Cousin Laurie's Disappearing Pecan Pie Bars
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.