Pecan Pie Bars
I adjusted this recipe a bit that I received from my daughter-in-law's grandmother. My first time having Pecan pie! This version is delicious!
Recipe
Cookie Crust:
12.5 ounces AP flour (about 2½ cups)
1 cup salted butter, cut into squares
¼ cup sugar
½ teaspoon salt
Mix dry ingredients together and cut butter into it until fine crumb texture using a food processor or mixer. Press into 15 x 10 inch oil-sprayed sheet pan and bake 350°F for 25-28 minutes, until golden brown. Have filling ready to pour over hot crust.
Filling:
4 eggs
1½ cups corn syrup
1 cup sugar
½ cup brown sugar
1 tablespoon butter, melted
1 teaspoon vanilla
2½ cups Pecans, coarsely chopped
Beat eggs, corn syrup, sugars and vanilla together. Add butter and beat well. Spread the Pecans on the hot crust evenly and pour the liquid evenly over the Pecans. Bake for 25 minutes or until filling is firm around the edges. Cool completely, cut in 2 inch squares. You can make the day before and refrigerate.
Recipe
Cookie Crust:
12.5 ounces AP flour (about 2½ cups)
1 cup salted butter, cut into squares
¼ cup sugar
½ teaspoon salt
Mix dry ingredients together and cut butter into it until fine crumb texture using a food processor or mixer. Press into 15 x 10 inch oil-sprayed sheet pan and bake 350°F for 25-28 minutes, until golden brown. Have filling ready to pour over hot crust.
Filling:
4 eggs
1½ cups corn syrup
1 cup sugar
½ cup brown sugar
1 tablespoon butter, melted
1 teaspoon vanilla
2½ cups Pecans, coarsely chopped
Beat eggs, corn syrup, sugars and vanilla together. Add butter and beat well. Spread the Pecans on the hot crust evenly and pour the liquid evenly over the Pecans. Bake for 25 minutes or until filling is firm around the edges. Cool completely, cut in 2 inch squares. You can make the day before and refrigerate.
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