Wow!!! I mean just WOW! This little square really packs a punch! If you like Pecan pie but wants to do faster, try making this Pecan Pie Bars!!! Bite size deliciousness and it gives you lots of happiness!!!
So this recipe has 2 parts. The first one is the shortbread crust. And the second one is the filling. So let’s start with the first part. Make the crust and put it in a prepared 8×8 baking pan. Now one of thing that I learnt during this year’s 12 days is the paper clips. It used to be so hard trying to shape the parchment paper and hold down the parchment paper. As I was looking for recipe I came across this tip. Binder clip!!! Sometimes a small tip makes a big difference!! Bake the crust for about 10-15 minutes until the sides becomes golden brown. Let cool while you make the second part.
Now for the second part, the filling. Here’s another useful tip. Every time you are baking with nuts, it is imperative to bake it before using it. Yes, it is another step, but it is an important one. Every time you roast nuts, you bring it out the oils out of them. It also makes the taste less raw. It’s amazing what 5 minutes in a 350 degrees oven does to nuts. Let cool before you put it into the filling.
In a medium bowl, combine eggs and brown sugar. Make sure that everything is really combined.
After the egg mixture is combined, pour in those roasted pecans.
Pour the pecan filling on top of the shortbread. Before the binder clip, the parchment paper would be in the way. But with it, it makes pouring so much easier!
Smooth it with a spatula so that it will be even layered. Raise the temperature to 350 degrees F and bake it for 25-30 minutes.
Doesn’t it look glorious?!! I think so!! I’m salivating just looking at it!!! Make sure to cool the in the fridge to finish setting it up. Enjoy this yummy Pecan Pie bars!!!
Happy Baking!!
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- 1/2 cup salted butter melted
- 1/4 cup sugar
- 1 cup all-purpose flour
- 1 tsp vanilla extract
- 1 1/2 cup chopped pecans
- 2 eggs
- 1/2 cup packed brown sugar
- 1 cup light corn syrup
- 1/4 cup flour
- cup ¼flour
Ingredients
Shortbread crust
Pecan filling
Shortbread crust
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- Preheat oven to 300 degrees F. Line the bottom of an 8x8 baking pan with parchment paper with overhang around the pan.
- Put the nuts on a baking sheet and roast for 5 minutes. Let cool while making the crust.
- In a small bowl, mix butter, sugar, vanilla, and flour until you have a thick, sticky dough.
- Press into the bottom of prepared baking dish in a single thin layer and bake at 300 F degrees for 10-15 minutes.
- In a large bowl, mix eggs, brown sugar, corn syrup, and flour until combined. Fold in chopped pecans.
- Pour the pecan mixture over the baked shortbread crust.
- Raise the oven temperature to 350 degrees F, and bake again for 25-30 minutes or until top is golden and crispy.
- Take out and allow to cool COMPLETELY. Cool in the refrigerator to set up the bars. Cut into square and serve
Adapted from : The Country Cook
