Pecan Pie Bars


I was really delighted when Kate suggested we do guest posts on each other’s blog.

First, since I don’t bake this was a great opportunity to get some baked goods on More Thyme. 

But most of all it was an opportunity for you to meet my dear friend, Kate.

Kate has a heart as big as all outdoors. She is fearless. Don’t believe me? Check out the picture of Kate under the Calamity Kate tab on her blog by clicking the following link: Kate. Even though she is indoors, I would not be able to sit where she is sitting. Vertigo is my middle name.

Kate is one of the most generous people I know. When I was down one day she sent me a Care Box from her kitchen that included the most delicious cakes and cookies and all manner of spices and cooking stuffs. Now that is friendship.

So I can tell you from personal experience, Kate is a fabulous baker!!! She has the yummiest baked goods. I gain weight just looking at the pictures of her baked goods. Her chocolate cake is to die for. And the cookies……there are no words  descriptive or tasty enough to describe.

Even though Kate shares a lot of her ‘designed for a sweet tooth’ baked goodies on her blog she also shares breakfast, lunch, and dinner recipes too. BE SURE TO CHECK OUT THE LINKS AT THE BOTTOM OF THE PAGE TO SEE THREE OF KATE’S BEST OF THE BEST RECIPES.

You won’t be disappointed!

So, without further ado……Hereeeeeeeeee’s Kate.

Hi everyone! I am so honored and very excited that I can share the best pecan pie bars today. When Roberta tweeted me that she would like to swap blogs with me for a day I was so excited that I jumped up and down.  Roberta and I have been blogger buddies practically since I starting blogging! She has been a great friend, award giver and receiver, and sometimes the sole commenter on my blog. Roberta’s nearly constant  blogger friendship has just been a blessing to me. I am so excited to share some awesome pecan pie bars with you! 
These bars are like the version of the traditional Thanksgiving pecan pie. Pecan pie is normally reserved for Thanksgiving. Our Thanksgiving pies are very rich and very, very decadent. So decadent that I can hardly eat more than a half of a piece of pumpkin pie and half a piece of pecan pie.  So it is a really nice that not only can you have homemade pecan pie anytime of the year. These bars are easy to make and even easier to eat. You can freeze them or pack them in your lunch, or even… eat them in the middle of the night. (No I don’t eat pie in the middle of the night, it must be the pie elf.) 
Well, don’t you dare let the pie elf or anyone eat your pecan pie bars. They are defiantly too good to share! The shortbread crust is perfectly flaky and very buttery. The pecan pie filling is richly sweet and very decadent. However without the toasty, rich, nutty pecans this pie wouldn’t be nearly as crave-worthy treat. Enjoy and happy anyway pecan pie.

Southern Pecan Pie Bars

recipe from Add a Pinch 

Shortbread Crust

1 cup butter, softened
2 cups all-purpose flour
1/2 cup confectioner’s sugar

Preheat oven to 350º and grease a 9×13-inch baking pan.
Mix together, flour, and confectioner’s sugar. Add in the butter and with a pastry cutter or fork, cut in the butter (just like for pie crust) and mix together until the butter is in small, pebble-sized bits and the texture is like wet sand. Press the shortbread crust into a greased 9×13-inch baking pan. Please make sure to have a relatively flat surface without pushing the  dough up the sides. 
Bake for approximately 15 minutes, or until lightly golden brown. (It took my old oven almost 30 minutes to get a nice golden color) If at the end of 15 minutes you still have raw dough, just keep baking until your crust is a toast-y golden color and it is baked through.  
Pecan Pie Filling
3 eggs
1/2 cup sugar
1 cup corn syrup
1 teaspoon vanilla
1/2 stick butter or 4 tablespoons butter (1/4 cup) butter, melted
pinch salt
2 cups pecans
Beat the eggs tougher in a large mixing bowl. Add in the sugar and continue mixing until the eggs color starts to change into a light and fluffy mixture, about 3 minutes. Mix in the corn syrup, melted butter, salt and vanilla extract. Mix and add in pecans. 
Pour the pecan pie mixture into the pre-baked shortbread crust and bake for 30 minutes.
Bake 30 minutes until golden brown. Cool and cut into squares. Serve.


Don’t those just look divine.. Thank you Kate for sharing your wonderful recipe.
Let’s give Kate a round of applause!

Even though Kate bakes, she also shares other types of recipes with her readers. Here is a very small sampling of  The Best Of Clamity Kate’s Kitchen:

 Madaket Tacos Del Mare
Racoon’s No S’more
A Tale of two cupcakes 

Bon appétit!!!


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5 comments to Pecan Pie Bars

  • I’m so in love with these pecan pie bars! No wonder you love her!!

  • Roberta

    Roberta & Kate, I saw this as I follow Roberta’s blog. I went to your (Kate’s) blog and was surprised to see Mrs. Rowe’s recipes. Rowe’s restaurant is in my home town of Staunton, VA. It is a truly a small world!
    I love that both of you have such passion for what you do! Can’t wait to try these pecan bars! Keep giving us these wonderful recipes!

    • Roberta

      What a small world. This is way too cool. World really is only four degrees of separation. Hugs to us all. 🙂

  • It looks so great Roberta! Thank you so much for all of your kind words!