Alright, I’ll admit it: I like pecan pie. Thanksgiving just wouldn’t be complete without it. However, even though I really enjoy it, year after year, I can’t help but think that it’s really just too much. Too sweet? Too gooey? Too something, that’s for sure.
I found this recipe last year: Pecan Bars. Sounded like a nice alternative to pie, so I tried it out. You can find the original recipe here. I’ve made several changes.
Oh. My. Gosh.
Even my husband who doesn’t care for pecan pie at all loves these little treats. Seriously. They’re they perfect amount of sweet and delicious. You can cut them small and enjoy them longer. Or you can eat the entire pan in one sitting, like my sister-in-law, Raz and I nearly did! At any rate, these have replaced pie at our Thanksgiving feast and I couldn’t be more pleased.
Pecan Bars
Crust:
1 1/2 cups all-purpose flour
1/4 cup brown sugar
1/4 teaspoon salt
1/2 cup butter
Filling:
2 eggs
3/4 cups light corn syrup
3/4 cups white sugar
2 tablespoons butter, melted
3/4 teaspoons vanilla extract
1 1/4 cups chopped pecans
In a large bowl, stir together the flour, brown sugar, and salt. Cut in 1/2 cup butter until mixture resembles coarse crumbs. {I just use a fork.}
Bake for 20 minutes in the preheated oven.
While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, white sugar, butter, and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven.
Bake for 20- 25 minutes in the preheated oven, or until set. Allow to cool completely on a wire rack before slicing into bars.
Ingredients
- Crust:
- 1 1/2 cups all-purpose flour
- 1/4 cup brown sugar
- 1/4 teaspoon salt
- 1/2 cup butter
- Filling:
- 2 eggs
- 3/4 cups light corn syrup
- 3/4 cups white sugar
- 2 tablespoons butter melted
- 3/4 teaspoons vanilla extract
- 1 1/4 cups chopped pecans
Instructions
- Preheat oven to 325 degrees.
- Line a 9×13 pan with foil and spray foil with cooking spray. {Note: My pics show an 8×8 pan because I halved the recipe. You will need to use a 9×13 pan for the measurements listed above!}
- In a large bowl, stir together the flour, brown sugar, and salt.
- Cut in 1/2 cup butter until mixture resembles coarse crumbs. {I just use a fork.}
- Bake for 20 minutes in the preheated oven.
- While the crust is baking, prepare the filling.
- In a large bowl mix together the eggs, corn syrup, white sugar, butter, and vanilla until smooth.
- Stir in the chopped pecans.
- Spread the filling evenly over the crust as soon as it comes out of the oven.
- Bake for 20- 25 minutes in the preheated oven, or until set. Allow to cool completely on a wire rack before slicing into bars.
Vivien says
Looks good! How long can I store this before serving? Planning to make this for the Christmas dessert bar and want to know how far ahead I can make this. Thanks!
Jessica says
I’d say making them 2-3 days in advance is fine!
Vivien says
Thanks! I’m assuming this can be stored outside on the counter? Or should I refrigerate this if I make it on Friday (to serve on Sunday evening).