Classic Pecan Pie Bars

ireYears ago I attempted to make Pecan Tassies for my father in law.  He is the Pecan Pie baker in the family and I thought I’d give the tassies a shot.  Well, after hours of labor, they didn’t turn out so great anyways, so I decided to leave the baking to Senior.  Until this year.  I found an awesome recipe for Pecan Pie Bars and I gave it a shot!  They were super easy and delicious.  (I had to sample a couple before they headed to the freezer in hopes of them making it to Thanksgiving!)

Classic Pecan Pie Bars

Crust:       1 3/4 C Flour,  3/4 C Butter, softened,   1/3 C Sugar,   1/3 C  Pecans, coarsely chopped

Filling:    1 1/2 C Corn Syrup,  2/3 C Brown Sugar (firmly packed),  4 Eggs, 6 TBS Flour,  2 tsp Vanilla,  1 tsp Salt,  1 1/2 C Pecans (chopped)

Directions:  Heat over to 350 degrees.  Combine 1 3/4 C Four, Butter and Sugar in bowl.  Beat at medium speed, scraping bowl often until mixture resembles coarse crumbs.  Stir in 1/3 C Pecans.

Press crust mixture evenly on bottom of ungreased 13×9 inch baking pan.  Bake 18-22 minutes or until edges are very light golden brown.

Combine all filling ingredients except 1 1/2 C Pecans in bowl; mix well.  Stir in pecans.  Spread evenly over hot, partially baked crust.  Bake 30-35 minutes or until filling is set and knife inserted 1 inch from edge comes out clean.  Cool completely; refrigerate. Cut into bars.

 

 

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