Last year Madison wanted a pecan pie, and the kid in me came out - I wasn't going to make a Pecan Pie nor try it... NO WAY!
In true Madison fashion, she made it herself! I still wasn't going to eat it... but then Don and Madison loved it! I mean they were all about Pecan Pie! They kept eating it and raving about it! What the heck was I missing??
Curiosity got the best of me! I couldn't NOT eat that Pecan Pie, so I tried it and liked it! Hey, Mikey!! (who remembers that??)
With Thanksgiving around the corner I started dreaming of that Pecan Pie, but Madison is still at school, and I'm not a pie maker...
So what's a pecan pie craving girl to do? Make bar cookies of course! Easy peasy! I like these pecan pie bars much better than in the pie form. They are so much easier to make (have I mentioned I am pie crust challenged?), and the shortbread crust is so delicate and buttery it just melts in your mouth. It pairs so nicely with the pecan and caramel topping it's like they were made for each other. You won't miss the pie crust and that is the truth!
recipe adapted from allrecipes.com Pecan Pie Bars I
The Best Pecan Pie Bars
- 3 cups all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 cup (2 sticks) cold, unsalted butter
- 4 large eggs
- 1.5 cups light corn syrup
- 1.5 cups sugar
- 3 tablespoons unsalted butter, melted
- 1.5 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 2.5 cups chopped pecans
- Preheat oven to 350 degrees. Grease a 10" x 15" Jellyroll Pan and then line with parchment paper being sure to have parchment hanging over all sides of the pan. Buttering the pan allows the parchment to stick. Do not butter the top of the parchment. If you don't have a 10" x 15" Jellyroll Pan , you can pick up a foil one on the cheap, and it makes clean up a breeze in case you have drips. It's important to use the right size for this recipe.
- In the bowl of your Food Processor combine 3 cups all-purpose flour, 1/2 cup sugar, and 1/2 teaspoon salt. With the Food Processor running, feed 1 cup cold, diced butter through the tube. Once all the butter is processed with the flour mixture it will resemble coarse crumbs. If you don't have a Food Processor you can cut the butter in with a pastry cutter or using 2 butter knives. Keep cutting until the mixture resembles coarse crumbs. Press the mixture evenly into the prepared pan, and bake in the pre-heated oven for 20 minutes.
- Meanwhile, in the bowl of the Food Processor add 4 eggs, 1.5 cups light corn syrup, 1.5 cups sugar, 3 tablespoons melted butter, 1.5 teaspoons pure vanilla extract, and 1/2 teaspoon salt. Pulse about 30 seconds to mix well, then fold in 2.5 cups chopped pecans.
- Spread the filling evenly over the crust once you take it out of the oven. Tip: Place the pan on a larger sheet pan lined with foil, just in case it spills over, to make clean up a breeze!
- Bake for 25-30 minutes in the preheated oven. When done the filling will be set nicely - no jiggles! Allow to cool completely before slicing. Enjoy!
Prep Time: 15 mins.
Total time: 60 mins.
Tags: Make Ahead, Best, Caramel, Pecan Pie Bars, Shortbread, Crust, Sweet, Thanksgiving, Dessert, Cookie
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