These bars are like traditional pecan pie with a spicy and square twist. Habanero Pecan Pie Bars are what you holiday dessert table has been looking for.
This recipe for pecan pie bars comes to you thanks to my buddy Jacob Cutino at Cutino Sauce Co. and a friend from Instagram, Cristen (aka @oldtownfoodfanatic). Cristen was looking for a pecan pie recipe with punch. Jacob has a killer hot sauce company. Ka-bam, Habanero Pecan Pie Bars. It’s that sweet and heat combo that’s appropriate for any palate, but keeps things exciting.
Make It Metal
Be sure you bake this in metal bakeware. No stoneware, no glass. 8 inch metal pan will bake this up perfectly according to the directions. If you deviate from the directions the crust won’t become solid and you’ll have a hard time getting these to come out properly. Trust me, I tried. It wasn’t pretty. Definitely not photo worthy.
The crust for this is inspired from graham cracker crusts. It’s simple and comes together quickly. All you need are crunchy granola bars and butter. Place 12 crunchy granola bars (you know, the Nature Valley kind that I buy en-masse for the kids) into a food processor with the blade attachment and let it pulverize the bars until you’ve got something comparable to sawdust.
Allow the bars to cool and you can serve warm or cover and serve later at room temperature. Cut into squares, add a little whipped cream or ice cream for garnish and enjoy. The ice cream works especially well to balance the kiss of heat.Print
Pecan Pie Bars with a granola bar crust and a kick of habanero pepper.
- 12 crunchy granola bars
- 5 T melted butter
- 1 cup brown sugar
- 3/4 cup corn syrup
- 5 T butter
- 2 cups pecan pieces
- 2 T Homeboy’s Habanero Sauce
- 2 tsp vanilla
- 1/4 tsp salt
- 4 eggs beaten
- Preheat oven to 350F.
- Pulverize 12 crunchy granola bars in a food process until a fine consistency.
- Add in 5 T melted butter and continue to turn on processor to mix. Consistency should be tacky and hold together when pressed.
- Place buttered granola bars into an 8 x 8 pan and press down to create a crust.
- Bake crust at 350F for 12 minutes. Remove crust from oven when time expires and place to the side.
- While crust bakes make the filling. Mix brown sugar, corn syrup and remaining butter into a sauce pan and heat over medium high heat until incorporated. When it starts to boil, reduce to medium and mix constantly, continuing to boil for 1 minute.
- Remove filling from heat and add in pecans, vanilla, hot sauce and salt. Allow to cool for 5 minutes.
- Place 4 eggs in a small bowl and beat manually with a fork for 30 seconds, beating in some air and fully breaking up yolks.
- Once filling has cooled, add in eggs (make sure caramel is indeed cooled otherwise eggs will scramble).
- Mix to fully combine so you don’t see any more yellow from the eggs.
- Pour filling into the pan with the crust.
- Bake the bars at 350F for 15 minutes. After 15 minutes, remove from the oven and place foil around the edges of the pan to protect the edges of the bars from over-browning.
- Place pan back in oven and bake for another 20 minutes.
- Remove from oven and allow to cool. Then cut into bars and serve warm. Bars will keep several days and can also be served at room temperature or cold.
- Optional garnish with whipped cream.
- Category: Dessert
- Cuisine: American
Keywords: pecan pie, Thanksgiving, habanero, hot sauce