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Lightened-Up Pecan Pie Bars for Two Easy Dessert

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These Lightened-Up Pecan Pie Bars for Two give you all the sticky, nutty, buttery goodness of pecan pie in a perfectly portioned package. Made with maple syrup and less butter, they’re a lighter take on the classic that comes together in about 35 minutes.

Ingredients

  • All-purpose flour, ½ cup (60g)
  • Unsalted butter, 3 tablespoons (42g), cold and cut into small cubes
  • Powdered sugar, 1 tablespoon (8g)
  • Vanilla extract, ¼ teaspoon
  • Salt, a pinch
  • Ice water, 1 to 2 teaspoons
  • Pecan halves, ½ cup (55g)
  • Pure maple syrup, 3 tablespoons (45ml)
  • Light brown sugar, 2 tablespoons (25g), packed
  • Large egg, 1, room temperature
  • Unsalted butter, 1 tablespoon (14g), melted
  • Vanilla extract, ½ teaspoon
  • Salt, ⅛ teaspoon

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease two 4-inch mini tart pans or a small baking dish.
  2. Make the crust: In a small mixing bowl, combine the flour, powdered sugar, and salt. Add the cold butter cubes. Using a pastry cutter or two forks, cut the butter into the flour mixture until it looks like coarse meal with some pea-sized butter pieces remaining.
  3. Add the vanilla and ice water: Drizzle the vanilla over the flour mixture, then add 1 teaspoon of ice water. Stir with a fork until the dough starts to come together. If too dry, add the second teaspoon of water.
  4. Press the crust into the pans: Divide the dough evenly between your two tart pans. Press it firmly into the bottom and up the sides to about ⅛-inch thick. Place the pans on a baking sheet.
  5. Pre-bake the crust: Bake for 10 minutes until edges are just barely golden. Remove from oven and set aside on a cooling rack. Leave the oven on.
  6. Prepare the pecans (optional): If toasting, spread pecans on a small baking sheet and toast in the oven for 3-4 minutes while the crust pre-bakes. Let cool slightly, then chop roughly if desired.
  7. Make the filling: In a medium bowl, whisk together the maple syrup, packed brown sugar, melted butter, egg, vanilla extract, and salt until smooth and well combined.
  8. Assemble the bars: Sprinkle the pecans evenly over the pre-baked crusts. Pour the filling over the pecans, dividing it equally between the two pans.
  9. Bake the bars: Place the baking sheet back in the oven. Bake for 18-22 minutes, until the filling is set around the edges but still slightly jiggly in the center. The top should be golden brown and slightly crackly.
  10. Cool completely: Remove from oven and place on a cooling rack. Let cool for at least 30 minutes at room temperature, then refrigerate for another 30 minutes for cleaner slices.
  11. Slice and serve: Use a sharp knife to cut each bar in half or serve whole. Warm slightly in the microwave for about 10 seconds before serving if desired.

Notes

Don’t overwork the crust; handle just enough to bring together. Watch baking time carefully—the difference between perfectly gooey and overbaked is about two minutes. Use room temperature egg for best results. Let bars cool completely before slicing to allow filling to set. Toasting pecans is optional but recommended for deeper flavor. Always place tart pans on a baking sheet to catch drips.

Nutrition

Keywords: pecan pie bars, small batch dessert, lightened up pecan pie, pecan bars for two, easy dessert

Find it online: https://lolaspoon.com/lightened-up-pecan-pie-bars-for-two-easy-dessert/