Made these yesterday. The process did not go as planned, at all! My shortbread was crumbly, I didn’t have enough pecans, so I had to add walnuts, and I was short on maple syrup, because apparently, corn syrup is a hot commodity where I live. I was a stressed out mess, on the drive to our belated family Thanksgiving. I hit it out of the park…lol! They turned out, so much better than I had prayed to the Lord about! Make this recipe! You cannot lose! They are even better the next morning with coffee! I’m pretty sure, my husband loves me more…ha ha ha! ⭐️⭐️⭐️⭐️⭐️
As someone who had to be self taught at everything. John is that person I guiding me on my cooking and baking journey that I never thought I would get to have. Thank you John your videos mean a lot and help a lot
Made these tonight. They were so great! Not too sweet. Very well balanced. I will be making these many times this holiday season. Thank you for another amazing treat!
I love your editing so much! The gentle "it happened" got me. You make everything look so easy and accessible in your videos, really inspires me to pick up baking as a hobby again.
I love this recipe. I have made it several times for family and co workers. It’s absolutely fantastic. I use 240ml light corn syrup and 120ml of real maple syrup and add 1/2tsp of cinnamon to the nuts.
I just made these today....and OMG they r so goooood. I did change some ingredients. First I substituted dark maple bourbon barrel syrup for the dark corn syrup. And second I make my own brown sugar. So I can make it as dark or light as I want. Never the less this is an easy recipe to follow and it is even better than the brookie recipe that I love so much. Thank you so much for great recipes
I found John about a year ago & I love his personality, his instructions & his recipes of course. You rock John & all the recipes have turned out AMAZING! ❤❤❤
John, you are a genius! I'm half Scottish and never knew the origin of shortbread. This recipe will help me control my glucose levels, which is important for diabetics. Thank you.
Just made these! They are amazing! I added 1 tablespoon of bourbon and used 1 1/4 cup dark corn syrup and 1/4 pure maple syrup. I also added 75g of fresh cranberries to the pecan topping for color and another layer of flavor. The bars are not sickeningly sweet, as he says! Another winner from Preppy Kitchen!
I completely agree that the usual pecan pie is too sweet and the filling to crust ratio doesn’t work well. I’m so glad you shared this recipe with us! Gracias 😊
I made these for a work potluck today. I used light Karo and made sure to toast the pecans. I have never got so many compliments on a dish before. Very very good. Loved the shortbread crust!
This was the most amazing recipe. I love your attitude and the energy you show during these videos. My wife and family love these. Keep up the good work.
I made this for family weekend and let me tell you… IT WAS A HIT! It was the first time I made it and it came out perfect! I really appreciate how you mention grams in the written recipe! Thank you so much! ❤
John, these look so delicious that I'm going to bake a batch for Thanksgiving instead of baking my usual pecan pie. I really appreciate all the tips you include in your presntation like snipping the corners of the parchment paper to make it fit perfectly in the backing pan and using a fork to smooth out the shortbread dough before baking. You're a great teacher and a pleasure to watch. Thank you!
These are so delicious! I made them for my husband's office party and they were gone in no time! If you love pecan pie like I do, make them! They are a perfect item to bring to holiday gatherings, too. No need to worry about cutting and serving a pie. These will be ready to go, cut into the perfect serving sizes!
I'm making these as I write this. I did a couple of substitutions. We'll see how they come out..... I used 1 cup LIGHT corn syrup and 1/2 cup of maple syrup. I also substituted Cashews (toasted of course) instead of pecans. They're in the over right now. I'll come back after their done and I taste one to let you know how this turned out.
I usually usually bake the pies for our family Thanksgiving dinners but it was canceled this year due to two from our group having made travel plans. The baking urge was too strong, though, so I made these pecan pie bars to share instead of pies. (Pecan pie is one of my brother's favorites.) What a wonderful treat, they turned out great! John, you are now on my very short list of favorite TH-cam cooking channels. Love your recipes and your videos.
