.5×7.5cm) bars.
Notes
- Chill the crust before baking : This helps the dough hold its shape and prevents it from shrinking or becoming too crumbly. Don’t skip this step for the perfect base!
- Use fresh pecans : Stale pecans can taste bitter or rancid. For the best flavor, toast them lightly before adding them to the filling.
- Don’t overcook the filling : Once it thickens and coats the back of a spoon, it’s ready! Cooking it too long can make the bars hard instead of gooey.
- Line the pan with parchment paper : Leave an overhang on the sides so you can easily lift the bars out after cooling. This makes cutting much easier!
- Let the bars cool completely : The filling needs time to set properly. Cutting too soon will cause them to fall apart. Be patient for perfect slices!
Martha Stewart Pecan Bars