I made these pecan bars recently for a family get together. Let me tell you they were quite the hit. They really are good and so easy to make. I melted a little white chocolate and drizzled over the top after they were cooled. Makes a great presentation!
Instead of refrigerating them, you can run a spatula around the sides, place the pan in the freezer for 30-40 minutes inverting the bars on a cutting board. This makes cutting them into squares much easier!
Classic Pecan Pie Bars
- Yield: 36 bars 1x
Ingredients
Scale
Crust:
- 1 3/4 cups All-Purpose Flour
- 3/4 cup Butter, softened
- 1/3 cup Granulated Sugar
- 1/4 teaspoon Salt
- 1/3 cup finely chopped Pecans
Filling:
- 2/3 cup firmly packed Brown Sugar
- 1/3 cup All-Purpose Flour
- 1 teaspoon Salt
- 1 1/2 cups Dark Corn Syrup
- 4 eggs
- 2 teaspoons Vanilla Extract
- 1 1/2 cups coarsely chopped Pecans
Instructions
- Heat oven to 350°F.
- Combine 1 3/4 cups flour, butter, granulated sugar and 1/4 teaspoon salt in bowl. Beat at medium speed, scraping bowl often, until mixture resembles coarse crumbs. Stir in 1/3 cup pecans.
- Press crust mixture evenly onto bottom of ungreased 13×9-inch baking pan. Bake 18-22 minutes or until edges are very light golden brown.
- Meanwhile, combine brown sugar, 1/3 cup flour and salt in large bowl; whisk until mixed. Add corn syrup, eggs and vanilla; mix well. Stir in 1 1/2 cups chopped pecans. Spread evenly over hot, partially baked crust.
- Bake 33-38 minutes or until filling is set, top is deep golden brown and edges are very deep golden brown. Cool completely. Refrigerate 30 minutes. Cut into bars. Store covered and refrigerated.
