From Cleo Coyle: These Pecan Pie Bars make a great dessert for Thanksgiving and a lovely cookie for eating or gifting at Christmas and Hanukkah. They're also a handy pantry recipe for winter because they freeze so well. But there are even more reasons why Marc and I call these the "Best Ever" Pecan Pie Bars. And I'll give you those reasons in the recipe below...
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Cleo Coyle writes two bestselling mystery series with her husband. To learn more, click here. |
☕ A Recipe Note from Cleo
The buttery layers of sweet, nutty flavor in these Pecan Pie Bars pair beautifully with coffee or tea. They freeze well, keep fresh for long periods of time, and are a cheerful favorite when served on cookie trays for parties, or after-dinner dessert plates.
After experimenting with different types of crusts and topping ingredients, I believe this version is the "best ever," and here’s why…
(1) Cream Cheese Crust: Because cream cheese does not melt as easily as butter, it makes a dough that is easier to work with yet it's still flaky. I've adjusted the ratio of flour to fat to create the perfect press-in crust, one that's tender but also strong enough to hold its shape for a bar. But the main reason I'm using this crust is for flavor. The slightly tangy (yet tender) crust creates a delicious counterpoint to the very sweet pecan topping. It's a marriage made in culinary heaven!
(2) Chopped Pecans: I use coarsely chopped pecans for our bars instead of whole halves like many other recipes. The reason is simple: chopping the nuts allows more surface area to be exposed to the hot sugar, creating more tasty caramelization.
(3) Combo of Dark Corn (or Cane) and Maple Syrups: Maple syrup gives a beautiful flavor to pecan pie and some bakers use it instead of corn syrup. I split the difference for two reasons...
Maple syrup can be pricey. But that's not the only reason. The bold, earthy flavor of dark corn syrup (or the more traditional sugar cane syrup, such as Steen's) is such a classic flavor in pecan pie that leaving it out would be, well, just wrong. So my recipe uses half maple for flavor and a small amount of dark corn (or sugar cane) syrup for economy but also for that more earthy traditional note.
(4) Troubleshooting: I've built tips and advice into this recipe to help avoid pitfalls and achieve a nearly perfect end product.
Why nearly perfect? Because while perfection is a common goal, it's overrated. Or as our amateur sleuth Clare Cosi puts it in our Coffeehouse Mysteries: "Being good is better than being perfect."
These bars may not be perfect, but they are very good!
May you eat with joy!
~ Cleo Coyle, author of
"Where coffee and crime are always brewing"
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Pecan Pie Bars or Bites
For the press-in cream cheese crust
1/2 cup butter (1 stick), slightly softened
3/4 cup cream cheese, slightly softened
1/2 cup white, granulated sugar
1/4 teaspoon table salt (or ½ teaspoon kosher salt)
1-1/2 teaspoons pure vanilla extract
2-1/4 cups all-purpose flour
1 egg white (save the yolk for the filling)
For the whisk-together pecan pie filling
2 Tablespoons unsalted butter
1/2 cup maple syrup
1/4 cup dark corn syrup
1 Tablespoon cornstarch
1/2 cup light brown sugar, packed
1/2 cup white, granulated sugar
1-1/2 teaspoons pure vanilla extract
3/4 teaspoon table salt (or 1-1/2 teaspoons kosher salt)
3 large eggs +
1 egg yolk (save white for crust)
2 cups coarsely chopped pecans (measure after chopping)
Step 1 – Prep pan: In your 9 x 13-inch baking pan, create a crisscrossing sling out of parchment paper so you can remove the slab of pecan pie easily and cut it into bars.
Two Tips: If you butter or spray the pan first, it will act like glue to keep the parchment neatly in place. I would also suggest lightly buttering the paper or coating with non-stick spray.
Step 2 – Make the easy press-in crust: Using an electric mixer, cream the butter, cream cheese, sugar, salt, and vanilla until light and fluffy. Stop the mixer.
