Pecan Pie Bars—Maybe Better than the Original

Alright, so everyone has been talking about pecan pie this Thanksgiving. I think we can attribute that fact to the the lovely Ree Drummond who beat out Bobby Flay in a Throwdown earlier this week. Her pecan pie looked perfect and simple and delicious. However, I was thinking of creating my own recipe for a pecan pie, but I wanted it to be more manageable, like Ina Garten’s pecan squares she dips in chocolate.

However, when I looked at everyone’s recipes, and finally made my own, I decided to use a shortbread crust and a pie-like filling. The result was so good. The salty-sweet crunch of the shortbread is fantastic, and my filling actually decided to flood the bottom of the pan. Some may think this was a mistake. I like to think of it as serendipity. It was like the whole center of the crust was like a layer of candy.

Pecan Pie Bars

for the crust:

1 1/2 stick unsalted butter at room temperature
1/2 cup sugar
1/2 teaspoon salt
1 1/2 cup unbleached flour

for the filling:

1 cup corn syrup
3/4 cup granulated sugar
1/4 cup light brown sugar
3 tablespoons melted butter
3 eggs, lightly beaten
1/2 teaspoon salt
1 teaspoon pure vanilla extract
2 tablespoons flour
1/4 teaspoon cider vinegar
2 cups pecans

1. Preheat the oven to 325 degrees. To make the crust: In a medium bowl, cream together butter, sugar, and salt. Add in flour and mix until just incorporated. Press into the bottom and up the sides of an 8 inch square pan. The crust should come up at least 2 inches on the sides.

2. To make the filling: In a large bowl, whisk together corn syrup, sugars, melted butter, eggs, salt, vanilla, flour, and vinegar. Spread pecans out in the bottom of the crust. Pour sugar mixture over the top. Bake for 40-50 minutes, or until the center is just set. Cool completely and cut into squares.

Article Posted 8 years Ago

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