These pecan pie sticks have a buttered shortbread crust and caramel-pecan stuffing. They are a delicious decadence-waste treat, perfect for holidays and are lovely to everyone who tries them!
Delicious decades-waste pecan pie sticks
I have confessions. I’ve never been a big fan of pecan pie. In theory, I like it. I love pie…I love pecan…I love caramel. So what don’t love? But essentially, that’s too much. Too good, too sweet, the ratio of crust to nut is wrong. So I almost ignored it.
Enter the pecan pie stick. I first saw one of these modest little bars and I thought “Hmm… not a fan of pecan pie.” but. I tried it. Oh, my god. .This is everything I love about the pecan pie elements, but in a smaller, more balanced and more delicious package. The ratio of crust to filling is about 50/50, which is necessary to balance the richness of the filling. The buttery crispy crust is just *chef’s kiss*. These pecans are coated with a simple caramel mixture that provides the right amount of chewing without giving your chin workout. And smear them with some sea salt to taste, making these pecan pie sticks a snack you don’t want to be alone. Believe me.
They added perfectly for the candy tray or holiday dessert spread and I gave each of them requesting a recipe. So, let’s bake, okay?
Ingredients You need to make these pecan pie sticks:
- butter
- Pecans
- flour
- Powdered sugar
- brown sugar
- Maple Syrup
- egg
- Heavy cream
- Vanilla extract
- sea salt
How to Make a Pecan Pie Stick:
- Make crispy crust. In a food processor, pulsate the flour, powdered sugar and salt. Add the cold butter and vanilla and continue pulsing until the mixture starts to gather together and the balls begin to form.
- Press the pot. Press the shell mixture evenly into a 9 x 13-inch pan lined with foil or parchment paper and gently greased on the non-stick cooking spray.
- Bake the crust. Bake in a preheated 350 degree oven for 18-20 minutes, or until the edges are slightly browned on the edges and set them to center. Remove from the oven and set aside.
- Do fill. In a large sauce pan, mix together butter, brown sugar, maple syrup and heavy cream. Bring to a boil, then reduce heat and cook for 2 minutes.
- Recover eggs. Divide the eggs into a small bowl and stir quickly to combine. Slowly pour a few tablespoons of the caramel mixture into the eggs, stirring constantly. Add more caramel mixture and stir again. Pour the egg mixture into the caramel mixture and stir well.
- Add pecans. Add the vanilla extract and pecan to the mixture and pour over the crust.
- bake. Bake for 30-35 minutes, or until the top is not too beating and the toothpicks are mostly clean.
- Cool. Cool completely before cutting into the bar. enjoy!
Tips and suggestions
Can I use other nuts in this pecan pie bar recipe?
Yes! If you don’t have or don’t want to use pecans, walnuts, macadamia or hazelnuts, it’s a substitute. Although I haven’t tried it yet, I read that if you’re dealing with nut allergies, rolling oats are a substitute.
How should I store the remaining pecan pie sticks?
For optimal texture, store it in an airtight container for 2 days at room temperature. For longer storage space, you can store it in the refrigerator for 5 days. Alternatively, freeze the individually wrapped rods on plastic wrap, place them in a resealable bag and freeze them for up to 3 months.
Flavor changes
Before serving, I like to sprinkle some peeling sea salt on top of the bar. It’s delicious and helps cut into buttery sweetness.
For chocolate pecan pie sticks, stir 1 cup of chocolate slices into the filling mixture before pouring on the crust to bake.
More delicious holiday snack recipes:
Pecan pie sticks (no corn syrup!)
These pecan pie sticks have a buttered shortbread crust and caramel-pecan stuffing. They are a delicious decadence-waste treat, perfect for holidays and are lovely to everyone who tries them!
Serve: 36 bar
Calories: 188KCAL
For the crust:
-
Preheat the oven to 350°F. Lining with parchment or foil in a 9×13 pan, hang some on the ends to make it easier to lift it after baking. Gently spray parchment or foil with cooking spray.
-
In a food processor, pulsate the flour, powdered sugar and salt until combined. Add cold butter and vanilla and stir until the mixture starts to form with some small balls. This will take a few minutes of pulsation.
-
Transfer the mixture to the pan and press the shell evenly on the bottom of the pan with your fingers. Bake for 18-20 minutes, or until the edges of the crust turn light brown and set center. Set aside.
For filling:
-
In a large pot, mix together brown sugar, maple syrup, butter and cream. Roll to boil, then reduce heat and cook on medium heat for 2 minutes. Remove from the fire.
-
This step is recovering the eggs so they won’t compete in your caramel mixture. In a small bowl, use a fork to beat the eggs into slices. At one time in the caramel mixture, add the spoon to the egg and stir. Continue adding the caramel and stir until the eggs are completely combined with the caramel. Pour back into your pot.
-
Add the herbs and chopped pecans and stir to combine.
-
Fill the pecans onto your shell and spread them evenly with a spatula. Bake for 30-35 minutes. You will know it’s done when the top doesn’t jump and a toothpick is inserted in the middle. If the top is too brown when baking, cover loosely with aluminum foil. Remove from the oven, place on a wire rack, and cool completely before cutting into squares.
-
Once the bar has cooled, lift the parchment paper or foil from the pan and place it on the cutting board. Cut into 36 strips. enjoy!
Calories: 188KCAL | carbohydrate: 14g | protein: 2g | Fatty: 14g | Saturated fat: 6g | Polyunsaturated fat: 2g | Monounsaturated fat: 6g | Trans fat: 0.3g | cholesterol: 32mg | sodium: 39mg | Potassium: 63mg | fiber: 1g | sugar: 8g | Vitamin A: 268IU | Vitamin C: 0.1mg | calcium: 19mg | iron: 1mg
