All the flavor of pecan pie in an easy-to-cut bar: a buttery shortbread crust topped with a gooey brown sugar and pecan filling. Cutting 16 even squares makes dosing simple.
Key takeaways
- Cut into 16 squares so each bar is a small, known dose.
- Mix the cannabutter into the filling thoroughly for even potency.
- Cool completely before cutting for clean bars.
Ingredients
- Crust: 1 1/2 cups flour, 1/2 cup powdered sugar, 3/4 cup (1 1/2 sticks) butter, softened
- Filling: 3 eggs, 3/4 cup brown sugar, 3/4 cup corn syrup, 2 tablespoons cannabutter melted (about 10 mg THC per tablespoon, adjust to yours), 1 teaspoon vanilla, 1/4 teaspoon salt
- 1 1/2 cups chopped pecans
Instructions
- Heat the oven to 350 F and line an 8 inch square pan with parchment.
- Mix the crust ingredients until crumbly, press into the pan and bake 15 minutes.
- Whisk the filling ingredients until smooth, then stir in the pecans.
- Pour over the warm crust and bake 25 to 30 minutes until set around the edges.
- Cool completely, then cut into 16 squares.
Dosing and safety
Two tablespoons of cannabutter at about 10 mg per tablespoon is roughly 20 mg THC, or about 1.25 mg per bar when cut into 16. Start with one bar, wait at least 2 hours, and check your own butter potency before you count on these numbers. For adults 21+. Follow your local laws, store infused foods labeled and out of reach of children and pets, and never drive after consuming. This is not medical advice.
Frequently asked questions
Can I make pecan pie bars gluten free?
Use a one-to-one gluten free flour blend for the crust. Texture will be slightly more crumbly.
How do I store infused pecan pie bars?
Refrigerate in an airtight labeled container up to 5 days or freeze for up to 2 months.
Why are my bars runny in the middle?
They likely need a few more minutes. The center should be set with only a slight jiggle, and they firm up as they cool.
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