Adapted from Better Homes and Gardens magazine. Whether it's Thanksgiving or Christmas, these Pecan Pie Bars are a favorite on the dessert table here in the States and I bet elsewhere. Rich, smokey pecans mixed in with a sweet, thick filling of eggs and sugar make for a memorable treat. Prep time includes pre-baking the crust.
Course: Dessert, Snack
Keyword: pecan bar recipe, pecan pie recipe, pecan slab bar recipe, slab bar recipe
Preheat oven to 350°F. Line a 15x10" baking pan.(See Note 1) with aluminum foil or parchment paper. Set pan aside.
For crust, in a medium bowl stir together flour, powdered sugar, and salt. With a pastry blender, cut in the butter until mixture resembles coarse crumbs. Sprinkle crumb mixture into the prepared baking pan and using hands, press to cover bottom. (See Note 2). Bake for 20 minutes or until light brown. Sprinkle with chocolate chips (optional).
In a medium bowl stir together eggs, brown sugar, corn syrup, the 2 tablespoons melted butter, and the vanilla. Add the pecans and gently mix to coat. Pour over the baked crust, spreading evenly. Bake about 20 minutes more or until the filling is set. Cool completely in pan on a wire rack.
Lift uncut bars out of pan by aluminum foil or parchment paper. Transfer to a cutting board; cut into bars. Makes 24 bars or 48 smaller ones.
1. They are half the size of a regular baking sheet with sides. 2. Sprinkled dough crumbs in the bottom of a lined sheet pan and line with a sheet of plastic wrap, lay another sheet pan on top and press.