Friday, November 26, 2010

Pecan Pie Bars

I made these great Pecan Pie Bars for our Thanksgiving Feast . I initially went searching for a bar option because I ran out of "Pie Pans" due to  making 6 Pumpkin Pies. This version was fabulous. I don't think I will make it in pie form again. It serves up nicely and will leave you wanting more.

Pecan Pie Bars (printable version)
  • 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
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.
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.
Christmas with Southern Living 2000, Oxmoor House, JANUARY 2000

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