adapted from Allrecipes
Crust:
2 cups all-purpose flour
1/3 cup white sugar
1/4 teaspoon salt
2/3 cup unsalted butter, cold (10 2/3 Tablespoons)
Filling:
3 eggs
1 cup light corn syrup
1/2 cup white sugar
1/2 cup brown sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 2/3 cups chopped pecans
1.Preheat oven to 350 degrees. Line a 9X13 baking dish with heavy foil and spray with cooking spray.
2.In a large bowl, stir together the flour, 1/3 cup sugar, and salt. Cut in 2/3 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.
3.Bake for 20 minutes in the preheated oven.
4.While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, 1/2 cup white sugar, 1/2 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.
5.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.
6.Allow to cool completely on a wire rack before slicing into bars with a sharp knife.
these look delicious and i love your pictures!
These look irresistible! :) Am a big fan of pecan pie.
I make a recipe really similar to this. I'm excited to try yours!
Now that is a recipe I am super excited to try! I am so enjoying your blog. So glad that you take the time to bring us all these yummy treats!!!
Love bars! Anything that I can eat with my hands automatically gets a one-up!
That crust sounds great :)
Sounds wonderful. Have you tried halving this? Just wondering if it turned out well in a 9x9 or even 8x8 pan.
@SusanAnn,
I actually already reduced it down. It originally was supposed to be in a jellyroll pan. I think you could have this and put it in a 9X9 pan. You don't want them too thick or the filling won't set in the middle. Go with the bigger pan and I think you are good...
I love things in bar form(: They're much easier to make and eat!
I love pecan pie, and I love seeing it transformed into a bar. These look delicious! I'll definitely have to give them a try.
A bar version of the pecan pie! Very nice! i love it :)
These look wonderful and as an added bonus, you wouldn't have to mess with pie crust! Thanks for sharing these!
I thought I would let you know that I made 2 pans (9x9) and they are excellent! In the second one, I added a handful of chocolate chips and a splash of bourbon because I love Bourbon Chocolate Pecan Pie. THANKS.
These look so delicious!!
Those look so yummy! Love your photos!
Just made these for tomorrow. Wow. Yum. I am not sure they will make it until tomorrow. Thanks for sharing.
These were FANTASTIC! Thanks for sharing the recipe! So much better than pie because we don't eat enough of it to justify making the whole thing. I cut these up and froze a bunch to have over the next few weeks ... the kids loved them!
Earlier this week, I gave my sister a list of pecan pie bar recipes to choose from for Thanksgiving. She chose yours and is the whole family glad she did. They're fabulous! Thanks for sharing such a great recipe--we'll be using it from now on. :-)
These look absolutely YUMMY!
great idea using a pecan pie recipe in a different level, these pecan pie bars really looks delicious and appetizing. great work thank you. :)
I just made these today and they are great! Thanks :)
I made these a few months ago because my grandma loves pecan pie. she's from the south (well, southern Indiana, which might as well be Mississippi) so knows a good pecan pie when she has one and these bars knocked her socks off! I love it when my 87 pound grandma has 2 desserts! These bars even turned me (formerly not a fan of nuts in my desserts) into a pecan fan! Thanks, Christy...you continue to be my recipe guru!
Tried this recipe and it came out AMAZING. So delicious it should be illegal. Although I ran out of corn syrup so I subtracted it with regular pancake syrup and it definitely gave it a little twist. Yummy and super easy treat to make!
These are truly AMAZING! I took these to a work potluck and had coworkers emailing and instant messaging me all afternoon long with praise and requests for the recipe!
Looking forward to trying these. Do you use unsalted butter or salted? Also, for the crust, do you cut in cold butter or mix in softened butter? Thanks!
@Anonymous,
I always use unsalted butter (I'll change it in the recipe) and just cut it in cold for the crust. These are the bomb!
Do you store these at room temp or in the fridge?
I stored them at room temperature for a day. Anything longer than that I think you should store them in the fridge.