Just like the real deal, but easier to serve. Pecan Pie in an easy to eat bar.
Course: Cookies and Squares, Dessert
Cuisine: Baked Goods
Keyword: pecan, pecan pie, shortbread
Author: Trish | The In Fine Balance Food Blog
9x13 cake pan
1 ¾cupsall purpose flour
⅔cuplight brown sugar
1 ½cupscorn syruplight or dark
1 ½cupscoarsely chopped pecans
Preheat oven to 350°F. Line a 9×13 baking dish with foil and set aside.
In the bowl of your stand mixer fitted with the paddle attachment combine the butter, white sugar and 1+¾ cups flour and mix on low speed until combined. Mixture will be dry and crumbly, but will stick together when you press some of it together with your fingers.
Press the mixture evenly into the bottom of the prepared pan. Bake for 18-20 minutes until lightly golden.
While the crust is baking make the filling. In a large bowl whisk together the brown sugar, corn syrup, eggs, and vanilla until smooth. Add in ⅓ cup flour and salt and whisk again until combined. Stir in the pecans.
As soon as the crust is done, pour the pecan mixture on top of the hot crust. Bake for 30-35 minutes or until the center is set.
Cool completely before slicing into bars, or refrigerate airtight until ready to serve.
Store in a covered container and keep refrigerated for up to 5 days.Nutritional information is based on 20 servings of the recipe. However, with careful slicing, you can easily get 36-40 squares. I like larger slices for snacking or serving as a dessert. Smaller squares are better for dessert trays or cookie trays when you want a variety of small bites.