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Chinese Five Spice Pecan Bars Chinese Five Spice Pecan Bars

Chinese Five Spice Pecan Bars

There's nothing better than rich, creamy, crunchy pecan pie - until now that is! We added a hint of our Chinese Five Spice for a fragrant, lip-smackin' twist. Plus, we used our trusty 'ol sheet pan to make this round classic into easy-to-serve bars. Even we were shocked at how addictive these are. Pairs well with a scoop of vanilla ice cream and a pair of cozy socks. 

Yield: about 12 bars
Time: 3+ hours


For the crust:
1 tsp kosher salt
⅓ cup water, very cold
1.5 cups all purpose flour
1 stick plus 2 Tbs unsalted butter, cut into ½ inch cubes, very cold

For the filling:
4 Tbs unsalted butter, melted
⅔ cup light corn syrup
⅓ cup molasses
1 cup dark brown sugar
5 eggs
2 tsp vanilla extract
2 tsp kosher salt
1/2 tsp Spicewalla Chinese Five Spice
2 ½ cups (about 10 oz) pecan pieces

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Make the crust:

  1. Mix water and salt in a small bowl and place in the freezer. 
  2. Place flour in a large mixing bowl, add cold butter and break up the butter into flour, pinching with your fingers until butter chunks are pea-sized. 
  3. Add water and mix until the dough just comes together. 
  4. Separate dough in half and flatten into two discs, cover with plastic wrap and chill in the fridge for at least 2 hours or overnight. 
  5. Preheat the oven to 375*F
  6. Roll out one dough on a floured surface into a rectangle until the dough is about ¼ inch thick and is about 1 inch bigger than a 9 x 13 baking sheet.
  7. Carefully place in the baking sheet, trim excess dough to about 1 inch overhang.
  8. Fold overhang under itself around the entire circumference of the dough, pinch together and crimp with fingers. 
  9. Place a piece of parchment paper inside the pie pan and fill with pie weights or dried beans. 
  10. Bake for 15 minutes. Remove parchment and pie weights/beans and bake another 10 mins. 
  11. Set aside on a cooling rack while you make the filling.

Make the filling:

  1. In a mixing bowl whisk together the cooled melted butter, molasses, corn syrup, and dark brown sugar. Whisk in the eggs one at a time. 
  2. Stir in the vanilla, salt, Chinese Five Spice, and pecans.

Assemble and bake:

  1. Preheat the oven to 350*F
  2. Carefully pour the filling into the par backed crust
  3. Bake for 35 minutes or until the center of the pie bars is set
  4. Cool completely before serving and enjoy!

*Pie crust can be made several days ahead and stored tightly wrapped in the fridge for up to a week or the freezer for up to a month.
**Pie can be baked up to 2 days ahead of time and kept out at room temperature or refrigerated.

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  • Thanks for catching that, Brian! All fixed. ;) So glad you loved these!

    Spicewalla Fam on
  • Great recipe! The list of ingredients calls for molasses but the instructions don’t ever mention when to include it. I assumed with the butter, sugar and corn syrup.

    Brian L on

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