Monday, November 24, 2014

Pecan Pie Bars

Yum

Instead of pecan pie, try these pecan pie bars!  The best of both worlds, with a great shortbread crust and traditional pecan pie filling. These are on my table this Thanksgiving.

Ingredients


Shortbread Crust
1 cup flour
1 cup finely chopped pecan pieces
1/4 cup sugar
1/2 cup (1 stick) butter, melted

Pecan Pie Filling
2 large eggs, beaten
3/4 cup organic corn syrup
(such as Wholesome Sweeteners)
2/3 cup brown sugar
1 cup chopped pecan pieces
1 tsp. vanilla extract
pinch salt

Method
Preheat oven to 350°F.

Mix flour, pecans, sugar and butter until flour is moistened. Press evenly onto bottom of 9 x 9-inch baking pan, pushing some up the sides. Bake 20 minutes or until lightly browned. Allow to cool 5-10 minutes.

Meanwhile, in a large mixing bowl, whisk eggs and beat in all remaining ingredients.

Pour pecan pie filling over shortbread crust and bake 30 minutes or until filling is set. Cool completely in pan, about 1 hour. Cut into bars.

Note - recipe is easily doubled for 13 x 9 -inch pan.

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Print Friendly and PDF