Suburban Sweets: Pecan Pie Bars

0

Pecan pie bars can be described as part pecan pie, part cookie and part candy.  No matter how you see them, they are a delicious treat and one of my favorite things to make during the Thanksgiving season.  This is a simple, made-from-scratch recipe which incorporates a shortbread cookie crust and a combination of maple and corn syrups in the filling.  It’s particularly popular with adults and, be warned, it’s difficult to eat just one!

Tip: Lining your jelly roll pan with parchment paper makes it simple to move the baked bars over to a cutting board for fast and clean cutting.  It also makes for a speedy clean-up!

Suburban Sweets: Pecan Pie Bars

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 2 hours

Yield: 64 bars

Serving Size: 1.5" x 2" bars

Suburban Sweets: Pecan Pie Bars

Ingredients

  • Ingredients for Shortbread Crust:
  • 2 ½ cups flour
  • 1 teaspoon salt
  • ¼ cup sugar
  • 2 sticks (16 tablespoons) unsalted butter, softened
  • Ingredients for Filling:
  • 4 eggs + 1 egg yolk, beaten
  • 1 ½ cup white sugar
  • ½ cup maple syrup
  • 1 cup corn syrup
  • 4 tablespoons butter, melted
  • 1 ½ teaspoons vanilla
  • ½ teaspoon salt
  • 2 ½ cup coarsely chopped pecans

Instructions

  1. Preheat oven to 350 F.
  2. Prepare a 12” by 17” rectangular jelly roll pan by lining it with a large piece of parchment paper. The parchment should hang over all four sides of the baking sheet.
  3. Using an electric mixer, mix the flour, salt, sugar and butter until the mixture comes together in clumps. Dump the flour mixture onto the prepared baking sheet and carefully pat down the crumbs so they are compact and evenly cover the baking sheet. Bake for 23-25 minutes until crust is golden.
  4. While shortbread crust is baking, prepare the filling. Using an electric mixer, beat the eggs, sugar, maple and corn syrups, butter, vanilla and salt until blended. Stir in pecans.
  5. Remove the shortbread crust from the oven and pour filling over the hot crust. Return to oven and bake for an additional 23-25 more minutes, until filling is almost set. Remove from heat and allow to cool at room temperature for at least one hour.
  6. Lifting both ends of the parchment paper, carefully move the entire piece from the baking pan to a cutting board. With a sharp knife, cut into 1.5” x 2” bars.
  7. Makes about 64 bars.
http://food.lohudblogs.com/2014/11/20/suburban-sweets-pecan-pie-bars/

Ingredients for Shortbread Crust:

2 ½ cups flour

1 teaspoon salt

¼ cup sugar

2 sticks (16 tablespoons) unsalted butter, softened

 

Ingredients for Filling:

4 eggs + 1 egg yolk, beaten

1 ½ cup white sugar

½ cup maple syrup

1 cup corn syrup

4 tablespoons butter, melted

1 ½ teaspoons vanilla

½ teaspoon salt

2 ½ cup coarsely chopped pecans

 

Directions:

Preheat oven to 350 F.

Prepare a 12” by 17” rectangular jelly roll pan by lining it with a large piece of parchment paper.  The parchment should hang over all four sides of the baking sheet.

Using an electric mixer, mix the flour, salt, sugar and butter until the mixture comes together in clumps.  Dump the flour mixture onto the prepared baking sheet and carefully pat down the crumbs so they are compact and evenly cover the baking sheet.  Bake for 23-25 minutes until crust is golden.

While shortbread crust is baking, prepare the filling.  Using an electric mixer, beat the eggs, sugar, maple and corn syrups, butter, vanilla and salt until blended.  Stir in pecans.

Remove the shortbread crust from the oven and pour filling over the hot crust.  Return to oven and bake for an additional 23-25 more minutes, until filling is almost set.  Remove from heat and allow to cool at room temperature for at least one hour.

Lifting both ends of the parchment paper, carefully move the entire piece from the baking pan to a cutting board.  With a sharp knife, cut into 1.5” x 2” bars.

Makes about 64 bars.

Share.

About Author

Suburban Sweets columnist Josephine D’Ippolito is a baking enthusiast whose passion began more than twenty years ago, when, on a whim, she and her college friend made a single batch of cookies from scratch. One husband, three children and thousands of cookies later, Josephine enjoys the creative and culinary process of baking more than ever. Older, wiser and slightly more health conscious, she tends to justify her habit by making her desserts on the tiny side. Quite possibly her favorite day of the year is her annual cookie exchange held each December, when she gets to revel in the talent and sweetness of her dearest family and friends.

Leave A Reply