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
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 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 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! ❤❤❤
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.
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!
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.
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
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 😊
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 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!
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!
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 😋
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 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.
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 ❤
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!
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.
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.
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 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!
@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! 🥰
Just tried making these using maple syrup instead of corn syrup. overall 4/5 for me. the short bread base was surprisingly hard to get right and was too thick in some areas, but the taste was good. Thanks for posting.
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.
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 ❤️
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!
used honey for filling tasted great, but some filling oozed under the bottom of crust during baking. Maybe haden't packed the crust well enough or could have rolled it out. Just a bit messy but licking fingers was great taste. Will try it again!
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
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've had several goes at your shortbread crust. First time I followed the recipe and it was delicious as is. The other times I experimented with adding 2 full sticks of salted butter and it didn't change much other than a more firm crust. I also tried adding 1 egg to the crust mixture and decided your original crust recipe works best. I also tried using gluten free flour but it turned out bitter so I won't be using that ever again. The final experiment, I used 1 cup all-purpose flour and 1.5 cups Cream of Wheat, it made an excellent snack. I made them as cookie snacks last week. This week I am making the full Pecan Pie Bars for Thanksgiving Dinner. It will be my first attempt using the filling, but I am confident I won't screw it up... Too badly... :) I am using amber colored Maple Syrup, clear white Rum (all we had on hand), and light Brown Sugar (also all we had). The smell of the mixture alone is addicting! Like fresh ripe Pears! This will blow everyone away at dinner. :)
This recipe is right up my alley because I love pecan pie, but I don't always like the crimped portion of the crust on the side of the pie plate. Thanks.
Dear John and fellow dessert dreamers, Can we talk about dark corn syrup? What if you don't like it but don't want maple syrup (which I do love btw)? Can you make/use a brown sugar simple syrup as the syrup? How do you make it "inverted" sugar?
Love this recipe howeverrrrr as a Scottish mama I have to say traditional shortbread doesn’t have powdered sugar in it. If anyone would like to try my recipe you’ll find it below! 225g unsalted butter 125g caster sugar 1tsp salt 340g plain flour 170c for 25 minutes or 15-18 minutes when cut into biscuits (cookies) you should always bake shortbread COLD when you’ve made the dough add it to the fridge for 30 minutes to prevent butter melting/caramelising xxx
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!!! 😉
This looks so much better than pecan pie. I love pecan pie but I cannot eat more than a taste - toooooo sweet! This looks like a perfect alternative! Thanks!
I found the little trick with the paper liner very clever but make sure the paper is all the way up the sides of the pan and a little over. Otherwise the pecan filling may leak over it and seep into your crust and make it soggy. Also when shaping your shortbread dough into the pan make a lip up the sides of the pan enough to contain the wet ingredients and again protect the filling from leaking into the crust below it. The flavour and texture is spot on. I used maple syrup but chopped my pecans too fine. One chop across and back would have been perfect. These will be a go to recipe for me. I wonder how many calories are in these? Yikes. lol
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.
These look SO YUMMY! A question for comment section input: do we think this would work with chopped toasted hazelnuts in place of pecans? Would you adapt anything flavorwise? Add cinnamon or other components? I just have a ton of hazelnuts on hand lol
Being a Canadian, I love butter tarts. Unfortunately I can no longer make pastry so I make butter tart bars. There's one ingredient that we put in to cut the sweetness that rarely anyone else does - vinegar. The rest of the ingredients are the same as your recipe here. My daughter doesn't like the raisins that go into traditional butter tarts, so I make a batch of pecan for her. Other than the vinegar, our recipes are the same.
Everyone who tries these pecan bars is hooked! I like that they’re not too sweet. I’m wondering if you have ever tried freezing them? Thanks for the recipe and video. Ema K Southern California
Wow I really loved this video! Your voice is so calming and animated. I couldn’t stop watching! The instructions were awesome. I totally loved the way those bars turned out. I love your oven by the way. Glad I stumbled on this video!!!
Yesssss......! That's what we need to make our "Baba" happy. Today is his birthday and we need a nice and delicious recipe... (and, by the way, it's getting late).... So let's get started! 😅
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!
This was my third time watching and finally I am ready to make these. I love the way you instruct, dear Chef! We’re going to enjoy them tomorrow at the ‘hallogivingmas’ party, 3 in one because the dang variety of viruses kept us from being together. While we are all in some sweet spot of health, the party is on! Thank you for this much anticipated recipe and the joy I hope all receive from eating it!
Hello! First of all I love your channel and it has been a great help for me. I started cooking in 2020 (you might guess why) and I already made some of your recipes. Yesterday I made your "Chocolate banana bread" and almost every week I make your "banana pancakes". A lot of tastes are new for me as I am Romanian and have been living in Italy for 17 years, so that's the beauty of having started cooking, I can always try and eat new things. Who knows if I get them right, I don't know how they should really taste. Second thing, I have a request, if possible, can you make a video with "Duck a l'orange"? I thing you mentioned in a video that you could if we wanted to. Thank you!