@preppykitchen Happy Thanksgiving to you and your family, John. I made these pecan bars to take to my mother-in-law’s today and everyone LOVED THEM!!! Thank you for all your wonderful recipes, and your ah-mazing personality! You are a treasure! 🥰
I have made this recipe twice and they turned out amazing.The hardest part for me was cutting the parchment🤣. The shortbread base is much easier than pie crust and you can make 15 to 20 servings depending how you cut the slab. It is a great party/ gift dessert . Excellent recipe
My plan was to have a fresh new recipe for the holidays. That was Christmas 2023. Since then I have made this recipe about 4 or 5 times. It is addicting lol. Love it . Thank u.❤
These are so yummy. My grandma has been talking about them since I made them for Thanksgiving last year, so I made sure to make them again this year. What a great recipe!
They came out SOOOOOO GOOOOOD. Cut the recipe to half, used a 8X8 dish. I usually make pumpkin pie for thanksgiving. So it was a very nice change, the sweetness is well balanced (I did use Maple syrup). Perfect Pecan bars for the Holidays. Happy Thanksgiving all.
Use the backside of your knife to scrape the pecans off of the cutting board thereby preserving your sharp edge. These look amazing and I love your oven!
I am going to buy your cookbook! I have tried the english muffins, pita bread and now these. You are the master in the kitchen. Thank you for sharing all your wonderful recipes ❤❤❤❤
I just made these bars following the recipe, except as soon as I took the shortbread out of the oven after the initial bake, I put dark chocolate chips (about 1/2 cup or so) and melted and spread them around the shortbread-then added the filling… it’s in the oven now! Can’t wait to eat them 😋
Love the way u explain a lot of stuff - made your pumpkin muffins last week , OMG they were incredible and the best cream cheese icing ever ! I will be making this very soon , who doesn’t love pecan pie ❤️
Made this last night and it’s great! Johnathan makes it easy to follow. I copied the way he cut the parchment paper : ) to line his pan. ( A must step in order to take the cookie out later. Actually, follow all the steps! He’s very efficient with his directions. Nothing superfluous.) I cut the bars into 1 inch (25mm) by 1 inch mini bars. Perfect to pop in your mouth to enjoy all the gooey goodness. Cut small like this is great for making a variety cookie tray too. This is a better alternative to pecan pie by a mile. Honestly, I’ll never make pecan pie again after this.
I just made my second batch for 2022 thanksgiving and the family loves it.. you get the pecan pie flavors but definitely not quite shockingly as sweet as a pie. This recipe is a keeper. Thanks so much!
I made these absolutely delicious thank you so much i not a baker but watching you has inspired me to bake so im baking with my 2yr old granddaughter she loves to help.
I've been known as the pie maker in the family for many years and my pecan pie especially is known as heart attack in a pan. This looks like a fun alternative, easier for grand kids to grab and go with. Almost identical to my regular recipe, always made a shortbread crust and used dark Karo syrup. Loved your story on taxing cookies , thank you, your channel is always so fun. Autumn
These bars truly are AMAZING! Just the right amount of sweet and salty. Will definitely keep this in my go to file. Thanks John for this delicious recipe.
Geez! These look so dang good. The shortbread crust really makes them. Thanks, John. You're such an amazing baker!! Everything you bake turns to gold.....or golden brown!!! 😉
You can make Pecan Extract with vodka as well. Toast the pecans well, add them halfway in a glass jar, fill the jar with vodka. Put a lid on it and let it sit for 4-6 months or longer.
John, You're a very talented cook and baker. I always look forward to your informative content! And recently, I've prepared non-oven Peanut Butter & Granola Bars. I'll definitely try this Gooey Pecan Pie Bars... we also have pecan trees in our backyard, so perfect!
Delicious ❤❤❤ !!! Made these bars for the First time for Thanksgiving. Sorry, no picture of end result as we started to eat them out of the oven:). These will replace my pecan pie as they taste better and the shortbread layer was easy to make and has more flavor than crust. Thank you so very much for sharing this new favorite dessert . You have a special gift, keep sharing ❤
I made this recipe while watching your video. When I took them out of the oven, they were soupy in the middle. Now one thing I did was use half dark karo syrup and half maple syrup. Also I put the “custard” on top of the shortbread while it was warm. I did use a 9x13 aluminum pan. I have been successful in baking pies, shortbread and cookies for a long time. So any advice or ideas are welcome.
