Pecan, White Chocolate, & Cranberry Pie Bars

Shut the front door, y’all! These Pecan, White Chocolate, and Cranberry Pie Bars deserve to be made today, immediately, without delay!  I combined two of our favorites, classic pecan pie bars and a pecan, cranberry, and white chocolate tart, and, shazaam! My family members were begging for “just another small piece, please?” (I was attempting to save enough to take to Thanksgiving dinner at a friend’s house.)

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Pecan, White Chocolate, and Cranberry Pie Bars

Crust:

  • 1- 3/4 cups all-purpose flour
  • 3/4 cup unsalted butter, softened
  • 1/3 cup sugar

Filling:

  • 1-1/2 cups light corn syrup
  • 1/3 cup firmly packed brown sugar
  • 4 eggs
  • 6 tablespoons all-purpose flour
  • 2 teaspoons vanilla
  • 1 teaspoon salt
  • 1 cup coarsely chopped pecans
  • 1 cup white chocolate chips
  • 1 cup fresh or frozen cranberries, chopped

Directions:

  1. Heat oven to 350°F.
  2. Combine 1 3/4 cups flour, butter and sugar in bowl. Beat at medium speed, scraping bowl often, until mixture resembles coarse crumbs. Press crust mixture evenly onto bottom of ungreased 13×9-inch baking pan. Bake 18-22 minutes or until edges are very light golden brown.
  3. Combine all filling ingredients except pecans, white chocolate chips, and cranberries in bowl; mix well. Evenly sprinkle the pecans, white chocolate chips, and cranberries over hot, partially baked crust. Evenly (and carefully) pour corn syrup mixture over. Bake 30-35 minutes or until filling is set and knife inserted 1-inch from edge comes out clean. Cool; cut into bars.

Click here for the printable recipe

Now, seriously, go make a pan of these! (They freeze beautifully, too, if you have the willpower to do that!)

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