Pecan Pie Bars

Straw's Kitchen Recipe

By Straw's Kitchen CinCooks

12 - 16 servings
Prep Time:
Cook Time:

A friend, (Irene), sent this recipe and photo to me.
She did not say where she got it, so, I don't have a clue where it's from. sounds so good I wanted to share it with you all because I plan on making it myself. Sounds almost as good as a Pecan Pie!

(photo is NOT's the one Irene sent with the recipe)

P.S I revamped it to be more diet friendly before posting it, CinStraw


2 stick
(1 cup) unsalted butter, softened
2/3 c
packed brown sugar splenda
2 2/3 c
all-purpose flour
1/2 tsp
sea salt
1 stick
1/2 cup) unsalted butter
1 c
packed brown sugar splenda
1/3 c
cup honey (local honey is best for you)
2 Tbsp
heavy cream
2 c
chopped pecans

Directions Step-By-Step

Preheat the oven to 350º and line a 9x13-inch pan with foil, leave enough for a 2" overhang on all sides.
Start by making your crust, creaming together the butter and brown sugar until fluffy (in a stand mixer fitted with the paddle attachment).
Add in flour and salt then mix until crumbly.
Press into your foil-lined pan and bake for 20 minutes, until golden brown.
While your crust bakes, prepare the filling.
Combine the butter, brown sugar, honey and heavy cream in a saucepan. Stirring it over medium heat. Simmer the mixture for 1 minute, then stir in your chopped pecans.
Remove your crust from the oven and immediately pour the pecan filling over the hot crust, spread it to cover the entire surface of crust.
Return your pan to the oven and bake for another 20 minutes.
After 20 minutes remove the pan from the oven and allow the bars to fully cool "in the pan" on top of a wire cooling rack.
Useing the foil overhang, lift out the bars and transfer them to a cutting surface.
Peel foil off, and slice into serving size bars.

About this Recipe

Course/Dish: Pies, Cookies, Other Desserts
Main Ingredient: Nuts
Regional Style: American
Other Tags: Quick & Easy, Healthy

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Straw's Kitchen CinCooks
Dec 19, 2014 sure to let me know how it turns out♥
Leila Rockwell leilaroc
Dec 19, 2014
Thanks Cin for your quick answer, I just posted my question this morning, I think evaporated milk would be the best option so will give it a try. I'm also going to follow this recipe as have some Diabetic friends also that will be able to enjoy it. I know I will. :)
Straw's Kitchen CinCooks
Dec 19, 2014
You know Leila I have not substituted one for the other in this, so I cannot say for sure just how it would turn out.
BUT I'd say try it or maybe use evaporated milk or buttermilk (or make sour milk to thicken).....let me know what you do and how it turned out.
Take photo's if you'd like to post some on here.

I'm excited you are going to try this......I did not get a notice that anyone had posted to this recipe so I'm sorry I did not comment Wednesday.
Leila Rockwell leilaroc
Dec 19, 2014
Is it possible to add coffee mate to 1% milk for the two tablespoons of heavy cream for the pie? We don't buy heavy cream often and I am in hopes the coffee mate would work.