This man has the most beautiful oven
Thank you!
The kitchen and supplies, all around, are fantastic!
Yes he does!
Indeed, but you need a beautiful bank account to be able to afford it!
I have often admired it.
I made these and they are addictive. Best pecan bar hands down. Thank you.
I have made these twice and anyone who has had them loves them. They are going in the permanent rotation. Thank you.
Made these yesterday. The process did not go as planned, at all! My shortbread was crumbly, I didn’t have enough pecans, so I had to add walnuts, and I was short on maple syrup, because apparently, corn syrup is a hot commodity where I live. I was a stressed out mess, on the drive to our belated family Thanksgiving. I hit it out of the park…lol! They turned out, so much better than I had prayed to the Lord about! Make this recipe! You cannot lose! They are even better the next morning with coffee! I’m pretty sure, my husband loves me more…ha ha ha! ⭐️⭐️⭐️⭐️⭐️
As someone who had to be self taught at everything. John is that person I guiding me on my cooking and baking journey that I never thought I would get to have. Thank you John your videos mean a lot and help a lot
▢ 2½ cups all-purpose flour (300g)
▢ ⅔ cups powdered sugar (66g)
▢ ½ teaspoon salt
▢ 12 tablespoon unsalted butter melted (170g)
For the Pecan Topping
▢ ⅔ cup brown sugar firmly packed (140g)
▢ ⅓ cup all-purpose flour (40g)
▢ 1 teaspoon salt
▢ 1½ cups dark corn syrup (360mL)
▢ 4 large eggs
▢ 1 tablespoon vanilla extract (15mL)
▢ 2 cups pecans roughly choppe
Legend
Thank you
Mónica
Track you 💕
Thank you for writing out this recipe. 👍🏻. I was just complaining how hard it is to actually find the list of ingredients you made my day! 👍🏻
Ever since watching John he's influenced me and now I've started baking things all the time! Love his recipes they never seem to disappoint❤️
Fr I bake all the time and only John's recipes!! He makes it so fun ❤ I've even started saying things like "whisk whisk whisk" while whisking
Made these tonight. They were so great! Not too sweet. Very well balanced. I will be making these many times this holiday season. Thank you for another amazing treat!
I love your editing so much! The gentle "it happened" got me. You make everything look so easy and accessible in your videos, really inspires me to pick up baking as a hobby again.
I love this recipe. I have made it several times for family and co workers. It’s absolutely fantastic. I use 240ml light corn syrup and 120ml of real maple syrup and add 1/2tsp of cinnamon to the nuts.
I just took mine out of the oven. It’s still so liquid underneath the top layer, even after 35 mins in. Is that normal?! Help!
I have some maple syrup I'd like to use. Does the maple flavour conflict with the vanilla?
@@notaclue822they both complement each other very well.
@@londongirl891Bake it longer
I just made these today....and OMG they r so goooood. I did change some ingredients. First I substituted dark maple bourbon barrel syrup for the dark corn syrup. And second I make my own brown sugar. So I can make it as dark or light as I want. Never the less this is an easy recipe to follow and it is even better than the brookie recipe that I love so much. Thank you so much for great recipes
I found John about a year ago & I love his personality, his instructions & his recipes of course. You rock John & all the recipes have turned out AMAZING! ❤❤❤
Every time I'm having a rainy day, I watch your videos. You turn my frown upside down each time 😊
Juat made these on Christmas Eve - cooled and chilled them and taste-tested - WONDERFUL. Lightly sweet, so man pecans - PERFECT
John, you are a genius! I'm half Scottish and never knew the origin of shortbread. This recipe will help me control my glucose levels, which is important for diabetics. Thank you.
It’s such an interesting story!
Just made these! They are amazing! I added 1 tablespoon of bourbon and used 1 1/4 cup dark corn syrup and 1/4 pure maple syrup. I also added 75g of fresh cranberries to the pecan topping for color and another layer of flavor. The bars are not sickeningly sweet, as he says! Another winner from Preppy Kitchen!
Thanks for watching and commenting give me a direct message I have a gift for you..
I completely agree that the usual pecan pie is too sweet and the filling to crust ratio doesn’t work well. I’m so glad you shared this recipe with us! Gracias 😊
Thanks for watching and commenting give me a direct message I have a gift for you..
