Pecan Pie Bars

I have made my Mom’s recipe for Pecan Pie Bars for years, and I’m not sure to whom to give credit for this handwritten recipe card that I inherited.  This recipe on All Recipes looks close, so let’s give them credit. 🙂  I love these bars because the rich pecan pie filling is spread a little more thin than a regular pecan pie, so there’s more of a balance between the “custard” and the pecans.

img_6490

Cookie Crust:

Line a jelly-roll pan (15″x10″x1″-deep) pan with parchment paper — with generous overhang of paper around all 4 sides of pan. Preheat oven to 350 degrees Fahrenheit.

  • 2-1/2 cups all-purpose flour
  • 2 sticks frozen butter that has been grated on the large holes of a cheese grater
  • 1/2 cup white sugar
  • 1/2 teaspoon salt

Combine ingredients in a large bowl, and use pastry cutter, two knives, or mixer to blend until mixture resembles fine crumbs.

IMG_4363
Combining Cookie Crust ingredients with a pastry cutter

Press crumbs evenly and firmly into parchment paper-lined pan. Bake 12 minutes. Rotate pan 180 degrees for even baking, in case there are hot spots in your oven. Bake another 12 minutes or until golden brown.

img_6493

While Cookie Crust is baking, make Filling:

  • 4 eggs
  • 1-1/2 cups Karo® Light or Dark corn syrup
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon almond extract
  • 1 teaspoon vanilla extract

Add ingredients in large mixing bowl and stir to combine.

  • 3 Tablespoons unsalted butter, melted

Add to above, and stir to combine.

  • 2-1/2 cups toasted pecans, chopped

Add to above, and stir to combine.

img_6494

Pour Filling over baked Cookie Crust, and bake at 350 degrees Fahrenheit for 13 minutes. Rotate pan 180 degrees for even baking, in case there are hot spots in your oven —  and bake another 13 minutes, until Filling is firm, lightly browned and even slightly domed in center.

Cool completely and cut into bars. Yield: approximately 48 bars.

These are delicious for up to three days after baking — the cookie crust stays crispy and doesn’t get soggy. These also freeze and thaw beautifully.

 

 

Leave a Reply