Pecan Pie Bars

Photo: Lee Harrelson; Styling: Mindi Shapiro

Pecan pie takes a turn as a bar cookie — and a rich one at that. Try out the pecan pie bar recipe as a holiday cookie.

Yield: 16 large bars
Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/8 teaspoon salt
  • 3/4 cup butter or margarine, cut up
  • 1 cup firmly packed brown sugar
  • 1 cup light corn syrup
  • 1/2 cup butter or margarine
  • 4 large eggs, lightly beaten
  • 2 1/2 cups finely chopped pecans
  • 1 teaspoon vanilla extract

Preparation

  1. Combine flour, sugar, and salt in large bowl; cut in 3/4 cup butter thoroughly with a pastry blender until mixture resembles very fine crumbs. Press mixture evenly into a greased 13" x 9" pan, using a piece of plastic wrap to press crumb mixture firmly in pan. Bake at 350° for 17 to 20 minutes or until lightly browned.
  2. Combine brown sugar, corn syrup, and 1/2 cup butter in a saucepan; bring to a boil over medium heat, stirring gently. Remove from heat. Stir one-fourth of hot mixture into beaten eggs; add to remaining hot mixture. Stir in pecans and vanilla. Pour filling over crust. Bake at 350° for 34 to 35 minutes or until set. Cool completely in pan on a wire rack. Cut into bars.
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