Question: Have you ever tried maple syrup, or agave syrup, instead of corn syrups? I do not the corn syrups. Love the hint to bake the nuts briefly. So many good baking insights I learned today. Thank you!
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.
▢ 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! 👍🏻
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! ⭐️⭐️⭐️⭐️⭐️
I have made these twice and anyone who has had them loves them. They are going in the permanent rotation. Thank you.
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
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
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 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.
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! ❤❤❤
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.
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..
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!
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
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..
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 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!
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!
Juat made these on Christmas Eve - cooled and chilled them and taste-tested - WONDERFUL. Lightly sweet, so man pecans - PERFECT
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 made these and yes like John said it's amazing. My whole family absolutely went nuts over these. Yummy, yummy, yummy. ❤
Every time I'm having a rainy day, I watch your videos. You turn my frown upside down each time 😊
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?
Not only are your recipes amazing and delicious but you also provide measurements in grams. It makes life so much easier!
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.
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
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.
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. 😊
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!
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 ❤
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!
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.
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.
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 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!
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.
@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 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..
Just tried making these using maple syrup instead of corn syrup. overall 4/5 for me. the short bread base was surprisingly hard to get right and was too thick in some areas, but the taste was good. Thanks for posting.
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.
I made these pecan pie bars and my family and I loved them. Thank you so much Mr. John Preppy Kitchen
Made these last night. They were soooo easy and have turned out delicious! Another winner!
John, you consistently nail the presentation and always with something new. the pecan bars look fabulous!
I was thinking about making pecan pie something for Thanksgiving, and seeing this sealed the deal! These look delicious🙃
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 ❤️
Just tried this recipe for Thanksgiving and they were a huge hit. Thanks, John!!
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!
Thank you for letting us know the sizes of your pans , and all the measurements. Everything you make looks delicious!!! 🤗
used honey for filling tasted great, but some filling oozed under the bottom of crust during baking. Maybe haden't packed the crust well enough or could have rolled it out. Just a bit messy but licking fingers was great taste. Will try it again!
The pecan bars look delicious. I cannot wait to make them.
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
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 must say...all your recipes are fabulous 😋😋
I've had several goes at your shortbread crust. First time I followed the recipe and it was delicious as is. The other times I experimented with adding 2 full sticks of salted butter and it didn't change much other than a more firm crust. I also tried adding 1 egg to the crust mixture and decided your original crust recipe works best. I also tried using gluten free flour but it turned out bitter so I won't be using that ever again. The final experiment, I used 1 cup all-purpose flour and 1.5 cups Cream of Wheat, it made an excellent snack. I made them as cookie snacks last week.
This week I am making the full Pecan Pie Bars for Thanksgiving Dinner. It will be my first attempt using the filling, but I am confident I won't screw it up... Too badly... :)
I am using amber colored Maple Syrup, clear white Rum (all we had on hand), and light Brown Sugar (also all we had). The smell of the mixture alone is addicting! Like fresh ripe Pears! This will blow everyone away at dinner. :)
This recipe is right up my alley because I love pecan pie, but I don't always like the crimped portion of the crust on the side of the pie plate. Thanks.
I LOVE YOU SO MUCH I WAS JUST THINKING OF MAKING THIS AND I SEE YOU CAME IN CLUTCH. Praise God I’m so happy 😭❤️you literally have the best recipes
Dear John and fellow dessert dreamers,
Can we talk about dark corn syrup? What if you don't like it but don't want maple syrup (which I do love btw)?
Can you make/use a brown sugar simple syrup as the syrup? How do you make it "inverted" sugar?
Hands down the only recipes that always turn out perfect 🥰
Love this recipe howeverrrrr as a Scottish mama I have to say traditional shortbread doesn’t have powdered sugar in it. If anyone would like to try my recipe you’ll find it below!
225g unsalted butter
125g caster sugar
1tsp salt
340g plain flour
170c for 25 minutes or 15-18 minutes when cut into biscuits (cookies) you should always bake shortbread COLD when you’ve made the dough add it to the fridge for 30 minutes to prevent butter melting/caramelising xxx
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!!! 😉
Oh my, those corn bread muffins look so delicious! My mom made those way back in the 70's and we loved them. 😋😋😋😋
I have made these at least three times and they are fabulous! I’m making them for my Christmas dessert tomorrow😊
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!!
This looks so much better than pecan pie. I love pecan pie but I cannot eat more than a taste - toooooo sweet! This looks like a perfect alternative! Thanks!
