Prep time: 20 min | Cooking: 45 min | Total: 1 hr 5 min | Servings: 36 | Yield: 3 dozen
There are several recipes for pecan pie bars out there, and I had to experiment with a couple of them before I found one that I liked very much. There seemed to be a lot of recipes for me that didn’t have the right egg ratio in the filling or didn’t bake for a long enough time, so the center was too runny. This recipe will give you a delicious pecan pie bars, sweet with a crunch.
I am so satisfied with the outcome of my experimentation of the recipes for Pecan Pie Bar I found. When you have tried these tasty sweets, during the holidays, you will find yourself making them each year. I love being able to cut them as large or as small as you want, which means you can make squares of bite-size and feed a large group. I love this recipe exactly as it is written, but to customize the bars to your tastes, you can add other ingredients to the mix.
Please PIN THIS RECIPE TO any Relevant boards on your Pinterest (Breakfast, Dessert, Snacks, etc…) To SAVE it for later…
Ingredients:
3 cups all-purpose flour
½ cup white sugar
½ tsp salt
1 cup margarine
(4) eggs
1 ½ cups light corn syrup
1 ½ cups white sugar
3 tbsp of margarine, melted
1 ½ tsp vanilla extract
2 ½ cups chopped pecans
Directions:
Preheat oven at about 350 degrees F (175 degrees C). Grease lightly a 10×15 inch jellyroll pan.
Stir flour, ½ cup of sugar, and salt in a large bowl. Cut a cup of margarine until the mixture resembles coarse crumbs. Add and sprinkle the mixture evenly over the prepared pan and press in firmly.
In a preheated oven, bake for 20 minutes.
Prepare filling while the crust is baking. Mix eggs, corn syrup, 1 ½ cups of sugar, 3 tbsp of margarine, and vanilla in a large bowl until smooth. Stir in the chopped pecans. Spread uniformly over the crust as soon as you remove it from the oven.
In a preheated oven, bake for 25 minutes until set. On a wire rack, let it cool absolutely before slicing into bars.
Nutrition Facts:
Per Serving: 232.8 calories; 20.7 mg cholesterol; 117.5 mg sodium; 2.5 g protein; 30.7 g carbohydrates.
[penci_recipe]