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Barres à la tarte aux noix de pécan

Pecan Pie Bars

Thick and chewy pecan pie bars! It's so good with a scoop of ice cream on top.

And today, I'm sharing with you a fun spin on a holiday classic: Pecan Pie Bars! These compact cookie bars feature a buttery crust, gooey filling, and lots of crunchy pecans.

Thick and chewy pecan pie bars! It's so good with a scoop of ice cream on top.

Moreover ! They are lightened thanks to Stevia. I was able to cut the amount of brown sugar usually required in half , which significantly reduced the calories and sugar content of this recipe. And using Stevia couldn't be easier, because it's formulated to be measured cup for cup with the sugar, so no conversion is necessary. Trust me when I tell you you won't feel the difference! In fact, I gifted a batch of these pecan pie bars to our postman last week and he wrote me a letter thanking me and stating that they were the best he had ever eaten . And he doesn't even like pecan pie. I was honored!

Tips and tricks for a successful recipe:

To lighten up these pecan pie bars, I replaced half the brown sugar provided in the crust and filling with Stevia. I'm happy to say that this swap saved several hundred calories from the recipe, without changing the taste or texture.

Light brown sugar can be used in place of dark brown sugar, but should not be substituted with granulated sugar . And while you may want to replace all the sugar with the Stevia, it's recommended that you only replace half of it, as some sugar is needed to achieve the browning, lifting, and caramelization that only sugar can provide.

For best results, be sure to toast your pecans before chopping! This extra step helps maximize the flavor of the pecans.



Ingredients ( 12 bars)

For the crust:

  • 2 cups (10 ounces) all-purpose flour

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon ground cinnamon

  • 1 teaspoon of salt

  • 1/3 cup (2 and 1/3 ounces) dark brown sugar, packed

  • 1/3 cup Stevia

  • 3/4 cup pecans, toasted and coarsely chopped

  • 12 tablespoons (6 ounces) unsalted butter, cold and cut into small pieces

For garnish :

  • 8 tablespoons (4 ounces) unsalted butter, melted.

  • 1/2 cup (3 and 1/2 ounces) dark brown sugar, packed

  • 1/2 cup Stevia

  • 3/4 cup dark corn syrup

  • 2 teaspoons unsulphured molasses

  • 1 tablespoon of vanilla extract

  • 3/4 tsp salt

  • 1 large egg plus 2 egg yolks, lightly beaten

  • 3 and 1/2 cups pecans, toasted and coarsely chopped

For the crust:

  1. Preheat the oven to 180 degrees (C). Line a 23 x 33 cm baking pan with parchment paper, overlapping the sides. Spray parchment paper and exposed pan with nonstick cooking spray and set aside.

  2. In bowl of food processor or blender, combine flour, baking powder, salt, brown sugar, Stevia and pecans; pulse until mixture resembles coarse flour, about 6 pulses. Add butter and pulse until combined, about 8 pulses. Using a rubber spatula, scrape the mixture into the prepared pan. Spread the crust in an even layer and bake for 20 to 22 minutes , or until the crust is golden brown and springs back when lightly touched.

  3. While the crust is baking, prepare your filling. In a large bowl, add the melted butter, dark brown sugar, Stevia, corn syrup, molasses, vanilla, and salt; whisk well to combine. Add egg and egg yolks and whisk until combined.

  4. Pour the filling over the hot crust, then evenly sprinkle the pecans on top. Bake for 25 minutes , or until the top is brown and shiny. Let the bars cool in the pan, on a wire rack, for 2 hours before cutting them .

Now your pecan pie bars are made, all you have to do is eat them or even better share them! To make them even more appetizing, transport them in Lunch Boxes. On our MaLunchBox website we offer many models in various styles and sizes.


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On MaLunchBox you will find in particular the classic Glass Lunch Box glass

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Or the very practical little Lunch Bentos to transport your snacks safely!

bento box

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