Pecan Pie Bars

Photo by Jeannie K.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from myrecipes.com

Ingredients

  • CRUST

  • 2 1/2

    cups all-purpose flour

  • 2/3

    cup powdered sugar

  • 3/4

    cup chopped toasted pecans

  • 1/2

    teaspoon kosher salt

  • 1

    cup butter, cubed

  • Vegetable cooking spray

  • FILLING

  • 3/4

    cup cane syrup

  • 1/2

    cup firmly packed dark brown sugar

  • 6

    tablespoons heavy cream

  • 6

    tablespoons butter

  • 1/4

    teaspoon kosher salt

  • 1

    teaspoon vanilla extract

  • 3

    cups coarsely chopped toasted pecans

Directions

1. Prepare Crust: Preheat oven to 350°. Pulse flour and next 3 ingredients in a food processor 8 to 10 times or until thoroughly combined and pecans are finely chopped; add butter, and pulse 8 or 9 times or until mixture resembles coarse meal. Line bottom and sides of a 13- x 9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil with cooking spray. Press mixture onto bottom of prepared pan. 2. Bake at 350° for 20 to 25 minutes or until lightly browned. Cool completely on a wire rack (about 25 minutes). 3. Prepare Filling: Bring syrup and next 4 ingredients to a boil in a large saucepan over medium heat, stirring constantly until butter melts and mixture is smooth; boil, stirring constantly, 1 minute. Remove from heat, and stir in vanilla and 3 cups coarsely chopped toasted pecans. Pour hot filling over cooled crust. 4. Bake at 350° for 14 to 16 minutes or until filling bubbles in center. Cool bars completely in pan on a wire rack (about 1 hour). Chill bars 1 hour before cutting.

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