These pecan pie bars are ooey-gooey, rich in flavor and easy to make. If you ae looking for classic pecan pie recipe, this easy recipe is for you. Baked buttery crust, nutty filling and lots of pecans.
INGREDIENTS FOR YIELDS
For the crust:
3/4 cup (170g) Butter, softened
1 3/4 cups (220g) Flour
1/3 cup (67g) Sugar
1/4 teaspoon Salt
For the filling:
1½ cups (495g) Corn syrup, light or golden
2/3 cup (133g) Brown sugar, dark or light
1/4 teaspoon Salt
2 teaspoons Vanilla extract
2 cups Pecans, chopped
Make the crust: Preheat oven to 350°F. Line a 9×13 (22*23cm) baking dish with foil and set aside.
In a large bowl or in a bowl of a stand mixer, mix butter, sugar, flour and salt. Beat until mixture resembles coarse crumbs.
Press the mixture evenly into the bottom of the prepared pan.
Bake for 18-20 minutes or until the edges are lightly golden. Meanwhile make the filling.
Make pecan pie filling: in a large bowl whisk corn syrup, eggs, salt and vanilla extract, whisk until combined. Add pecans and stir.
Pour the batter on top of the crust and bake for 30-35 minutes.
Allow to cool completely, then refrigerate until set before cutting into bars.
Can these be made ahead of time and frozen?Reply
Yes.Reply Show More Comments
Can I cook it without corn syrup, or what can use instead of itReply
You can use golden syrup or maple syrup.Reply
These look fantastic. Can I add bourbon and chocolate chips? If so, how much of each? Thank you!Reply
Made this today (with golden syrup) and its fantastic 😋 My neighbours had it demolished within 30 minutesReply
Pecan pie bars were delicious but my filling was runny in the middle of my pan even after they were cooled and refrigerated. Any suggestions?Reply
I am interested in knowing what caused the lower star ratings... was it because it remained too soft or runny?Reply
These came out lovely. I used 1 1/4 cup of agave syrup, and 1/4 cup of Maple syrup in place of corn syrup because I couldn't find it. Worked great.Reply
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