Pecan pie as a bar cookie...buttery, rich, decadent, easy, and foolproof! It doesn't get much better than that.
Pecan Pie Bars
Crust:
2 cups flour
1/2 cup sugar
1/8 tsp. salt
3/4 cup (1 1/2 sticks) butter, cut up
Filling:
1 cup firmly packed brown sugar
1 cup light corn syrup
1/2 cup (1 stick) butter
4 large eggs, beaten
2 1/2 cups finely chopped pecans
1 tsp. vanilla
Preheat oven to 350 degrees. Combine flour, sugar, and salt in a large bowl; cut in 3/4 cup butter thoroughly with a pastry blender until mixture resembles very fine crumbs. Press mixture evenly into a 9x13 baker sprayed with cooking spray. Bake at 350 degrees for 17-20 minutes or until lightly browned.
Combine brown sugar, corn syrup, and 1/2 cup butter in a 3 qt. saucepan. Bring to a boil over medium heat stirring gently. Remove from heat. Gradually stir 1 cup of hot mixture into beaten eggs then add to remaining hot mixture. Stir in pecans and vanilla. Pour filling over crust. Bake at 350 degrees for 35 minutes or until set. Cool completely in pan on a wire rack. Cut into bars.
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This recipe was shared with me by one of the best cooks I know--my sister-in-law, Christi Wilson.
