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.