Pecan Pie Bars with a buttery and flaky crust, topped with a sweet pecan pie topping. These bars have the same great taste of a slice of pecan pie, in bar form!
Last year some friends and I got together for a pre-Thanksgiving dinner, we each made a few Thanksgiving dishes and put them all together for the whole spread. Everything was SO delicious. My friend Jessica from Butter with a Side of Bread made some amazing pecan pie bars and I just knew I had to make them this year to share with you guys.
I never thought I was a fan of pecan pie, but I think its mostly cause I never tried it. I already had my favorites, and after a small slice of pumpkin pie, banana cream, chocolate cream and maybe something berry there was never room for a slice of pecan pie. Well these pecan pie bars completely converted me – except now I’ll probably just make these bars instead of the actual pie 😉
These pecan pie bars have a crumbly buttery crust and are topped with a sweet caramelly type of topping that is of course full of chopped pecans.
Even if you’re not sure if you like pecan pie, I bet you’ll love these pecan pie bars. I know I do!
- 1½ cups flour
- ¼ cup brown sugar
- ¼ tsp salt
- ½ cup butter
- 2 large eggs
- ¾ cup light corn syrup
- ¾ cup white sugar
- 2 TBS melted butter
- 1 tsp vanilla extract
- 1⅓ cups chopped pecans
- Preheat your oven to 325 degrees. Line a 9x13 pan with aluminum foil and spray well with nonstick spray and set aside.
- Stir together you flour, brown sugar and salt in a large bowl.
- Cut in your butter until mixture is nice and crumbly.
- Press mixture into your prepared pan and spread evenly.
- Bake for 20 minutes.
- Meanwhile, combine your eggs, corn syrup, white sugar, butter and vanilla extract in another large bowl until combined.p
- Stir in your chopped pecans.
- When crust is done pour topping mixture over the crust and return to the oven.
- Bake for about 25 minutes longer until the mixture is set.
- Remove from oven and allow to cool completely. on a wire rack before slicing into bars and serving.
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