Southern Pecan Pie Bars

Prep Time::20 mins

Cook Time::45 mins

Additional Time:: 1 hr

Total Time:: 2 hrs 5 mins

Servings::24

Yield::1 9×13-inch pan

Ingredients

Shortbread Crust:

baking spray

2 cups all-purpose flour

¾ cup cold unsalted butter, cubed

½ cup powdered sugar

1 teaspoon salt

Pecan Pie Filling:

4 large eggs

⅔ cup light brown sugar

¼ cup salted butter, melted

¼ cup all-purpose flour

¾ teaspoon salt

½ cup Golden Eagle syrup

3 cups pecans, chopped

Directions

Preheat the oven to 350 degrees F (175 degrees C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on at least 2 sides. Spray the parchment paper with baking spray.

Combine flour, butter, powdered sugar, and salt in a food processor and pulse 6 or 7 times to combine. Transfer mixture to the lined pan and press into an even layer.

Bake in the preheated oven until lightly golden brown, about 20 minutes. Transfer pan to a wire rack.

Combine eggs, brown sugar, melted butter, flour, and salt together in a large bowl. Mix in syrup until well combined. Stir in pecans. Pour over the still-warm shortbread crust.

Bake in the preheated oven until filling is set, 25 to 30 minutes. Cool completely in the pan for at least 1 hour. Run a knife around the edge of the pan and pull out using the parchment overhang. Slice into bars.

Cook's Note:

If you don't have Golden Eagle Syrup, measure equal parts honey, light corn syrup, and dark corn syrup into a 1/2-cup measure.

By skill

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