Pecan Pie Bars

4 from 4 votes

The whole family will love these easy pecan pie bars! They're a wholesome twist on classic pecan pie made with a short list of real ingredients.

Prep 20

Cook 25

Total 55

Fat 15

Carbs 66

Protein 5

Yield

Preheat the oven to 350ºF. Line the bottom of an 8x8-inch pan with parchment paper and spray with nonstick cooking spray. Set aside.
Make the crust. Place all of the crust ingredients into a medium mixing bowl. Use a spatula (or your hands) and mix until combined. Form the dough into a ball and place into the prepared baking pan.
Spread the dough into an even layer in the bottom of the pan using a spatula or your hands.
Bake for 10-15 minutes or until the crust has slightly browned.
While the crust is baking, make the filling. Place the pitted dates and vanilla into a high powdered food processor. Blend until smooth. Add in one tablespoon of water at a time until the date mixture turns into a paste and is easily spreadable. Add 1/4 cup of pecans and pulse the mixture a few times to break up the pecans. Set aside.
Once the crust is done baking, transfer the pan to a cooling rack. Let cool for 10 minutes - do not skip this step. Keep the oven on while the crust cools.
Transfer the date filling to the cooled crust. Use a spatula to carefully spread the filling into an even layer over the crust. Sprinkle the remaining chopped pecans over the filling.
Bake the assembled bars for an additional 15 minutes.
Remove from the oven and sprinkle with sea salt. Let cool completely before cutting into small bars.

Storage: Once completely cool, enjoy them immediately or place in an airtight container and refrigerate for up to a week.
Freezing Instructions: Once fully cooled, cut the pan of bars into squares, place in a single layer on a baking sheet, and freeze until fully frozen. Remove the bars from the freezer, wrap individually in aluminum foil or plastic wrap to prevent freezer burn, and place into freezer-safe container. Freeze for up to 3 months. When ready to serve, transfer frozen bars to the refrigerator to thaw, then enjoy cold or at room temperature.
Water: The amount of water varies depending on how juicy your dates are. If your dates are on the drier side, use closer to 1/4 cup of water. If your dates are pretty moist, you'll need less water - about 2 tablespoons. Use your best judgement - the filling is moist enough when it is easily spreadable.