Pecan Pie Bars
Calories:
Ingredients
For The Buttery Shortbread Crust
- 2 cups all purpose flour
- 1 cup brown sugar, packed
- 1 cup butter
Instructions
- Preheat oven to 350°
For The Buttery Shortbread Crust
- In a medium mixing bowl, combine flour and brown sugar together.
- Using a pastry cutter, add butter and cut mixture until it resembles coarse crumbs.
- Press mixture into a 13 x 9 inch baking pan, bake for 12-15 minutes, then remove from oven.
For The Pecan Pie Topping
- While crust is in the oven, blend eggs, corn syrup, sugar, vanilla and salt until well combined.
- Stir in pecans and pour pecan mixture over crust.
- Reduce temperature to 275° and bake for 50 minutes until filling is set.
- Cool on wire rack. Once cool, cut into bars.
Notes
Storage
- Refrigerate for up to 5 days in an airtight container.
- Wrap bars in plastic wrap and freeze them for up to 2 months in an airtight, freezer-safe container or heavy-duty freezer bags
- Defrost overnight if frozen. Then, microwave a few seconds at a time until warm.
- Cut the butter into cubes and chill it before cutting it into the flour. This gives your crust the best texture.
- Make things easy on yourself and buy bagged chopped pecans.
- Be sure your bars are fully cooled before cutting them to ensure clean cuts and uniform bars.