Saturday, January 15, 2011
I made these ... awhile ago. Let's not talk about how long ago and how long they sat on my counter. I will say they do seem to keep indefinitely if you ask chubby-hubs. But then again, Lance has a very skewed sense of how long food should be kept for too. But these bars were a yummy twist on the traditional pecan pie. In fact, I think they were better than traditional pecan pie. I think that pecan pie gets a little ooey-gooey with all the filling. The bars have a nice pecan pie essence without all the goo. They are rich, so watch your waistline folks!
Pecan Pie Bars
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.