Pecan Pie Bars

By MJH

Serves: 16-20 bars
Gooey raisins, pecans and a flaky shortbread crust.

Ingredients

• SHORTBREAD CRUST:
• 1 cup cake flour
• 1/4 cup sugar
• 2 Tbsp cornstarch
• 1/4 tsp salt
• 1/4 cup canola oil
• FILLING:
• 2 eggs
• 1-1/2 cup dark brown sugar, packed
• 1/4 cup + 1 Tbsp canola oil
• 1/2 tsp cider vinegar
• 3/4 tsp vanilla extract
• 3/4 cup raisins
• 1/2 cup chopped pecans

Details

Adapted from eatineatout.ca

Preparation

Step 1

TO MAKE CRUST:
Prepare an 8" x 8" baking pan by spraying lightly with cooking spray. Preheat oven to 275ºF.
Whisk flour, sugar, cornstarch and salt in a medium bowl.
Pour in the oil and cut into flour until combined and crumbly.
Press firmly and evenly into bottom of prepared pan.
Bake until lightly brown at edges, 12-15 minutes.
Remove from oven and allow to cool to the touch.

TO MAKE FILLING:
Increase temperature of oven to 350ºF.
Whisk eggs, sugar, oil, vinegar and vanilla in a large bowl until smooth. Stir in raisins and pecans.
Pour over cooled crust, spreading evenly.
Bake until filling is set and brown, 35-40 minutes.
Cool completely before cutting into squares.
They freeze very well.