This recipe for awesome pecan pie bars is well… Awesome! We have tried a few other recipes for pecan pie bars but this is perfect for us.
With Thanksgiving only days away, we hope this will be great for your family.
I like to use parchment paper in the bakeware so that the bars can be lifted out after done. Simply grease your baking dish with butter or a little bit of cooking oil before lining the dish with parchment paper.
The most difficult part of this recipe is cutting in the butter for the crust. Just take your time and ensure the butter is incorporated so that there are no large chunks. We aim for pea size as a maximum.
These are great during Christmas and Thanksgiving. Enjoy
Crumbly Pie Crust
2 Cups Flour
1/2 Cup Sugar
1 Stick and 3 Tbsp cold butter
1 1/2 Cups Dark Corn Syrup
2 Cups Chopped Pecans
1/3 Cup Flour
1 Tbsp Vanilla Extract
1 Small Pinch of Salt
3/4 Cup Packed Brown Sugar
4 Large Eggs
FOR THE CRUST INSTRUCTIONS:
Start out by getting your oven preheated to 325 degrees for a glass 9x13 pan or 350 dark /metal pan
while the oven is preheating mix the following ingredients together in a large bowl flour, sugar and cut in the butter(let it get cold in your freezer for approximately
3-4 minutes we do this so you can grate in on a cheese grater this helps it be more uniformed and breaks down more evenly with the sugar and flour.
Be sure that the four and sugar mixture has the butter well incorporated should take on a look of an overall soft mixture with small pea-size amounts of butter threw out.
Take your 9"x13" pan and grease with butter and lightly dust with flour. take your flour/sugar/butter mix into the pan making sure to press down to form a uniformed bottom.
put in your oven that was preheated to 325 and bake for 20 min(you do not want it to appear browned it will be light but some light brown on edges.
While your crust is cooking let's start the filling for it.
Go ahead and take another large mixing bowl adding the flour, brown sugar whisking in the eggs, vanilla extract, corn syrup, salt & nuts.
PUTTING IT TOGETHER:
pour filling over the crust evenly and then place back into the oven still on 325 for 40-45 minutes. When done let cool before refrigerating.