The crust of these pecan pie bars tastes like a thick, crumbly butter cookie; it’s tender enough to melt in your mouth, but sturdy enough to hold that thick, syrupy filling that’ll remind you of a traditional holiday pecan pie.
Crust Ingredients
- ▢ — 2 ½ cups self-rising flour
- ▢ — 1 cup cold butter, cut in pieces
- ▢ — ½ cup sugar
- ▢ — ½ tsp. salt
Topping Ingredients
- ▢ — 4 eggs
- ▢ — 1 ½ cups light or dark corn syrup
- ▢ — 1 ½ cups sugar
- ▢ — 3 tbs. melted butter
- ▢ — 1 ½ tsp. vanilla
- ▢ — 2 ½ cups coarsely chopped pecans
Instructions
- ▢ — Heat oven to 350 degrees.
- ▢ — Grease 13x 9 pan.
- ▢ — With a mixer at medium speed, Mix ingredients until crumbly.
- ▢ — Press into bottom of pan.
- ▢ — Bake 20 -23 minutes.
- ▢ — Meanwhile, in same bowl, beat eggs, corn syrup, sugar, butter and vanilla well until blended.
- ▢ — Stir in pecans by hand.
- ▢ — Pour over hot crust and bake 25 minutes.
- ▢ — Cool completely before cutting.
