Twofer Bars

October 22, 2012

Cravings for Thanksgiving desserts hit me hard this weekend.

I think pumpkin pie and pecan pie are the obvious Turkey Day favorites.

I personally can never decide which one I like better. I mean pumpkin is so perfect for fall. It’s silky and creamy, and topped with fresh whipped cream, makes that orange slice a full on piece of fall comfort.

But then there’s pecan pie. Super sweet. So crunchy. Paired up with a flaky crust and you could turn me in to a eatmypiestraightfromthepiedish kind of person.

So to make things fair and not hurt either pies feelings, I get a slice (or two) of each.

Taking one bite of pumpkin, then quickly one bite of pecan. Back and forth, back and forth I go. Until it comes down to the last bite of each and then I’ve got a HUGE dilemma on my hands.

If you know me at all, you know I’m totally the last bite  kind of person. I have to make sure that the last bite of whatever I’m having is like the ultimate-best bite ever. I know I shouldn’t make it that big of a deal, but I do. And I do it with everything. If I’m eating PB and J I scour the entire sandwich before the see which bite will have the most PB and J, which is usually the middle. And I save that bite for last. Eating around and around in a circle until all I’m left with is the gooey, over packed PB and J center.

So you can only imagine how hard of a task it is to decide between two separate last bites of pie.


But now, my pie struggles are over.

Because I’ve put the two, together, as one.

And it is a pie lovers heaven!

There’s no more choosing bite. No more contemplating between ending with pumpkin or pecan. No more holiday torture. Well…eh-hem…I take that back. Holiday torture always appears in one small form or another.

This year’s holiday torture will be trying to fight for the corners of the bars. The more crust the better.

Twofer Bars
makes 24 pie squares

For crust:

2 sticks unsalted butter, softened

2/3 cup packed brown sugar

2 2/3 cups all-purpose flour

1/2 teaspoon salt

For pecan pie topping:

1 stick unsalted butter

1 cup packed light brown sugar

1/3 cup honey

2 tablespoons heavy cream

2 cups chopped pecans

For pumpkin pie topping:

2 tablespoons granulated sugar

1/3 cup brown sugar

1 large egg

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon nutmeg

1 cup pumpkin puree

1/2 cup heavy cream

Preheat oven to 350 degrees F, line a 9×13 baking dish with foil, leaving a 2 inch overhang all the way around.

Make the crust by creaming together the butter and brown sugar until light and fluffy. Then add in the flour and salt and mix until dough becomes crumbly. Pour dough out in to baking dish and press firmly out in to an even layer. Bake crust for 20 minutes or until golden brown.

While the crust is baking, start making the pecan filling by adding the butter, brown sugar, honey, and heavy cream to a medium pot. Place the pot over medium heat and bring mixture to a boil, stir continuously. Once boiling, add in the pecans and reduce to a simmer for a minute. Immediately pour pecan topping over crust, spread out in to an even layer, and bake for 10 minutes. After 10 minutes remove dish from oven and let cool for 5 minutes.

In a medium bowl whisk together the sugars and the egg for the pumpkin filling. Whisk in the spices and the pumpkin puree. Then finally whisking in the heavy cream until everything is combined. Turn the oven up to 425 degrees F. Pour the pumpkin filling over the top of the cooled pecan layer and bake for 10 minutes. Turn the oven down to 325 degrees F and bake for another 10 minutes.

Remove from the oven and let cool completely, then refrigerate for at least 4 hours. Remove bar from pan by pulling up on the foil overhang. Cut the bars into even squares and try not to eat them all at once.

Recipe adapted from Just A Taste and How Sweet It Is

{ 12 comments… read them below or add one }

1 Erin October 22, 2012 at 8:27 am

Love that you combined them into one dessert!


2 Alice @ Hip Foodie Mom October 22, 2012 at 8:31 am

OMG! I love this! 🙂 Pinning now!


3 Linda | The Urban Mrs October 22, 2012 at 11:29 am

I agree – this is pie lovers heaven. Looks so delicious. Probems solved!


4 Erin @ Dinners, Dishes and Desserts October 22, 2012 at 7:12 pm

What a great idea for a bar! This would be great at Thanksgiving in stead of making 2 pies!


5 Emily @ Life on Food October 22, 2012 at 7:48 pm

What a fabulous idea! I am not waiting for Thanksgiving to have a sample of this.


6 Anne @ Have a Cookie! October 22, 2012 at 8:50 pm

I am in love! Yum!


7 Choc Chip Uru October 22, 2012 at 10:15 pm

I’m craving this no doubt 🙂

Choc Chip Uru


8 Anita at Hungry Couple October 23, 2012 at 6:37 am

HA! I save the best bite for last, too! 🙂 These look yummy.


9 Lori G. October 23, 2012 at 9:05 am

Holy Moly…pinned! Yum, I cannot wait to make these, thanks Steph!


10 Jessica@AKitchenAddiction October 24, 2012 at 10:29 am

This is perfect! Two favorites in one. . .definitely will be keeping this in mind for holiday baking!


11 Anna @ hiddenponies October 24, 2012 at 11:09 pm

I am totally a “last bite” person too – my husband learned the hard way sharing desserts and nachos with me when he would grab the bite I was mentally “saving”! I love this combo, pinned!!


12 Rachel @ Bakerita October 26, 2012 at 2:17 am

You, my friend, are a genius! Pumpkin pie AND pecan pie in one? A girl after my own heart, I tell you.
Cannot wait to try these bars…although I’m not sure how long they’ll last around here! Pinned!


Leave a Comment

Previous post:

Next post: