Ingredients
- All-purpose flour: 1 1/2 cups
- Cold unsalted butter, cut into cubes: 1/2 cup (1 stick)
- Brown sugar: 1/4 cup, packed
- Salt: 1/4 teaspoon
- Egg: 1 large
- Light corn syrup: 1 cup
- Granulated sugar: 1/2 cup
- Pecan halves: 1 1/2 cups
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Step 2: In a large bowl, combine the flour, cold butter, brown sugar, and salt. Cut in the butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Step 3: Press the crumb mixture into the prepared pan to form a crust. Bake for 15-20 minutes, or until lightly golden brown.
- Step 4: While the crust is baking, prepare the pecan filling. In a medium bowl, whisk together the egg, light corn syrup, granulated sugar, melted butter, and vanilla extract. Stir in the pecan halves.
- Step 5: Pour the pecan filling over the baked crust. Return to the oven and bake for 25-30 minutes, or until the filling is set and golden brown.
- Step 6: Let the bars cool completely in the pan before cutting into squares.
Notes
- For a cleaner cut, chill the bars completely in the fridge before slicing.
- Store leftover pecan pie bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- A dollop of whipped cream or a scoop of vanilla ice cream complements the rich, buttery flavor perfectly.
- When making the crust, be sure to use *cold* butter for the best flaky texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American