Best Pecan Pie Bars

By msippigrl

It's traditional pecan pie.. baked in a jellyroll pan and cut into bars. These have a lot less syrupy goo than traditional pecan pie. Serve with fresh whipped cream, Cool Whip, or vanilla ice cream.

Ingredients

• CRUST:
• 3 cups all-purpose flour
• 1/3 cup sugar
• Scant 1/2 teaspoon salt
• 1 3/4 sticks (14 Tbls) cold salted butter
• FILLING:
• 3 eggs, whisked
• 1 cup sugar
• 1/2 cup packed dark brown sugar
• 1 cup light corn syrup
• 1 1/2 teaspoons vanilla extract
• Dash of salt
• 3 tablespoons salted butter or margarine, melted
• 2 1/2 cups chopped pecans
• Fresh whipped cream, Cool Whip, or Vanilla ice cream, for serving

Preparation

Step 1

Preheat oven to 350° F. Line a 15x10" jellyroll pan with parchment paper or grease the pan.

For the crust:

In a large mixing bowl, whisk together the flour, sugar, and salt. Cut in cubed butter until mixture resembles coarse crumbs. Spread the mixture evenly over the jellyroll pan, and press firmly onto the bottom and up the sides of the pan.

Place crust in the oven and bake for 20-25 minutes.

While the crust is pre-baking, prepare the filling:

In a large bowl, whisk the eggs; whisk in the sugar brown sugar, corn syrup, vanilla, salt, and melted butter. Stir in the chopped pecans.

Spread the filling evenly over the crust as soon as it comes out of the oven.

Return to oven and bake for another 25-30 minutes, or until is center is just set. (Gently shake the pan to test.) Don't overbake.

Cool completely on a wire rack before slicing into bars of desired size. (The number of bars will depend on how big you cut them. They are sweet, so smaller cut bars is recommended).