Add the flour.
Blend until the dough makes coarse crumbs.
Note: If your mixer creates dough instead of crumbs, don't worry. It simply means that your butter and cream cheese were not "slightly soft" as directed but very soft. You can still proceed with the recipe as directed below...
Pour these crumbs (or dough) into the pan and press it evenly along the bottom and up the sides of the pan at least half an inch (3/4 of an inch is even better). This crust edge will prevent the loose filling from spilling beneath the crust and ruining the bars. Here are a few more helpful tips to create perfect bars.
Tips for perfect press-in crusts:
Cover the crumbly dough with plastic and use the side of a glass to roll the dough into an even layer.
Use the bottom of the glass to press the corners into a smooth, even crust.
Once again: Make absolutely sure you press that crust about half an inch to 3/4 of an inch up the sides of the pan. This is important because it will keep the filling from spilling over the edge, which will ruin the bars.
Flute edges as shown, and use a fork to thin them out. You don’t want edges that are overly thick. The fork tines create a more even texture.
Re-cover with plastic wrap and put the pan in the fridge and chill it for 30 minutes. This is very important to getting good results. The chilled dough going into the hot oven will make a flakier, more tender and delicious crust. Now pre-heat oven to 375° F. You want a nice hot oven and a 30 minute pre-heating time will ensure the temperature is hot enough.
Step 3 – Make easy filling: While your crust is chilling, place a large saucepan on the stove. Over low heat, melt the butter and remove from heat.
Off the heat, stir in maple and dark corn syrups. Add cornstarch and whisk until fully dissolved. Add the two sugars, vanilla, salt. Fork-whisk eggs separately and beat them in very well until the batter is smooth. Stir in chopped pecans, coat well. Set aside.
Create an egg white wash by whisking the egg white with a few drops of water. Use a pastry brush to lightly coat the bottom and sides of the crust. You are creating a barrier between the crisp crust and wet filling.
The crust will turn a very light golden brown. When you first pull it out of the oven, you may see areas that are puffed. That's okay. Allow the pan to cool 5 minutes or so and the crust will settle back down, looking like this...
Bake about 12 to 15 minutes
in your well preheated 375° F oven.
The crust will turn a very light golden brown. When you first pull it out of the oven, you may see areas that are puffed. That's okay. Allow the pan to cool 5 minutes or so and the crust will settle back down, looking like this...
Step 5 – Final bake: While the crust is still warm, slowly and carefully pour on the filling; you can even ladle it on to make sure that none of it sloshes over the crust edges and beneath the crust, which will ruin the bars (ask me how I know).
If you’re afraid the pan is getting too full, simply hold back a bit of the liquid filling, but use all of the chopped pecans. All of the filling should fit IF you pressed that crust up the sides of the pan as directed. No matter what, keep every bit of that loose filling inside the crust’s edges! Return the pan to your 375° F oven. See bake time in next step…
If you’re afraid the pan is getting too full, simply hold back a bit of the liquid filling, but use all of the chopped pecans. All of the filling should fit IF you pressed that crust up the sides of the pan as directed. No matter what, keep every bit of that loose filling inside the crust’s edges! Return the pan to your 375° F oven. See bake time in next step…
Step 6 - Baking time notes: To prevent the ends from over-baking and the middle from under-baking, carefully rotate the pan (don’t spill the filling) after 10 minutes of baking and place foil loosely over the top of the pan. Bake another 15 to 20 minutes…
For a total of
25 to 30 minutes
final baking time.
25 to 30 minutes
final baking time.
When is it done? You are watching for the top of the filling to set. It may even puff up a little. There should be no liquid-looking areas. If there are, remove the foil and bake 5 minutes more and check again, but be careful not to burn the crust or scorch the topping.
The pecan pie slab must cool completely before being cut. After removing the pan from the oven, allow the slab to cool in the hot pan, undisturbed for at least 1 hour.
