Pecan Pie Bars Recipe

Pecan Pie Bars Recipe

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These pecan pie bars are a delightful twist on classic pecan pie. They feature a buttery shortbread crust topped with a rich, gooey pecan filling. Perfect for holidays, gatherings, or a sweet treat any time!  

Ingredients:

For the Crust:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into small cubes

For the Filling:

  • 1 cup light corn syrup  
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups chopped pecans

Instructions:

Prepare the Crust:

  1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, powdered sugar, and salt.
  3. Cut in Butter: Add the cold butter cubes to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.
  4. Press into Pan: Press the mixture evenly into the bottom of the prepared baking pan.
  5. Bake Crust: Bake the crust for 15-20 minutes, or until lightly golden. Let it cool slightly while you prepare the filling.

Prepare the Filling:

  1. Combine Sugars and Corn Syrup: In a medium bowl, whisk together the light corn syrup, granulated sugar, and brown sugar.
  2. Add Butter and Eggs: Whisk in the melted butter, followed by the lightly beaten eggs, vanilla extract, and salt.
  3. Stir in Pecans: Stir in the chopped pecans until they are evenly distributed.

Assemble and Bake:

  1. Pour Filling: Pour the pecan filling evenly over the partially baked crust.
  2. Bake: Bake for 30-35 minutes, or until the filling is set and the crust is golden brown. The center might still be slightly jiggly, but it will firm up as it cools.
  3. Cool Completely: Remove the pan from the oven and let the bars cool completely in the pan on a wire rack.
  4. Cut and Serve: Once cooled, use the parchment paper overhang to lift the bars out of the pan. Cut them into squares or rectangles and serve.

Tips and Variations:

  • For extra flavor, toast the pecans in a dry skillet over medium heat for a few minutes before adding them to the filling.
  • Add a tablespoon of bourbon or rum to the filling for a richer flavor.
  • Sprinkle a little sea salt over the top of the bars after baking for a sweet and salty contrast.
  • Store leftover bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Enjoy your delicious pecan pie bars!

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