Pecan Pie Bars

I might actually enjoy these bars better than I do a slice of Pecan Pie. The ratio of crust to pecan filling is about one-to-one in this recipe. So you end up with a perfect, not too sweet, pecan bite!

Pecan Pie Bars

Ingredients

For the crust

·       2 sticks butter, softened

·       ½ cup sugar

·       2 cups flour

·       1/8 tsp salt

For the filling

·       4 tbsp butter, melted and cooled

·       3 eggs

·       ½ cup sugar

·       ½ cup brown sugar

·       1/3 cup light corn syrup

·       1 tbsp vanilla extract

·       ¼ tsp salt

·       2 cup chopped pecans

Preheat oven to 350F.

Grease a 13x9 baking pan with nonstick spray. Line the pan with parchment paper; leave a 2in overhang of parchment to easily lift bars from the pan. Grease the parchment paper as well.

For the crust… combine the butter and sugar in the bowl of a standmixer fitted with a paddle attachment. Beat until just combined. Mix in the flour and salt until the dough comes together.

Using your fingers, gather the dough into a rough ball. Transfer the dough to the center of the baking pan lined with parchment. Lightly grease your finger tips with nonstick spray and evenly flatten the dough over the bottom of the pan. Freeze the pan for about 20 minutes.

After chilling the pan, bake the crust for 30-35 minutes until pale golden brown.

While the crust bakes, prepare the filling. Whisk together butter, eggs, sugars, corn syrup, vanilla, and salt. Once combined, stir in the chopped pecans.

Pour the filling over crust. Use a spoon or offset spatula to ensure the pecans are evenly spread over the crust. Bake for 30=35 minutes until the center is set.

Once the bars are baked, transfer the pan to the counter and allow to cool completely. Remove the bars from the pan using the parchment sling. Cut into 24 equal squares. Serve chilled or at room temperature.

Makes 2 dozen bars

Gluten Free Friendly!

Try Better Batter or Cup4Cup gluten free flour blend for this recipe.