TIP: If you're giving these as gifts or presenting on a holiday tray and want perfectly clean cuts, I suggest chilling them in the fridge before cutting.
Use the handles of the parchment paper to lift the slab carefully out of the pan and onto a flat surface. Then cut into beautiful, caramel-topped pecan bars!
These bars freeze very well, too! Just be sure to protect them from freezer burn with freezer-safe plastic containers or freezer-safe plastic bags.
Have a Happy
Holiday Season, Everyone!
May you eat with plenty of joy...
Have a Happy
Holiday Season, Everyone!
May you eat with plenty of joy...
CLEO COYLE is a pseudonym for Alice Alfonsi, writing in collaboration with her husband, Marc Cerasini. Both are New York Times bestselling authors of the long-running Coffeehouse Mysteries, now celebrating more than twenty years in print. With more than 1 million books sold, they have gained an enthusiastic following. Cleo's "relentlessly entertaining" (Criminal Element) novels have been translated into Spanish, Japanese, and Czech; earned starred reviews from Library Journal and Kirkus; received Best of Year selection honors from multiple reviewers; and have been recommended by Booklist as among the best culinary mysteries for core library mystery collections. Alice and Marc are also accomplished media tie-in writers who have penned bestselling properties for Lucasfilm, NBC, Fox, Disney, Imagine, Toho, and MGM. They live in New York City, where they write independently and together, including the nationally bestselling Haunted Bookshop Mysteries.
CLEO COYLE is a pseudonym for Alice Alfonsi, writing in collaboration with her husband, Marc Cerasini. Both are New York Times bestselling authors of the long-running Coffeehouse Mysteries, now celebrating more than twenty years in print. With more than 1 million books sold, they have gained an enthusiastic following. Cleo's "relentlessly entertaining" (Criminal Element) novels have been translated into Spanish, Japanese, and Czech; earned starred reviews from Library Journal and Kirkus; received Best of Year selection honors from multiple reviewers; and have been recommended by Booklist as among the best culinary mysteries for core library mystery collections. Alice and Marc are also accomplished media tie-in writers who have penned bestselling properties for Lucasfilm, NBC, Fox, Disney, Imagine, Toho, and MGM. They live in New York City, where they write independently and together, including the nationally bestselling Haunted Bookshop Mysteries.
National Mystery Bestseller
(Triple) #1 Amazon Category Bestseller
Fresh Fiction Readers' Selection
To Buy:
"EASILY ONE OF THE BEST BOOKS THAT I HAVE READ THIS YEAR...10 STARS!" —Escape with Dollycas into a Good Book
"A KNOCKOUT STORY....one of the best books in this endearing series...a TERRIFIC READ..." —Dru Ann Love, Raven Award-winning reviewer, Dru's Book Musings
No Roast for the Weary is also a culinary mystery with a killer menu of delicious recipes. Click here or on the image below to see the free illustrated guide to our book's recipe section...
Click here or the image above for
Cleo's Free Illustrated Guide to
the recipes you'll find published in
No Roast for the Weary.
National Mystery Bestseller
(Triple) #1 Amazon Category Bestseller
Fresh Fiction Readers' Selection
To Buy:
"EASILY ONE OF THE BEST BOOKS THAT I HAVE READ THIS YEAR...10 STARS!" —Escape with Dollycas into a Good Book
"A KNOCKOUT STORY....one of the best books in this endearing series...a TERRIFIC READ..." —Dru Ann Love, Raven Award-winning reviewer, Dru's Book Musings
Cleo's Free Illustrated Guide to
the recipes you'll find published in
No Roast for the Weary.
Get a free Title Checklist of
Cleo Coyle's Books in Order
Click here or on the image below.
Get a free Title Checklist of
Cleo Coyle's Books in Order
Click here or on the image below.
Cleo Coyle's Books in Order
Click here or on the image below.
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