I do happen to have the world’s best recipe for pecan pie, so stay tuned for that! In the meantime, these bars will more than keep you and any other pecan pie lovers in the family quite happy. Personally, when I bite into one, I get weak in the knees. Diet—what diet?
One year ago: JoAnn’s Broccoli Casserole
Pecan Pie Bars
- 3 cups flour
- 1/2 cup white sugar
- 1/2 tsp. salt
- 1 cup butter
- 4 eggs
- 1 1/2 cups light corn syrup
- 3/4 cup white granulated sugar
- 3/4 cup light brown sugar, firmly packed
- 3 tbl. butter, melted
- 1 1/2 tsp. vanilla extract
- 2 1/2 cups chopped pecans, untoasted
Preheat oven to 350 degrees F. Lightly grease a 10×15 inch jellyroll pan or line it with nonstick aluminum foil.
In a large bowl, stir together the flour, 1/2 cup sugar, and salt. Cut in 1 cup of butter until mixture resembles coarse crumbs. Sprinkle the mixture evenly over the prepared pan, and press in firmly.
Bake crust for 15 to 20 minutes in the preheated oven.
While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, 1 1/2 cups sugar, 3 tablespoons butter, and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven.
Bake 25-30 minutes longer or until edges are firm and center is almost set. Allow to cool completely on a wire rack before refrigerating for an hour and then slicing into bars. These are better kept refrigerated.
It is absolutely not necessary to toast the nuts before using them in the recipe. I baked my bars for 30 minutes. At 25 minutes, the center was still way too soft and jiggly. At 30 minutes, only a small portion of the center jiggled and I took them out then. They were definitely brown but in no way burned. After cooling for an hour, I refrigerated for an additional hour and then cut into bars—they were perfect!
Source: A recipe from allrecipes.com