We’re in post Thanksgiving depression. We’ve eaten all the leftover pumpkin pie, sweet potato casserole, cornbread casserole (basically all the best parts of Thanksgiving…) The only way we could think to cure our depression was baking, of course! So, pecan pie bars here we come.
For the crust, we used a tart recipe, because it’s a little sweeter than your average pie crust, and tastes kind of like a shortbread cookie. If you would prefer a less sweet version, then feel free to use a pie crust. When making the tart crust, it will seem really dry, but we promise it’s not! Just roll with it, and it will turn out fine. Also, our recipe calls for 1 cup of pecans (which is what we used), but we recommend adding another 1/2 cup if you really love pecans, and want a lot of them. We hope you enjoy these pecan pie bars!
Pecan Pie Bars
for the tart:
16 Tbsp. unsalted butter, melted
6 Tbsp. granulated sugar
1/2 tsp. salt
2 1/2 cups all-purpose flour
for the filling:
1 cup sugar
1 cup light corn syrup
1 1/2 tsp. all-purpose flour
pinch of salt
4 Tbsp. butter, melted
2 cup pecan halves
- Heat the oven to 350F.
- Make the tart: Combine the butter, sugar, and salt in a large bowl and stir until evenly incorporated. Add the flour and stir until just combined and a soft dough forms.
- Sprinkle the dough into a 9×13 in. pan and, using your fingers, press evenly into the bottom of the pan. Cover with plastic wrap and refrigerate for 30 min.
- Bake until golden brown, 20-25 min. While the tart cools, make the filling:
- In a medium bowl, beat eggs well. Add sugar, corn syrup, flour, and salt. Beat until well combined. Stir in the butter and pecans.
- Pour into the baked tart crust, and bake until the filling is set (about 20-30 min). Cool the pecan pie on a wire rack. Cut into bars. Enjoy!