This recipe for Pecan Pie Bars is sponsored by Stevia In The Raw®.
I’m slowly easing into Fall, but quickly easing into pie season! And today I’m sharing with you a fun twist on a holiday classic: Pecan Pie Bars! These compact cookie bars feature a buttery crust, gooey filling, and plenty of crunchy pecans.
Plus! They’re lightened up thanks to Stevia In The Raw® Bakers Bag. I was able to cut the brown sugar typically called for in half (!!!), which helped reduce the calories and sugar content in this recipe dramatically. And swapping in Stevia In The Raw® Bakers Bag could not be easier, as it’s formulated to measure cup for cup with sugar, so no conversion is necessary. Trust me when I say you cannot taste the difference! In fact, I gifted a batch of these pecan pie bars to our mailman last week and he wrote me a letter thanking me and declaring they were the BEST he’s ever had. And he doesn’t even typically like pecan pie. I was honored!
Tips and Tricks for Recipe Success:
- To lighten these pecan pie bars up, I swapped half of the brown sugar called for in the crust and filling with Stevia In The Raw® Bakers Bag. I’m thrilled to say this swap shaved hundreds of calories off of the recipe, without changing the taste or texture.
- You can purchase Stevia In The Raw® online or use this tool to find a retailer near you. And check out their coupons and deals here.
- Light brown sugar may be used in place of the dark brown sugar, but should not be replaced with granulated sugar. And while you might want to replace all of the sugar and just use Stevia In The Raw® Bakers Bag, it is recommended that you only replace half, as some sugar is required in order to achieve the proper browning, rising and caramelizing only sugar can provide.
- For best results, be sure to toast your pecans before chopping them! This extra step really helps maximize the pecan flavor.
If you try this recipe for Pecan Pie Bars, leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on instagram!
Pecan Pie Bars
Yield 12 bars
Pecan Pie Bars have a buttery crust, gooey filling, and plenty of crunchy pecans!
For the crust:
2 cups (10 ounces) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1 teaspoon salt
1/3 cup (2 and 1/3 ounces) dark brown sugar, packed
1/3 cup Stevia In The Raw® Bakers Bag
3/4 cup pecans, toasted and coarsely chopped
12 tablespoons (6 ounces) unsalted butter, cold and cut into small pieces
For the filling:
8 tablespoons (4 ounces) unsalted butter, melted
1/2 cup (3 and 1/2 ounces) dark brown sugar, packed
1/2 cup Stevia In The Raw® Bakers Bag
3/4 cup dark corn syrup
2 teaspoons unsulphured molasses
1 tablespoon vanilla extract
3/4 teaspoon salt
1 large egg plus 2 egg yolks, lightly beaten
3 and 1/2 cups pecans, toasted and coarsely chopped
For the crust:
- Preheat oven to 350 degrees (F). Line a 9x13 inch baking pan with parchment paper, allowing the sides to overlap. Spray the parchment paper and exposed pan with non-stick baking spray and set aside.
- In the bowl of a food processor or blender, combine the flour, baking, salt, brown sugar, Stevia In The Raw®, and pecans; pulse until the mixture resembles a coarse meal, about 6 pulses. Add in the butter and pulse until the mixture is cohesive, about 8 pulses. Using a rubber spatula, scrape the mixture into the prepared pan. Pat the crust into an even layer and bake for 20 to 22 minutes, or until the crust is golden brown and it springs back when lightly touched.
- While the crust is baking, make your filling. In a large add the melted butter, dark brown sugar, Stevia In The Raw®, corn syrup, molasses, vanilla, and salt; whisk well to combine. Add in the egg and egg yolks and whisk until combined.
- Pour the filling over the warm crust, then sprinkle pecans evenly on top. Bake for 25 minutes, or until the top is brown and shiny. Cool bars in the pan, on a wire rack, for 2 hours before cutting.