Pecan Pie Bars

You know how some things live in a family of other things? Like banana bread could also be banana muffins which could pretty easily be turned into banana pancakes. There is a flavor you want or an ingredient you’re going for but the end result could be any number of things. It’s like siblings – you’re all made from the same stuff but my guess is you’ve all turned out very differently.

That’s how I feel about these pecan pie bars. My intention was to make sticky buns today but it is so hot I didn’t want to actually spend a ton of time in the kitchen babysitting a yeasted dough. I had the pecans though and still wanted that caramel thing without having a week’s worth of sweet buns for breakfast. Lucky for me pecan pie is in the sticky bun family and pecan pie BARS are even easier than pecan pie. Voila!

Summer is the time for bars. They tend to be easier and faster than their similarly flavored brethren. They are often robust and meant for packing into picnic baskets (does anyone use picnic baskets anymore? I LOVE THEM) or backpacks for the last few days of school. Bars really come into their own just when everyone is starting to slack off a little bit and catch the tempo of summer when you still want yummy things but only if they don’t keep you inside for too long.

I love pecan pie but it is decidedly a cool weather dessert for me. It requires a plate and a fork and maybe a scoop of ice cream so now I need a napkin and should probably sit down or it’s just going to get everywhere. A pecan pie bar however, can be eaten with one hand with a cool drink in the other with nothing needed but a quick brush off when the crumbs end up on your shirt. Perfect.

This recipe is John Kanell’s over at The Preppy Kitchen. I love his baking style and he’s usually my go to if it isn’t something my mom has already given me a recipe for. The only thing I changed was putting it in a 9X9 pan which upped the final cooking time a bit but otherwise, he’s spot on, as usual. Side note: shortbread isn’t difficult but I love that he starts with melted butter because it removes the excuse I usually have when my baked goods come out wonky which is always, “I didn’t let the butter warm up.”