What can I say? This is not a dessert to have every day but for holiday baking, pecan pie is a must. But I prefer pecan pie bars because the bars can be cut into smaller pieces than a round pie and no one should eat big pieces of pecan pie! I always use an oil crust and my oil of choice is cold pressed avocado oil. I tried using maple syrup in the filling but did not like the result so I went with the traditional corn syrup, which, by the way, is not the same a high fructose corn syrup.
I only make pecan pie or pecan pie bars twice a year for Thanksgiving and Christmas and it’s a good thing because holiday recipes can be dangerous to have around. This recipe is really simple with just the basic ingredients so it comes together quickly. What I can’t figure out is why my pecans sometimes rise to the top and sometimes don’t, but these easy pecan pie bars are always so gooey and sweet and delicious. Click here for the recipe. – Jenny Jones