Some of us, at least my husband and I, love pecan pie. And pecan pie is always welcome on Thanksgiving and Christmas, at least with our extended family. But invariably, on these occasions, there are several other wonderful desserts from which to choose. (Not complaining here you understand!) So a few years ago I decided that bar cookies that basically contained the same ingredients as our favorite pies was the way to go. First of all, bar cookies are much easier to make. But the main reason I thought about preparing them was that then I could sample all the desserts if I could have just a small portion of each. (Remember, it’s really just all about me!) And if you have ever tried to cut a pie into 14 pieces, you know that it is darned near impossible. The likelihood of placing anything that even remotely resembles a slice of pie onto someone’s plate after you have basically cut the pie to ribbons is highly unlikely. But a cute little 1-inch square of a bar cookie is fairly easy to manage. Plus it’s just darling to look at. (Remember, points for presentation!)

Now I am not saying that you should give up baking pies. That after all would border on sacrilege! And I have to admit, some types of pie are easier to cut into tiny slices than others. Pumpkin pie, for example, is fairly easy to cut into thin wedges. Apple pie, not so much.

So this Thanksgiving, I decided to try a new pecan bar recipe instead of preparing my regular pecan pie bar recipe that is already on this site. (Chewy Pecan Cookie Bars) Both are delicious, and absolutely perfect for the holidays.

So while you are thinking about what desserts to serve on Christmas Eve, Christmas day, or for New Year’s, consider a pie bar instead of a regular pie. You will be very surprised how well they are received by your friends and family.

Other bar cookie recipes on this site include Pumpkin Pie Bars with Bourbon-Caramel Whipped Cream, Apple Pie Bars, Mincemeat Bars with Brandy Whipped Cream, and Chocolate and Pecan Toffee Bars. They too are delicious and can be cut into almost bite size pieces.

Other desserts on this site that are also perfect for the holidays – Nantucket Cranberry Cake, Flourless Orange Chocolate Cake, Baba Au Rhum, Dried Cranberry and Almond Braided Danish, and Eggnog Bundt Cake.

Whatever you prepare, have fun doing so. And remember – if the dessert comes from your kitchen, or from the kitchen of one of your family members or friends, it is sure to be better than anything you can buy. After all, it was made with love. And isn’t that really what the holidays are all about? Peace to all this holiday season and happy baking.

Crust:

• 1 c. unbleached all-purpose flour
• 1/3 c. packed light brown sugar
• ¼ c. toasted pecans, coarsely chopped
• 1 tsp. kosher salt
• ¼ tsp. baking powder
• 6 T. unsalted butter, cut into ½‑inch pieces and chilled

Filling:

• ½ c. packed dark or light brown sugar
• 1/3 c. light corn syrup
• 4 T. unsalted butter, melted and cooled
• 1 T. bourbon
• 2 tsp. vanilla extract
• ½ tsp. kosher salt
• 1 lg. egg, room temperature
• 1¾ c. toasted pecans, coarsely chopped

Crust instructions:

Process flour, sugar, pecans, salt, and baking powder together in food processor until combined, about five pulses. Sprinkle butter over top and pulse until mixture is pale yellow and resembles coarse cornmeal, about eight pulses. Lightly butter an 8×8-inch pan (glass preferably). Pour mixture into prepared pan and press into even layer with your fingers. Bake crust in a pre-heated 325 degree oven (for glass), 350 degrees (for metal) until fragrant and beginning to brown, 20 to 25 minutes. Remove from oven and spread filling evenly over crust and sprinkle with pecans. Bake bars until top is  golden brown and cracks start to form across surface, 25 to 30 minutes, rotating pan halfway through baking.

Set pan on wire rack and let bars cool completely, about two hours. Cut into desired size pieces.

Filling Directions:

While the crust is baking, whisk sugar, corn syrup, melted butter, bourbon, vanilla, and salt together in large bowl until sugar dissolves. Whisk in egg until combined. Pour over baked crust.

Thank you Americas Test Kitchen for this wonderful recipe.