A dessert has never disappeared so quickly in my house -- and there's just two of us. After the success of the pecan pie, which I left at our host's house, I wanted to make something T and I could enjoy. And boy, did we enjoy it.
The shortbread crust on these bars is light and crumbly. The centre is dense enough not ooze out yet is still gooey. And the pecans add the perfect amount of crunch and by mixing them in with the filling, they are fully coated with sweetness.
These lasted a full four days in our house, and I believe they got better each day. Try them and see how long they last in your house!
Pecan Pie Bars
- 3 cups all purpose flour
- 1/2 cup white sugar
- 1/2 tsp salt
- 1 cup butter
- 4 eggs
- 1 1/2 cup light corn syrup
- 1 1/2 cups white sugar
- 3 tbsp butter, melted
- 1 1/2 tsp vanilla extract
- 2 1/2 cups chopped pecans
- Preheat oven to 350 degrees
- In a large bowl, stir together the flour, 1/2 cup sugar, and salt. Cut in one cup of butter until mixture resembles coarse crumbs. Sprinkle the mixture evenly over a 10x15 pan and press in firmly.
- Bake for 20 minutes in preheated oven.
- Meanwhile, prepare the filling. In a large bowl, mix together the eggs, corn syrup, 1 1/2 cups sugar, 3 tbsp butter and vanilla until smooth. Stir in the chopped pecans.
- Spread the filling over the crust as soon as it comes out of the oven.
- Bake for 25 minutes in the preheated oven, or until set. Allow to cool completely on a wire rack before slicing into bars.
** I made these in a 9x13 pan and easily divided each ingredient into 2/3 (with the exception of the eggs where I still used 3)
Recipe from www.allrecipes.com