Easy Pecan Pie Bars Recipe - No Mixer Needed!

Hi, I'm Matt and in today's DIY Matt's World, I'm making these delicious Pecan Pie Bars. They are the perfect side for your Thanksgiving dinner or holiday dinner or any type of party you would like to go to, so let's get started. The first thing we're going to do with our

pecan

pie

bars

is take a cup of

pecan

halves and pieces, place them on a baking sheet and roast these pecans in a 350 degree oven for about 10 to 15 minutes, you don't want to Use nuts straight out of a bag without cooking them a little. When you cook them, they become a little more aromatic and the flavors really come through and this will be the perfect complement. to your pecan pie

bars

while my pecans bake in the oven.

I'm going to prepare my baking dish. Now I'm using a 9x9 square baking dish and I'm going to put a piece of parchment paper on my pan so I can easily lift the pecan bars out so I can lift the pecan bars when they're done, so I'm just going to do four little cutouts here and that's in each corner of your pan and then you can take it, press it down and it's a perfect little envelope for your pants, perfect like this for the buttery crust of my pecan pie bars. I'm going to need six tablespoons of butter and it needs to be melted, so let's take it and the whole stick is eight. tablespoons, so I'll leave it aside.

I'll chop it up a bit, put it in a microwave-safe bowl, and microwave it in short bursts for a few minutes until it's all melted. I put my butter in the microwave. I just want to give you a little advice. Don't put the butter in the microwave uncovered, cover it with a paper towel or even the wrapping of your butter wrapper, as the butter will tend to explode in the microwave. You don't want to have to clean that up, my nuts have toasted nicely, but before I cut them I'm going to let them sit and cool for a while because I don't want to cut hot nuts that might be a little crazy, so I'm going to let my nuts cool, then I will cut them and prepare them for my filling.

Now I'm going to start gathering the ingredients for my shortbread crust. I'm using my sifter. because I don't want any kind of lumps or bumps in my mixture if I can help it so 150 grams of flour if you're measuring this is a cup and a quarter or 350 grams of flour powdered sugar 1 3 cup or 33 grams perfect 33. a quarter teaspoon of salt, since I'm using iodized salt, I'm going to use a little less now that I have my dry ingredients. I don't need my scale anymore, so I'll just sift them together. and then I'm going to add my melted butter now that I have my ingredients in my bowl.

I'm going to beat them so that they are well mixed. I have my butter melted. I'm just going to pour that into everything. once, I'm going to mix my butter and flour mixture with a fork and then when it's got a certain consistency, I'm going to use my hands and you're going to end up with a sandy mixture that's crumbly and it's pretty good, it's not going to be like a dough that you would pour because it's about of a butter crust and it's one of those types of crust, it's your crust, it's one of those types of crust that you have to pack in the pan, so I'm going to do this, we'll come back.

I've gotten to the point where I want to stick my hands in there, they're totally clean and these are actually better tools than any other kitchen tool you can use. I'm going to find it in your pantry, so I'm going to use my hands and really incorporate all those final dry bits into my butter mixture, so now that I have my pan ready, let's just throw our crust or crumble it into the bottom of the pan and whenever. um you've got it there, just go ahead and press it down with your fingers, press it down, you want to pack it really, really well, you don't want any kind of air pockets or anything like that, because if you have those pockets whenever you bake it , takes it out and begins to serve.

The bottom of your bars will have gaps that they simply won't have. It's just not right, so make sure you have full coverage. all over your pan, look, there are some clear spots there. I want to make sure I get coverage. You can start with your hands, with your knuckles, you can press it down and then you can also grab a cup from the bottom of a cup, a measuring cup and you can also press it down with that. My butter dough is ready to go in the oven. The oven is set to 350 degrees and this will last about 20 minutes or until the edges start to brown while my butter is on while the oven is baking I'm going to take out my nuts and chop them up so they have had time to cool and aren't sizzling, screaming and I can touch them without fear of, you know, giving me a third degree burn.

I'm going to take them and cut them into good sized pieces. I don't want to cut them too thin because I want to retain some of the texture of the nuts, so cut them so you can crumble them a little bit, but no. so much that you make like a walnut blossom now I'm going to place that in a bowl and prepare it for my filling mixture. Don't forget to toast the nuts so my shortbread cookie is still in the oven baking and I have My nuts are all chopped and ready to go. Now I'm going to start with the filling mixture, the wet part, 70 grams or 1 3 cup of brown sugar, then I'm going to add two and a half tablespoons of butter. flour that's one two half two and a half tablespoons of flour No butter where that came from half a teaspoon of salt since I'm using iodized salt I'm going to use a little less don't forget to add salt your sweet dishes really help bring out all the flavors instead of be too sweet.

I'm going to need two large eggs, make sure they are at room temperature, if you don't use room temperature ingredients then you are going to have a hard time baking them all the way from the center to the edge of your plate. Add half a teaspoon of vanilla and three-quarters cup of dark corn syrup. Now, if you use light corn syrup, it won't have as much richness. a taste but it could still work. I only recommend dark corn syrup. It works better now. I just whisk this all together and then when it comes together I'll add my nuts to the mixture.

You really want to mix this until it's just right. Well combined and I already see some of those brown sugar rocks. I'll have to make sure I delete them. Look, it has a very good consistency. It looks delicious. I think I could stick my face in them, but I won't. I'm a big fan of sweets so anyway this is really good, now I'm just going to add my nuts to it, stir and wait for my cookie to finish and then I can pour this into it so I just got my cookie. Out of the oven and it looks like it's working great, the edges are just starting to brown so it's nice and solid.

I'm going to pour my nut mixture on top of this now and it's okay if it's hot just do it and then put it in the oven so we're going to pour it in and I'm going to smooth it out just to make sure that every edge and every part of my My Pan has part of the mixture whenever I make something that has something sugary and ooey gooey with either fruit or sugar. I like to put my pan on top of another pan in case some kind of boil over boils over. I don't expect there to be with this, but this is just a good prevention to safeguard the fund. from my oven so I don't have to do a messy cleanup later okay this is going to go in the oven at 350 degrees for about 30 minutes or until the center is set so my pecan pie bars have finished baking and I have let them cool for about 30 minutes and then had them in the refrigerator for another 30 minutes to cool.

It's best if you let them cool like this so you can score and make some nice clean cuts on your bag. let's go ahead and take this out of the mold and then we're going to take it off the paper so I love how it slides out of the mold and I'm just going to peel the paper off and then we can cut it out. Now I'm going to mark this first with a serrated knife just so I know where my cuts are going to be and then I'm going to use my other knife to finish the cut.

I don't want to do these too. large because I think they're going to be pretty delicious now I'm going to take my other knife and cut these pecan pie bars they are absolutely amazing they are so delicious the bottom has that buttery buttery crust and the inside has that gooey syrupy flavor the part Top has a crunchy pecan topping it is delicious, your family and friends will really enjoy this during the holidays. I hope you get a chance to make this

recipe

and check out some of my other cakes I have in my baking. playlist until next time