Pecan Pie Bars
Ingredients
For the shortbread crust
- 2 ½ cups all-purpose flour
- 2/3 cups powdered sugar
- ½ teaspoon salt
- 12 tablespoons unsalted butter, melted
For the topping
- 2/3 cup brown sugar, packed
- 1/3 cup all-purpose flour, sifted
- 1 teaspoon salt
- 1 ½ cups dark corn syrup
- 4 large eggs
- 1 tablespoon vanilla extract
- 2 cups pecans roughly chopped
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a 9x13 inch baking pan with parchment paper, hanging off the sides to make it easy to lift out the bars.
- In a large bowl, whisk the flour, powdered sugar, and salt. Drizzle in the melted butter and stir to combine using a fork. Using your hands, crumble the mixture, dump it into the prepared baking pan and press the crust evenly onto the bottom of the baking pan making sure you press the crust well in the corners (you can use the bottom of a measuring cup to press the crust corners).
- Bake for about 20 minutes or until the edges turn light golden brown in color.
- Meanwhile, in a large bowl combine the eggs, brown sugar, vanilla, and corn syrup. Whisk the mixture until smooth. Stir in the flour and salt and mix until combined. Stir in the pecans and mix to combine.
- When the crust comes out of the oven, pour the pecan topping over the baked crust and spread the mixture evenly. Bake for 30 minutes or until the center is just set (it should slightly wobble).
- Remove from the oven and cool completely. Refrigerate for 30 minutes before cutting the bars.
Notes
- You can serve the bars topped with whipped cream or vanilla ice cream.
Nutrition
Calories: 441 kcal, Carbohydrates: 62 g, Protein: 5 g, Fat: 21 g, Saturated Fat: 7 g, Cholesterol: 68 mg, Sodium: 307 mg, Potassium: 132 mg, Fiber: 2 g, Sugar: 42 g, Vitamin A: 351 IU, Vitamin C: 1 mg, Calcium: 37 mg, Iron: 2 mg
