Pecan Pie 7-Layer Bars
These Pecan Pie 7-Layer Bars are the perfect marriage of pecan pie, seven-layer bars, and a touch of festive magic. With layers ranging from buttery pie crust to gooey pecan pie filling, chewy coconut, and spiced pecans, these bars are decadent, flavorful, and guaranteed to be the star of your dessert table.
Ingredients
For Layer 1: Pie Crust
- ¾ cup all purpose flour
- ¼ cup salted butter cold and cubed
- 1 tbsp brown sugar
- 1 tsp vanilla extract
- 3 tbsp ice water
For Layer 2: White Chocolate
- ½ cup white chocolate chips melted
For Layer 3: Chewy Coconut
- 1 14 oz can sweetened condensed milk
- 1 ¾ cups shredded coconut
- 1 tsp salt
- 2 tsp vanilla extract
For Layer 4: Spiced Pecans
- ¾ cup pecans chopped
- ¼ cup butter melted
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- 1 tbsp brown sugar
- 2 tsp salt
For Layer 5: Cinnamon Crumble
- ⅔ cup all purpose flour
- 2 tsp ground cinnamon
- ¼ cup salted butter melted
- ⅓ cup brown sugar
For Layer 6: Dark Chocolate
- ½ cup dark chocolate chips melted
For Layer 7: Pecan Pie Filling
- 1 ¼ cups pecans halved
- 2 eggs
- ½ cup maple syrup
- ¼ cup brown sugar
- 1 tsp vanilla extract
- ¼ tsp almond extract
- 2 tbsp salted butter melted
- 1 tsp ground cinnamon
Instructions
- Preheat the oven to 350 degrees.
- Start the pie crust layer by whisking together ¾ cup all purpose flour, 1 tbsp brown sugar, and 1 tsp vanilla extract. Add the cubed ¼ cup salted butter and work through the flour with your fingers until pea sized pieces of butter form in the flour. Add the 3 tbsp ice water and continue to incorporate until a dough forms.¾ cup all purpose flour, ¼ cup salted butter, 1 tbsp brown sugar, 1 tsp vanilla extract, 3 tbsp ice water
- Press the dough into a flat disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Meanwhile, add the 1 14 oz can sweetened condensed milk, 1 ¾ cups shredded coconut, 1 tsp salt, and 2 tsp vanilla extract to a saucepan. Over medium heat, cook the mixture for 20 minutes, stirring often to prevent any sticking or burning on the bottom of the pan. The mixture should slightly thicken and darken in color. Cover the pan, remove from the heat and set aside. Let cool for 1 hour.1 14 oz can sweetened condensed milk, 1 ¾ cups shredded coconut, 1 tsp salt, 2 tsp vanilla extract
- To make the pecan pie filling, whisk together the 2 eggs, ½ cup maple syrup, ¼ cup brown sugar, and 1 tsp ground cinnamon in the bowl of a double boiler, with the water at a simmer.2 eggs, ½ cup maple syrup, ¼ cup brown sugar, 1 tsp vanilla extract, ¼ tsp almond extract, 2 tbsp salted butter, 1 tsp ground cinnamon
- Whisk the mixture for about 5 minutes until warm and the brown sugar is no longer grainy. Remove from the heat and stir in the 2 tbsp salted butter, ¼ tsp almond extract, and 1 tsp vanilla extractt. Set aside and cool for at least 25 minutes.
- Make the spiced pecans by whisking together the 2 tsp ground cinnamon, ½ tsp ground nutmeg, ½ tsp ground cloves, 1 tbsp brown sugar, and 2 tsp salt together in a small bowl. In a large bowl, toss the ¾ cup pecans in the melted ¼ cup butter. Add the spice mixture to the bowl and stir together until the pecans are all equally coated. Set aside.¾ cup pecans, ¼ cup butter, 2 tsp ground cinnamon, ½ tsp ground nutmeg, ½ tsp ground cloves, 1 tbsp brown sugar, 2 tsp salt
- Begin the cinnamon crumble by whisking together the ⅔ cup all purpose flour, 2 tsp ground cinnamon, and ⅓ cup brown sugar. Add the melted ¼ cup salted butter and stir until a crumble is formed. Set aside.⅔ cup all purpose flour, 2 tsp ground cinnamon, ⅓ cup brown sugar, ¼ cup salted butter
- Line a loaf pan with parchment paper. Remove the pie crust from the oven and place on a floured surface, roll into a rectangle about the size of the bottom of the loaf pan. Press the dough into the bottom of the pan in an even layer. Use a fork to poke holes about 10 times into the dough.
- Sprinkle the ½ cup white chocolate chips on the dough in an even layer. Add the coconut mixture, using a spatula to spread it in an even layer.½ cup white chocolate chips
- Layer on the spiced pecans, followed by the cinnamon crumble and the dark chocolate chips on top of the crumble.½ cup dark chocolate chips
- Use a spoon or bottom of a measured measuring cup to push all of the ingredients tightly into the bottom of the loaf pan.
- On top of the ½ cup dark chocolate chips layer, create an even layer of the halved 1 ¼ cups pecans. After the pecans are placed in the pan, pour over the pecan pie filling mixture.1 ¼ cups pecans
- Cover the pan with aluminum foil and place the pan in the oven, bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is bubbly and a dark golden brown.
- Let the bars cool in the pan for 30 minutes at room temperature. Place the whole pan in the refrigerator to chill for at least 2 hours.
- Once cooled, remove the bars from the pan and cut lengthwise down the middle. Then cut horizontally into 12 bars.