At a glance

Parbake the shortbread crust, add the maple-pecan filling and bake until the middle barely jiggles. Cool fully before cutting a 4-by-4 grid. Add optional cinnamon cannabutter to a single plated bar.

Holidaze Pecan Pie Bars with Cannabutter

Ingredients & directions

Pecan Pie Bars Recipe

Ingredients

Shortbread

Pecan filling

To finish

Make the recipe cannabis-free. Where legal, use an edible product from a licensed seller to finish one clearly labeled portion for a legal-age adult who has opted in. Edible effects may take up to 4 hours to peak. Store cannabis in its original package, locked away from children and pets.

Directions

  1. Pale shortbread crust pressed into a parchment-lined square pan

    Press and parbake

    Heat the oven to 350°F (175°C). Line an 8-inch square metal pan with parchment, leaving a sling. Stir the melted butter, sugar, vanilla and salt, then stir in the flour. Press firmly into the pan and bake 16 to 19 minutes. The crust should be dry across the top and lightly golden at the edges.

  2. Glossy maple and brown-sugar pecan filling in a glass bowl

    Whisk the filling

    Whisk the eggs, brown sugar, maple syrup, melted butter, vanilla and salt. Fold in the chopped pecans. Break up brown-sugar lumps with the whisk before adding the pecans.

  3. Pecan pie filling spread over a parbaked crust in a lined square pan

    Bake until set

    Pour the pecan filling over the warm crust and scatter the reserved whole nuts on top. Bake 23 to 27 minutes until the edges set and the center gives only a slight jiggle. Transfer the pan to a wire rack. If the center moves in waves, give it a few more minutes.

  4. Sliced pecan pie bars with glossy tops and a visible shortbread base

    Cool, cut and finish

    Cool on the rack for 1 hour, then refrigerate for at least 1 hour. Lift the slab out. Cut four strips, rotate the slab and cut four strips across them. For one opted-in adult serving, stir cinnamon into measured softened cannabutter and add it to one plated bar. Wipe the knife between cuts for crisp sides. Keep the infused finish separate and labeled.

Storage Refrigerate the plain bars covered within two hours of baking and use within 3 to 4 days. Store labeled cannabis separately, locked and out of reach.

Kitchen notes

Tips, swaps and common questions

Use a metal pan

Light-colored metal heats the crust quickly and makes the edge color easier to judge. A square parchment sling lets you lift the set slab in one piece.

Cut a tidy 4-by-4 grid

Use a ruler to mark the slab at 2-inch intervals. Cut with a long knife and wipe the blade after each pass.

Why did my pecan pie bars fall apart?

The crust may be underbaked or the filling may still be warm. Look for a dry, lightly golden crust before filling and refrigerate the baked slab before slicing.

Can I use corn syrup in place of maple syrup?

Light corn syrup can replace the same volume of maple syrup. The result will taste more neutral.

Can I make pecan pie bars the day before?

Yes. Bake the bars and refrigerate them covered once cool. Slice the next day and add any separate finish when you serve them.

Allergens

Contains pecans, wheat, milk and eggs.

Use the product label

Estimate THC in a portion

Measure the labeled cannabutter for a single bar. The pan and every other bar stay plain. Use the same unit for the label amount and the amount used.

Enter the label values and the amount you used.

The result estimates the THC added to that portion from the product label. Keep infused portions labeled and secured.

Recipe and safety references