Pecan Pie Bars

Do you love to eat pecan pie on Thanksgiving?  These are a great way to enjoy a great pecan pie taste all year long.  They are easy to make and I think they are even better than pecan pie!

Pecan Pie Bars

Cookie Crust

1¾ cups flour

½ cup sugar

¾ cup butter

Pecan Layer

⅔ cup packed brown sugar

⅓ cup +1 T flour

4 eggs

1 T vanilla extract

½ tsp salt

1½ cups light corn syrup

2 cups coarsely chopped pecans

Line a 9x13 baking pan with parchment paper (make sure it goes up the sides and hangs over the end a bit). Preheat oven to 350 degrees for a metal pan and 325 degrees for a glass pan. 

To begin the cookie crust, stir together the flour and sugar in a small bowl.  Next, cut the butter into the flour/sugar mixture and mix until it is well incorporated.  Press the mixture evenly into the prepared pan to form the crust.  Bake for 20 minutes.

As the crust is baking, in a bowl mix together the flour and brown sugar.  Wisk in the eggs, vanilla, salt, and corn syrup.  Let the mixture stand while the bottom layer bakes.  Stir occasionally.  Add the pecans and stir.  Pour the topping over the partially baked crust as soon as it comes out of the oven.  Return to oven and bake for 40-50 more minutes until the filling is set.  (When the pan is shaken the center can wobble but should not be runny.) 

Remove from oven and cool to room temperature.  Cover and chill in the refrigerator several hours or overnight.  After they are thoroughly chilled, use the parchment paper to lift the cookies from the pan.  Place them on a cutting board and use a long serrated knife to gently saw through all layers.  Cut one row at a time and then cut individual bars off the row. 

Serve at room temperature.  Refrigerate leftovers.  These also freeze very well.  

Credit: wonderful recipe originally found at RockRecipes.com.