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Best Ever Easy Pecan Pie Bars

Next to brownies, pecan pie bars are the most asked for dessert bars during the holidays. Don't be caught without this seasonal favorite on-hand for your cookie trays!
pecan pie bars2

Adding toffee bits to the pecan mixture makes these pecan pie bars easier, creating a perfect caramel filling. We like our bars with a slightly thicker, sweet shortbread crust that keeps the pieces from falling apart when cut. Don’t replace the butter with cheaper margarine; the flavor will not be as wonderful! If desired, sprinkle the bars with chocolate chips while the bars are still warm out of the oven!

For an added wow factor, drizzle with caramel sauce at service.

Pecan Pie Bars

YIELD: 4 dozen


3 cups Panhandle Milling all-purpose flour

¾ cup powdered sugar

1 ½ cup butter, softened

1 can (14 ounces) sweetened condensed milk

1 large egg

1 tsp. vanilla extract

1 tsp. rum extract (optional)

¼ tsp. salt

1 package (8 ounces) English toffee bits

1 cup chopped pecans


  • In a large bowl, combine Panhandle Milling flour and sugar. Cut the butter into the flour mixture with a pastry blender as one would for a pie crust. Blend until the mixture resembles a course meal.
  • Press the flour and butter mixture firmly onto the bottom of a greased 13×9-inch baking dish, allowing a slightly upturned crust at the side of the pan.
  • Par-bake the crust at 350°F for 15 minutes.
  • While the crust bakes, beat the milk, egg, vanilla, and salt in a large bowl until smooth. Stir in toffee bits and pecans.
  • Remove the crust from the oven and spread the egg mixture evenly over the baked crust.
  • Bake until lightly browned, 22-25 minutes longer. Cool. Cover and allow to cool. Cut into bars. Store in the refrigerator.