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Best Small-Batch Pecan Pie Bars for Two

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These small-batch pecan pie bars are the perfect dessert for two, featuring a buttery crust, gooey filling, and toasted pecans. Quick and easy to make in under an hour, they use simple pantry ingredients and are ideal for a quiet evening or impressing someone special.

Ingredients

Scale
  • ½ cup all-purpose flour (spooned and leveled)
  • ¼ cup unsalted butter, cold and cut into small cubes
  • 1 tablespoon granulated sugar
  • 1 tablespoon ice water
  • Pinch of salt
  • ⅓ cup light corn syrup
  • ¼ cup packed brown sugar (light or dark)
  • 1 large egg (room temperature)
  • 1 tablespoon unsalted butter, melted
  • ½ teaspoon vanilla extract
  • ½ cup pecan halves

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 8×4-inch loaf pan with a strip of parchment paper, leaving some overhang on two sides.
  2. Make the crust: In a small bowl, whisk together the ½ cup flour, 1 tablespoon sugar, and a pinch of salt. Add the cold, cubed butter. Using a pastry cutter or fork, cut the butter into the flour until the mixture looks like coarse meal with some pea-sized butter pieces remaining. Drizzle in 1 tablespoon of ice water and stir with a fork until the dough just comes together.
  3. Press the crust into the pan: Transfer the dough to your prepared loaf pan. Using the bottom of a measuring cup or a flat-bottomed glass, press the dough evenly into the bottom of the pan. Prick the crust all over with a fork.
  4. Par-bake the crust: Bake for 12 minutes, until the edges are just starting to turn golden. Remove from the oven and let it cool slightly on a wire rack.
  5. Prepare the filling: In a medium bowl, whisk together the ⅓ cup corn syrup, ¼ cup brown sugar, 1 large egg, 1 tablespoon melted butter, and ½ teaspoon vanilla extract until smooth.
  6. Toast the pecans: Spread the ½ cup pecan halves on a small baking sheet and toast them in the oven for 3-4 minutes, until fragrant. Let them cool for a minute, then roughly chop half of them and leave the other half whole for the top.
  7. Assemble the bars: Sprinkle the chopped pecans evenly over the par-baked crust. Pour the filling over the pecans. Arrange the remaining whole pecan halves on top in a single layer.
  8. Bake the bars: Return the pan to the oven and bake for 18-22 minutes, until the filling is set around the edges but still slightly jiggly in the center.
  9. Cool completely: Let the bars cool in the pan on a wire rack for at least 30 minutes. Then, using the parchment overhang, lift the entire block out of the pan and transfer to a cutting board. Cool for another 15-20 minutes before slicing.
  10. Slice and serve: Use a sharp knife to cut the block into four equal bars. Serve warm or at room temperature.

Notes

Keep the butter cold for a flaky crust. Don’t overwork the dough. Let the egg come to room temperature before mixing. Bake until the edges are set and the center is slightly jiggly. Cool completely before slicing for clean cuts. For variations, try adding chocolate chips, using maple syrup and bourbon, or adding spices like cinnamon and nutmeg.

Nutrition

Keywords: small-batch pecan pie bars, pecan pie bars for two, easy pecan pie bars, mini pecan pie bars, pecan dessert for two

Find it online: https://cookluma.com/best-small-batch-pecan-pie-bars-for-two/