I made these for a work potluck today. I used light Karo and made sure to toast the pecans. I have never got so many compliments on a dish before. Very very good. Loved the shortbread crust!
Be careful with the parchment, get it in the corners>. My filling leaked behind the parchment and made getting it out a little harder.
This was the most amazing recipe. I love your attitude and the energy you show during these videos. My wife and family love these. Keep up the good work.
I made this for family weekend and let me tell you… IT WAS A HIT! It was the first time I made it and it came out perfect! I really appreciate how you mention grams in the written recipe! Thank you so much! ❤
John, these look so delicious that I'm going to bake a batch for Thanksgiving instead of baking my usual pecan pie. I really appreciate all the tips you include in your presntation like snipping the corners of the parchment paper to make it fit perfectly in the backing pan and using a fork to smooth out the shortbread dough before baking. You're a great teacher and a pleasure to watch. Thank you!
These are so delicious! I made them for my husband's office party and they were gone in no time! If you love pecan pie like I do, make them! They are a perfect item to bring to holiday gatherings, too. No need to worry about cutting and serving a pie. These will be ready to go, cut into the perfect serving sizes!
I made these and yes like John said it's amazing. My whole family absolutely went nuts over these. Yummy, yummy, yummy. ❤
These are going to be on my list of things to make for Thanksgiving FOR SURE!! John is so super GREAT! Thank you for all of your hard work!
Mine too!
Beautiful bars
The ratio of the three layers is absolutely perfect!
I'm making these as I write this. I did a couple of substitutions. We'll see how they come out..... I used 1 cup LIGHT corn syrup and 1/2 cup of maple syrup. I also substituted Cashews (toasted of course) instead of pecans. They're in the over right now. I'll come back after their done and I taste one to let you know how this turned out.
My hubs would rather have these than a cake for his upcoming birthday. They are our new favorite! Thanks for posting this fantastic recipe!
I made these pecan pie bars and my family and I loved them. Thank you so much Mr. John Preppy Kitchen
I usually usually bake the pies for our family Thanksgiving dinners but it was canceled this year due to two from our group having made travel plans. The baking urge was too strong, though, so I made these pecan pie bars to share instead of pies. (Pecan pie is one of my brother's favorites.) What a wonderful treat, they turned out great! John, you are now on my very short list of favorite TH-cam cooking channels. Love your recipes and your videos.
I must say...all your recipes are fabulous 😋😋
Totally
Not only are your recipes amazing and delicious but you also provide measurements in grams. It makes life so much easier!
Made these last night. They were soooo easy and have turned out delicious! Another winner!
Just tried this recipe for Thanksgiving and they were a huge hit. Thanks, John!!
It was soooooo good. Everyone loves this pecan pie bars. It was a crowd pleasing. Thank you for sharing this recipe.
@preppykitchen Happy Thanksgiving to you and your family, John. I made these pecan bars to take to my mother-in-law’s today and everyone LOVED THEM!!! Thank you for all your wonderful recipes, and your ah-mazing personality! You are a treasure! 🥰
I have made this recipe twice and they turned out amazing.The hardest part for me was cutting the parchment🤣. The shortbread base is much easier than pie crust and you can make 15 to 20 servings depending how you cut the slab.
It is a great party/ gift dessert . Excellent recipe
Looks yummy 😋 mouthwatering 😋👌
Thank you so much!!!
He’s stingy! He eats his delicious foods!😂
@@PreppyKitchen You're welcome 😊 & thank you for replying me😊
@@jennifernunez1443 😂
My plan was to have a fresh new recipe for the holidays. That was Christmas 2023. Since then I have made this recipe about 4 or 5 times. It is addicting lol. Love it . Thank u.❤
I made this for Thanksgiving 2024 and my entire family LOVED them. And I still have ppl calling me up asking me to bake them a batch 🌹
Looks amazing!!!! Thank you for all of your amazing videos! 😍
It’s my pleasure!!!
These are so yummy. My grandma has been talking about them since I made them for Thanksgiving last year, so I made sure to make them again this year. What a great recipe!
