Pecan Pie Bars: an old Southern classic reinvented into a grab-and-go bar that everyone will love! Kitchen Tip: Give the pan a gentle shake after removing it from the oven. If the center doesn’t jiggle, the bars are done and ready to let cool.
Pecan Pie Bars
2014-10-01 21:36:12
Yield: approximately 8 servings
Crust
- 1 1⁄2 cups all-purpose flour
- 6 tablespoons sugar
- 1⁄4 teaspoon salt
- 1⁄2 cup cold butter, diced
Filling
- 2⁄3 cup sugar
- 2 tablespoons all-purpose flour
- 1⁄4 teaspoon salt
- 2⁄3 cup cane syrup, such as Steen’s
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup coarsely chopped pecans
Instructions
- Preheat oven to 350°. Line a 9-inch square baking pan with 1 (16-inch) sheet of aluminum foil, allowing ends to extend over edges of pan; lightly spray foil with nonstick baking spray with flour.
- For crust: In the work bowl of a food processor, combine flour, sugar, and salt; pulse 2 times. Add butter; pulse 4 to 5 times, or until mixture resembles coarse crumbs. Using the bottom of a measuring cup, press mixture into bottom of prepared pan.
- Bake until crust begins to feel set but is not brown, approximately 10 minutes. Let cool 15 minutes on a wire rack.
- For filling: In a medium bowl, whisk together sugar, flour, and salt. Whisk in syrup, butter, vanilla, and eggs. Place pecans in bottom of prepared crust. Pour syrup mixture over pecans. Bake until set, approximately 30 minutes. Let cool completely on a wire rack, approximately 3 hours. Remove from pan; peel back foil. Cut into squares. Store in refrigerator up to 3 days.
Taste of the South https://tasteofthesouthmagazine.com/
I bought your magazine Fall Baking and now I’ve come to your web page to also look up the recipe for Pecan Pie Bars. Something is missing from the crust….some ice water perhaps? What holds this together, surely not just the butter??
Pecan Pie Bars