In the oven now!! I can’t wait. It smells so delicious. Thanks for another amazing recipe. Your cookbook is beautiful.
I found the little trick with the paper liner very clever but make sure the paper is all the way up the sides of the pan and a little over. Otherwise the pecan filling may leak over it and seep into your crust and make it soggy. Also when shaping your shortbread dough into the pan make a lip up the sides of the pan enough to contain the wet ingredients and again protect the filling from leaking into the crust below it. The flavour and texture is spot on. I used maple syrup but chopped my pecans too fine. One chop across and back would have been perfect. These will be a go to recipe for me. I wonder how many calories are in these? Yikes. lol
Looks amazing!!!! Thank you for all of your amazing videos! 😍
It’s my pleasure!!!
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 !!!
Oh my god.. Your recipes are awesome
The ease with which u are doing needs appreciation😊🙏
Oh thank you!!
Looks delicious. I can’t deal with the insane sweetness of pecan pie. This sounds perfect.
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.
Made it yesterday and it’s a WINNER! No problems at all!
These look SO YUMMY! A question for comment section input: do we think this would work with chopped toasted hazelnuts in place of pecans? Would you adapt anything flavorwise? Add cinnamon or other components? I just have a ton of hazelnuts on hand lol
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..
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?
Being a Canadian, I love butter tarts. Unfortunately I can no longer make pastry so I make butter tart bars. There's one ingredient that we put in to cut the sweetness that rarely anyone else does - vinegar. The rest of the ingredients are the same as your recipe here. My daughter doesn't like the raisins that go into traditional butter tarts, so I make a batch of pecan for her. Other than the vinegar, our recipes are the same.
Thanks for watching and commenting give me a direct message I have a gift for you..
It was soooooo good. Everyone loves this pecan pie bars. It was a crowd pleasing. Thank you for sharing this 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 😂
Thank you so much for sharing your GREAT recipes! I love watching you create masterpieces in the kitchen! ☺☺☺
I like that John explains why he does or doesn't do with ingredients.
I didn’t know about this recipe at all, such an easier substitution for a pecan pie! Perfect fall/winter recipe 🍁🍁🍂🍂
Funny that my husband isn't fond of pecan pie but loves pecan bars! It's the filling to crust ratio...more crust is always better for him. 😊
Everyone who tries these pecan bars is hooked! I like that they’re not too sweet. I’m wondering if you have ever tried freezing them? Thanks for the recipe and video.
Ema K
Southern California
Hey John! You should definitely make some homemade eggnog. Perfect for the holiday season :)
@Brianna HassenflugI I’ll drink to that!
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
Wow I really loved this video! Your voice is so calming and animated. I couldn’t stop watching! The instructions were awesome. I totally loved the way those bars turned out. I love your oven by the way. Glad I stumbled on this video!!!
Made these for Thanksgiving, exactly as directed (which I hardly ever do) and they were a huge hit! Thanks for sharing all your tips!
Yesssss......!
That's what we need to make our "Baba" happy. Today is his birthday and we need a nice and delicious recipe... (and, by the way, it's getting late)....
So let's get started! 😅
You are the best! You give me such a happy feeling... and I make alot of your recipes! God bless you!
I just made this and it looks beautiful! Thanks John!
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..
Oh Man, This Made Me Totally Jones This Desert/Desert/Sweets! Looks Great! Gracias,
Made these today and they are so good! Will definitely make again. 🙂
This was my third time watching and finally I am ready to make these. I love the way you instruct, dear Chef! We’re going to enjoy them tomorrow at the ‘hallogivingmas’ party, 3 in one because the dang variety of viruses kept us from being together. While we are all in some sweet spot of health, the party is on! Thank you for this much anticipated recipe and the joy I hope all receive from eating it!
You are very good at summarizing while still keeping it interesting...good Tube vids!
Thanks John for sharing this recipe with us. ❤❤❤❤❤❤
I’m definitely making these for Thanksgiving. ❤ I’d like to make pumpkin pie bars, too.
Hello! First of all I love your channel and it has been a great help for me. I started cooking in 2020 (you might guess why) and I already made some of your recipes. Yesterday I made your "Chocolate banana bread" and almost every week I make your "banana pancakes". A lot of tastes are new for me as I am Romanian and have been living in Italy for 17 years, so that's the beauty of having started cooking, I can always try and eat new things. Who knows if I get them right, I don't know how they should really taste. Second thing, I have a request, if possible, can you make a video with "Duck a l'orange"? I thing you mentioned in a video that you could if we wanted to. Thank you!
Question: Have you ever tried maple syrup, or agave syrup, instead of corn syrups? I do not the corn syrups. Love the hint to bake the nuts briefly. So many good baking insights I learned today. Thank you!
Also consider Lyles Golden Syrup. Sometimes corn syrup is too sweet!