Made these today. Wonderful. I used the maple syrup and added a touch of cinnamon and some dark chocolate chips on top. 🤯 Thx for the recipe
Oh my, those corn bread muffins look so delicious! My mom made those way back in the 70's and we loved them. 😋😋😋😋
John, you consistently nail the presentation and always with something new. the pecan bars look fabulous!
They came out SOOOOOO GOOOOOD. Cut the recipe to half, used a 8X8 dish. I usually make pumpkin pie for thanksgiving. So it was a very nice change, the sweetness is well balanced (I did use Maple syrup). Perfect Pecan bars for the Holidays. Happy Thanksgiving all.
In the oven now!! I can’t wait. It smells so delicious. Thanks for another amazing recipe. Your cookbook is beautiful.
Use the backside of your knife to scrape the pecans off of the cutting board thereby preserving your sharp edge. These look amazing and I love your oven!
I was thinking about making pecan pie something for Thanksgiving, and seeing this sealed the deal! These look delicious🙃
I am going to buy your cookbook! I have tried the english muffins, pita bread and now these. You are the master in the kitchen. Thank you for sharing all your wonderful recipes ❤❤❤❤
I just made these bars following the recipe, except as soon as I took the shortbread out of the oven after the initial bake, I put dark chocolate chips (about 1/2 cup or so) and melted and spread them around the shortbread-then added the filling… it’s in the oven now!
Can’t wait to eat them 😋
Did you end up liking them with the chocolate chips?
Thank you so much for sharing your GREAT recipes! I love watching you create masterpieces in the kitchen! ☺☺☺
Definitely putting these on the Thanksgiving menu! 😋❤
Hope you love them!
@@PreppyKitchen did you see comments regarding the problem about the filling seeping under the shortbread?
The pecan bars look delicious. I cannot wait to make them.
They look wonderful, John. Years ago when my sons were much younger I made this with Pillsbury crescent roll dough on the bottom. Don't hate me. 😊
Thanks John for sharing this recipe with us. ❤❤❤❤❤❤
Love the way u explain a lot of stuff - made your pumpkin muffins last week , OMG they were incredible and the best cream cheese icing ever ! I will be making this very soon , who doesn’t love pecan pie ❤️
Looks delicious. I can’t deal with the insane sweetness of pecan pie. This sounds perfect.
Made this last night and it’s great! Johnathan makes it easy to follow.
I copied the way he cut the parchment paper : ) to line his pan. ( A must step in order to take the cookie out later. Actually, follow all the steps! He’s very efficient with his directions. Nothing superfluous.) I cut the bars into 1 inch (25mm) by 1 inch mini bars. Perfect to pop in your mouth to enjoy all the gooey goodness. Cut small like this is great for making a variety cookie tray too. This is a better alternative to pecan pie by a mile. Honestly, I’ll never make pecan pie again after this.
Hands down the only recipes that always turn out perfect 🥰
Made these last night and they are fantastic. Better than pie! Happy Thanksgiving, John - to you and to your family. Your recipes are always great!
Just made these. They were delicious. We didn’t have corn syrup so we used agave syrup and they turned out perfect as well.
I love your show. You don’t hide your mistakes. Mostly you seem to enjoy eating very thing you make. I can’t wait to try these !!!
I just watched a boat load of other videos for pecan pie bars. Yours looks the easiest, and best. On my way to the kitchen..
I just made my second batch for 2022 thanksgiving and the family loves it.. you get the pecan pie flavors but definitely not quite shockingly as sweet as a pie. This recipe is a keeper. Thanks so much!
I tried this and it was easy and delicious. I am a Southern Pecan Pie Fan no corn syrup. I won't give that up!!
I made these absolutely delicious thank you so much i not a baker but watching you has inspired me to bake so im baking with my 2yr old granddaughter she loves to help.
I have made these at least three times and they are fabulous! I’m making them for my Christmas dessert tomorrow😊
You are very good at summarizing while still keeping it interesting...good Tube vids!
