You know that feeling after Thanksgiving when you feel like you are going to explode? I feel that way right now. We had a Holiday dinner for the women in our church and we had a cookie exchange at the end (in addition to dessert already served). You’re supposed to bring a dozen of your favorite cookies and then you take home a dozen assorted cookies from what other people brought. I made a plate and on the way home my mom and I had a bite of pretty much all of them. Soooo sick. Good thing I made these Pecan Pie Bars earlier this week so I could actually enjoy them. They are just like pecan pie but in bar form. The crust melts in your mouth. They’re really sweet but aren’t all pecan pies?
|Pecan Pie Bars|| |
- 2 cups all-purpose flour
- ⅓ cup white sugar
- ¼ teaspoon salt
- ⅔ cup unsalted butter, cold (10⅔ Tablespoons)
- 3 eggs
- 1 cup light corn syrup
- ½ cup white sugar
- ½ cup brown sugar
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1⅔ cups chopped pecans
- Preheat oven to 350 degrees. Line a 9X13 baking dish with heavy foil and spray with cooking spray.
- In a large bowl, stir together the flour, ⅓ cup sugar, and salt. Cut in ⅔ cup butter until mixture resembles coarse crumbs. You can use a pastry blender or just two knives. Sprinkle the mixture evenly over the prepared pan, and press in firmly.
- Bake for 20 minutes in the preheated oven.
- While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, ½ cup white sugar, ½ cup brown sugar, 2 tablespoons margarine, 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 for 25-30 minutes in the preheated oven, or until set. I usually like things on the rare side and a little gooey but these you want cooked all the way through so make sure the middle is set. If the top starts getting to browned cover with aluminum foil.
- Allow to cool completely on a wire rack before slicing into bars with a sharp knife.