BEST EVER PECAN PIE BARS
Best Pecan
Pie Bar Recipe! Shortbread crust with butter. Gooey Ooey, pecan and caramel pie
filling. Easy to prepare recipe. Good to lick your fingers with every bite!
These pecan pie cookies will be your easy-to-take dessert recipe for sure!
INGREDIENTS
SHORTBREAD
CRUST
- 4 large eggs
- 1/4 teaspoon kosher salt
- 3/4 cup granulated sugar
- 4 1/2 cups all-purpose flour
- 1 tablespoon pure vanilla extract
- 1 1/4 pounds (5 sticks) unsalted butter, room temperature
- 1/2 teaspoon baking powder
PECAN PIE
TOPPING
- 1/4 cup heavy cream
- 1 cup light corn syrup
- 2 pounds pecans, chopped
- 1 pound (4 sticks) unsalted butter
- 3 cups light brown sugar, packed
INSTRUCTIONS
First, preheat
the oven to 350 ° F.
Then, for
the crust, beat the butter and the granulated sugar in the bowl of an electric
mixer fitted with a paddle, until light, about 3 minutes.
Add the eggs
and vanilla and mix well. Sift together the flour, baking powder and salt. Mix
the dry ingredients in the dough with the mixer on low speed until they are
just combined.
Press the dough
evenly into an ungreased 18 x 12 x 2 inch baking sheet, making an edge around
the edge like you would a pie crust. It will be very sticky; lightly sprinkle
the dough and your hands with flour. Bake for 15 minutes, until the crust is
set but not golden. Let cool.
For the
garnish, combine the butter, corn syrup and brown sugar in a large
heavy-bottomed saucepan.
Cook over
low heat until the butter is melted, using a wooden spoon to stir.
Increase the
heat and let it boil for 3 minutes. Remove from fire. Stir in heavy cream and
pecans.
Pour over
the crust, trying not to get the filling between the crust and the mold. Bake
25 to 30 minutes, until the filling is set.
Take out of
the oven and let cool down. Wrap in plastic wrap and refrigerate until cool. Cut
into bars and serve.
Happy
Cooking Time.
