THE BEST PECAN PIE BARS. SO EASY TO MAKE!

There are many recipes out there for pecan pie bars and I had to play with a few of them before I got one I quite liked. For me there seemed to be a lot of recipes that didn’t have the right ratio of egg in the filling or didn’t bake for a sufficient time, so the middle was too runny.

There are other recipes that didn’t pre-bake the shortbread layer for long enough and it was too wet in the end. Other recipes called for pecans to be added to the simple shortbread crust which I thought was overkill. With so many crunchy pecans on top, why not leave the buttery shortbread to be a distinctly different layer?

I hesitated to post this recipe at all because there are so many versions of it already on line but after tweaking my own recipe and adding a couple of tips I think work well, I decided to share the recipe that works best for me. I hope it does the same for you.

Ingredients

• 1¾ cups all purpose flour
• ½ cup sugar
• ¾ cup cold butter
• For the top layer
• ⅔ cup firmly packed brown sugar
• ⅓ cup +1 tbsp flour
• 4 large or extra large eggs
• 1 tablespoon vanilla extract
• ½ tsp salt
• 1½ cups corn syrup dark is best
• 2 cups roughly chopped pecans no need to toast the pecans.

Instructions

1. This recipe uses a 9x13 baking pan. In this recipe I think it is best to line to lightly grease the pan and line it with parchment paper so that you can lift the entire batch out of the pan after they have cooled and cut them on a cutting board.
2. With cookie bars like this, which have different textures in the different layers, this enables you to have a more precise feeling for how to cut them well. More about that a little later in the recipe.
3. ..............................................

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