Easy Pecan bars

These pecan bars are dangerously delicious, loaded with two full cups of pecans, gooey caramel and a mouthwatering cinnamon infused shortbread base. The perfect way to welcome in Autumn and an easy bake that will only take you 20 minutes to prepare. The caramel comes together in the oven too so there’s no need to faff around with a stove or pan. I’ve made these for years now and they’re always a huge hit with friends, a real crowdpleaser. It’s been three years since I last posted on here or on socials so it feels wonderful to finally be back to doing what I love most. Raising my little ones has been top priority but now my youngest is three things are starting to feel a lot more settled and I have space to be creative again.

If I had to make a list of my most favourite desserts of all time, these bars would be up there. There’s something about pecans smothered in gooey caramel that makes me weak at the knees. Add in some buttery shortbread and I’m in love. Baking bars like this are always one of my go too as they’re easy to portion up into snacks for the week and great for the kids to grab and go too. Not that these ever last the week, but the thought is there.

This recipe is so simple to prepare, you’ll have everything ready for the oven in just twenty minutes and you don’t need any fancy equipment. A lot of pecan bars call for making the caramel in a pan and I just don’t have time for that. I always seem to end up splattered in caramel too so thankfully this recipe avoids that completely. The caramel ingredients are simply whisked together in a bowl and then the pecans are poured in and stirred through until completely coated. The magic of the caramel happens during baking, when everything is safely inside the oven. Result!

Why you should whip up a batch of these pecan bars –

• Gooey, salted caramel covered pecans
• The most moreish cinnamon infused shortbread base
• A classic flavour combination for Autumn
• Can be eaten as a grab and go snack or a proper dessert (serve with ice cream)
• A total crowd pleaser

How to make Pecan Bars

To start preparing these bars you make the shortbread base. This comes together easily in one bowl and everything is mixed together using your fingers until a fine crumb is formed. If you don’t want to use your hands you can always pulse everything briefly in a food processor, but I’m always trying to save on my washing up, so hands win.

The caramel comes together in one bowl. Simply mix the cornstarch and mylk together until frothy and then whisk through the brown sugar, agave, vegan butter and vanilla extract. Then pour in your chopped pecans and coat them all in the caramel mixture. Then you simply pour everything on top of your shortbread and bake for another 25 minutes until the pecans are bubbling and the bars are starting to brown at the edges. Once cooled, simply slice into squares and sprinkle with sea salt. So good!

Let me know if you make these Pecan Bars

If you’re lucky enough to be baking up a batch of these, I would love to see! Nothing brings me more joy than seeing you try my recipes. I’d love to hear from you in the comments below, or take a snap and tag me on socials on Instagram or Facebook.

Easy Pecan Bars

Gooey, caramel coated pecans topped on a cinnamon infused shortbread base

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Servings: 16

Course: Dessert

Ingredients Method

Ingredients

  

Base

• 2 cups plain flour
• 1/3 cup brown sugar *can sub coconut sugar
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 3/4 cup vegan butter, softened to room temp

Topping

• 1.5 cups brown sugar
• 1/2 cup agave syrup *can sub maple syrup
• 2 tbsp vegan butter
• 1.5 tsp vanilla extract
• 3 tbsp cornstarch
• 1/3 cup dairy free mylk
• 1/8 tsp salt (plus a sprinkle more for serving)
• 2 cups roughly chopped pecans

Method

 

1. Preheat oven to 180•c and line a square baking tin with greaseproof paper. I used an 8×8 tin but you can use a 9×13 for a thinner base, depending on how chunky you like the shortbread to be.
2. Prepare crust by adding flour, sugar, cinnamon, salt and butter to a bowl and mixing with fingertips to form a fine crumb.
3. Press into prepared tin & bake for 10 mins, until the edges are just starting to turn golden. Remove from the oven and set aside while you prepare the topping.
4. Mix cornstarch and mylk in a medium bowl until frothy. Add sugar, agave, butter, vanilla and salt and whisk until smooth. Stir through the chopped pecans and mix until thoroughly coated.
5. Pour on top of the base and cook in the oven again for 25 mins, keeping a close eye that the topping doesn't burn at the edges. You can cover with foil for the last 5/10 mins if needed. Remove from the oven and allow to cool. Cut into bars and sprinkle with a little sea salt before serving.