Yummmmmmmmy !!!!!! I am ready to make it now!!!!😂😂😂
Thank you for this amazing recipe ❤️ 💕 💖
I've been known as the pie maker in the family for many years and my pecan pie especially is known as heart attack in a pan. This looks like a fun alternative, easier for grand kids to grab and go with. Almost identical to my regular recipe, always made a shortbread crust and used dark Karo syrup. Loved your story on taxing cookies , thank you, your channel is always so fun. Autumn
WOW... This looks amazing 😍. Thank you for sharing 🙂. Have a blessed and beautiful night 🥰😋🥰😋. You definitely love to bake.
These bars truly are AMAZING! Just the right amount of sweet and salty. Will definitely keep this in my go to file. Thanks John for this delicious recipe.
Love some of your techniques and tricks.
Geez! These look so dang good. The shortbread crust really makes them. Thanks, John. You're such an amazing baker!! Everything you bake turns to gold.....or golden brown!!! 😉
I just made this and it looks beautiful! Thanks John!
Very nice recipie John! They looks amazing! Have a nice day! 👍👏🍴
Thank you!!!
@@PreppyKitchen Thanks John! 🤩🤩🤩
You are the best! You give me such a happy feeling... and I make alot of your recipes! God bless you!
You can make Pecan Extract with vodka as well. Toast the pecans well, add them halfway in a glass jar, fill the jar with vodka. Put a lid on it and let it sit for 4-6 months or longer.
I’m so happy I discovered this channel. Amazing
Made these today and they are so good! Will definitely make again. 🙂
Everything you make is delicious plus wonderful recipes❤ 7:42
Thank you! I had rotator cuff surgery and can't roll out pie crust for pecan pie this year but I can make this without too much on my arm pressure.
Excellent recipe. Yummy yummy yummy 😊💖
I ca't wait to make these deliciouse pie bars. I love pecan Pie so much. These look so good and I can't wait to make them Thank you for the recipe....
Oh my goodness! Shoot me now, these look amazing!
I’m definitely making these for Thanksgiving. ❤ I’d like to make pumpkin pie bars, too.
My mouth is watering 😁😁😁 What an AMAZING recipe will definitely try the maple syrup version 🤍🤍🤍🙏🏻🙏🏻🙏🏻😇😇😇😋😋😋😊😊😊
Oh my god.. Your recipes are awesome
The ease with which u are doing needs appreciation😊🙏
Oh thank you!!
Made it yesterday and it’s a WINNER! No problems at all!
Hey John! You should definitely make some homemade eggnog. Perfect for the holiday season :)
@Brianna HassenflugI I’ll drink to that!
John,
You're a very talented cook and baker. I always look forward to your informative content!
And recently, I've prepared non-oven Peanut Butter & Granola Bars. I'll definitely try this Gooey Pecan Pie Bars... we also have pecan trees in our backyard, so perfect!
Thanks for watching and commenting give me a direct message I have a gift for you..
I'm going buy your cookbook tomorrow!! Can't wait!!!
I got your cookbook, Beautiful pictures, Amazing recipes. Can't wait to start my cooking with these recipes 😋.
I made these with gluten free flour, and it's a problem how good they are! Thanks for the amazing recipe!
Thanks for watching and commenting give me a direct message I have a gift for you..
Omg incredible. I actually have all the ingredients in my pantry so I think I'll make these Right Now because my mouth is watering
Thank you for letting us know the sizes of your pans , and all the measurements. Everything you make looks delicious!!! 🤗
Delicious ❤❤❤ !!!
Made these bars for the First time for Thanksgiving. Sorry, no picture of end result as we started to eat them out of the oven:).
These will replace my pecan pie as they taste better and the shortbread layer was easy to make and has more flavor than crust. Thank you so very much for sharing this new favorite dessert . You have a special gift, keep sharing ❤
Extremely amazing bars. Never taste the same ever. Thank
I made this recipe while watching your video. When I took them out of the oven, they were soupy in the middle. Now one thing I did was use half dark karo syrup and half maple syrup. Also I put the “custard” on top of the shortbread while it was warm. I did use a 9x13 aluminum pan. I have been successful in baking pies, shortbread and cookies for a long time. So any advice or ideas are welcome.
I like that John explains why he does or doesn't do with ingredients.
Made these for Thanksgiving, exactly as directed (which I hardly ever do) and they were a huge hit! Thanks for sharing all your tips!