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Toasted Marshmallow Pecan Pie Bars

Prep Time 25 minutes
Cook Time 40 minutes
Chill Time 4 hours
Total Time 5 hours 30 minutes
Servings: 1 8x8-inch pan (9-12 bars)
Course: Dessert
Cuisine: Fall Baking

Ingredients
  

Brown Butter Graham Crust
  • 120 g graham cracker crumbs 8 sheets
  • 105 g unsalted butter browned (7 tbsp)
  • 25 g light brown sugar 2 tbsp
  • 1/4 tsp fine sea salt
Gooey Pecan Pie Filling
  • 100 g light brown sugar 1/2 cup
  • 80 ml pure maple syrup or golden syrup 1/3 cup
  • 80 ml light corn syrup 1/3 cup
  • 60 g unsalted butter melted and cooled (1/4 cup)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 tsp fine sea salt
  • 200 g chopped pecans rough chop (2 cups)
Toasted Marshmallow Meringue
  • 90 g egg whites 3 large
  • 150 g granulated sugar 3/4 cup
  • 60 ml water 1/4 cup
  • 1/2 tsp cream of tartar optional
  • 1 tsp vanilla extract
  • 45 g marshmallow fluff about 3 tbsp

Equipment

  • 8x8-inch metal baking pan
  • Parchment paper essential for lifting bars out cleanly after lifting
  • Small saucepan- for browning butter
  • Medium saucepan + heatproof bowl to make double broiler to cook marshmallow meringue
  • Mixing bowls
  • Electric or stand mixer
  • Candy thermometer or instant-read thermometer
  • Kitchen torch to torch the marshmallow meringue
  • Offset spatula
  • Whisk

Method
 

Make the Brown Butter Graham Crust
  1. Brown the butter: Cook 105 g (7 tbsp) unsalted butter in a saucepan over medium heat until golden and nutty, about 5–6 minutes.
  2. In a bowl, combine 120 g (8 sheets) graham crumbs, 25 g (2 tbsp) brown sugar, and 1/4 tsp salt.
  3. Stir in the warm brown butter until evenly moistened.
  4. Press firmly into a parchment-lined 8×8 metal pan with the bottom of a measuring cup.
  5. Bake at 350°F (177°C) for 8–10 minutes. Cool slightly while preparing the filling.
Make the Pecan Pie Filling
  1. Toast pecans at 350°F for 6–8 minutes, then chop roughly.
  2. Whisk together: 100 g (1/2 cup) brown sugar, 80 ml (1/3 cup) maple syrup, 80 ml (1/3 cup) corn syrup, 60 g (1/4 cup) melted butter, 2 eggs, 1 tsp vanilla, and 1/4 tsp salt until glossy.
  3. Fold in 200 g (2 cups) chopped pecans.
  4. Pour over the warm crust and spread evenly.
  5. Bake at 350°F for 32–38 minutes, until the center jiggles slightly but does not look wet.
  6. Cool in pan for 2 hours at room temperature.
  7. Refrigerate (still in the pan) at least 4 hours or overnight for clean slicing.
Make the Toasted Marshmallow Meringue
  1. In a heatproof bowl, combine 90 g (3 egg whites), 150 g (3/4 cup) sugar, 60 ml (1/4 cup) water, and 1/2 tsp cream of tartar.
  2. Place over simmering water and whisk constantly until the mixture reaches 160°F (71°C).
  3. Transfer to a mixer and beat on high 6–8 minutes until thick and glossy.
  4. Add 1 tsp vanilla.
  5. Warm 45 g (3 tbsp) marshmallow fluff for 10 seconds in microwave, then mix in on low speed until incorporated.
Assemble
  1. Spread meringue on fully chilled pecan pie bars.
  2. Use the back of a spoon to create peaks and swirls.
  3. Torch until golden and toasted.
  4. Chill 15–20 minutes before slicing.
  5. Slice with a hot knife for clean edges.
TIPS & TRICKS
  1. Cool completely before lifting from pan; warm filling will tear.
  2. Overnight refrigeration is the secret to clean bakery-style slices.
  3. A lightly jiggly center means the filling is perfectly baked; avoid a wet, shiny center.
  4. Torch the meringue just before serving for the best texture.
  5. Avoid glass pans, which bake cooler and soften the crust.

Notes

STORAGE & MAKE-AHEAD
Refrigerate up to 3 days (best within 48 hours).
Serve at room temperature for gooey filling, or chilled for neater slices.
Not freezer friendly; meringue will weep.