One Thanksgiving my cousin Laurie showed up with the usual pies plus a new addition to the dessert line up-- these amazing pecan bars. During the appetizer hour, someone sneaked into the kitchen and took a taste of the pecan bars. Quickly, the word spread about these irresistible, gooey, flaky, crunchy pecan bars. There was a lot of whispering and sneaking going around. In a flash, all the pecan bars disappeared before dinner. Eating dessert before the meal is very unusual behavior for my family, but these pecan bars were just too irresistible. When Laurie went to serve dessert, much to her surprise, the container for the pecan bars was completely empty. Laurie was a little miffed, but actually she was flattered.

Since it's my mission in life to collect amazing homemade recipes, I HAD to have this recipe. After Thanksgiving I emailed Laurie a number of times, and finally, she relinquished the prized recipe. I have tinkered with the recipe and dubbed it the Disappearing Pecan Pie Bars. They are rich and addicting, so make them at your own risk.

Here's what the batter looks like at various stages:

If you'd like other winning family recipes for Thanksgiving, then try my Challah Stuffing with Chestnuts and Herbs, Carrot Soufflé, or Sweet Potato Biscuits.

Recipe

Cousin Laurie's Disappearing Pecan Pie Bars

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Course: Dessert

Cuisine: American

Author: Dana Shrager

Ingredients

For the Crust:

▢ 2 cups all-purpose unbleached flour
▢ ½ cup granulated sugar
▢ ¾ cup unsalted butter equals 1-½ sticks Take out of refrigerator 20 minutes ahead.

For the Filling:

▢ ¾ cups dark or light corn syrup
▢ ¼ cup packed light or dark brown sugar
▢ 2 large eggs
▢ 1 teaspoon pure vanilla
▢ 1-½ cups chopped toasted pecan pieces about 6 oz. (I got mine at Trader Joe’s.)

Instructions

Prep: Adjust the oven rack to the center, and preheat oven to 350 degrees F. (Use 325 degrees for a convection oven.) Lightly butter 13x9 glass Pyrex pan.
To make the crust: In a medium bowl, put in the flour and granulated sugar, and stir to combine. Using a pastry blender or your fingers, cut butter into dry ingredients until mixture resembles coarse crumbs. Mixture looks a little dry. Using your fingers, press the crust mixture evenly in the bottom of the pan and a ½ inch up the side of the pan; do not go too high up the sides. Bake in preheated oven for 15-18 minutes or until slightly golden brown. Set pan on a cooling rack, and leave the oven on.
To make the filling: In a large bowl, use a mixer to beat the corn syrup, brown sugar, eggs, and vanilla until blended. Stir in the pecans.
To Assemble and bake: Pour the filling over the crust. Make sure the filling evenly covers the crust bottom. Bake for 25 to 30 minutes- until the crust is golden brown and the filling is just set. Do not overbake. The filling will continue to set as it cools.
Cool: Let cool for a few hours before cutting.

Notes

Cut into small squares because they are rich and delicious. I love to eat them the same day they are made. However, they can be stored in a container or frozen and then warmed to serve.