I've had these Pecan Pie Bars on my list to make since before Thanksgiving last year. Luckily, they were totally worth the wait. I showcased these delicious bars in my Super Bowl Party post but didn't give you the details until now. I'm so mean.
These bars were a hit with my co-workers! A number of them said they are so much better than pecan pie. I also eyed a couple people going back for seconds. #JudgeFreeZone
Give these bars a try for your next party or potluck. They come together quickly and it makes a huge batch of bars. Next time I might toss in some chocolate chips like I did with my Dixie Pie.
Pecan Pie Bars
Crust
2 1/2 cups flour
1 cup unsalted butter,cut into pieces
1/2 cup powdered sugar
1/4 teaspoon salt
Filling
4 eggs
1 1/2 cups light corn syrup
1 1/2 cups sugar
3 tablespoons unsalted butter, melted and cooled
1 1/2 teaspoons vanilla extract
2 1/2 cups chopped pecans, chopped
Crust
Preheat oven to 350 degrees. In the bowl of a stand mixer, mix together the flour, butter, powdered sugar and salt until the mixture resembles coarse crumbs. Press firmly and evenly into a well greased jelly roll pan (15 x 10 inches). Bake 20 minutes, or until golden brown.
Filling
While crust bakes, beat eggs, corn syrup, sugar, butter and vanilla in a large bowl until well blended. Stir in pecans. Once crust is baked, pour mixture over hot crust; spread evenly. Bake 25 minutes at 350 degrees until filling is firm around the edges and slightly firm in center. Cool completely on wire rack before serving.
Source: Karo Syrup Website
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