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is one of the best you can bring to the holiday feast. But, if you're no pro pie baker, baking a one for a big crowd might sound intimidating. takes patience and planning and, if we're being honest, is easy to mess up. Thankfully, these pie bars are here to help. With a brown butter press-in shortbread crust, they're significantly easier (no chilling, rolling, or crimping required!) without sacrificing any of the classic gooey flavor. But, if you're looking to shake things up, we've got some delicious flavor twist ideas:

Swap in maple syrup for the corn syrup or go half and half with corn syrup and honey.Add 3/4 teaspoon of your favorite baking spice (like cinnamon) to the flour for the crust.Stir 1/2 cup chocolate chunks into the filling with the pecans.Swap the pecans for equal amounts of walnut halves or cashews or 3 1/2 cups of blanched peanuts. Or a try a mix of them all!

What is pecan pie bar filling made of?

It's made of mostly pantry staples like butter, corn syrup, brown sugar, eggs, vanilla, salt, and pecans. When it's baked, it thickens and has the most wonderful rich, buttery flavor.

How do you keep pecan pie bars from getting soggy?

The key is to . Pecan pie filling is very wet and can cause the crust to become soggy if it's not baked first. This recipe calls for baking the crust for 15 minutes before you add the filling. 

Should pecan pie bars be gooey in the middle?

Ask most pecan pie enthusiasts and the answer will is yes, but only to an extent. When sliced, it shouldn't weep and spill out onto the plate. This is especially important when dealing with bars, which are often handheld. After the bars have cooled completely, refrigerate them until chilled to make them easier to slice. Let them come back to room temperature before serving.