Pecan Pie Bars
INGREDIENTS:
2 1/2 cups all purpose flour
1/2 cup powdered sugar
1/4 tsp salt
1 cup cold butter cubed
Filling:
4 large eggs
1 1/2 cups light corn syrup
3 Tbsp butter melted
3/4 cup granulated sugar
3/4 cup light brown sugar
2 tsp vanilla extract
2 1/2 cups roughly chopped pecans
DIRECTIONS:
Shortbread Crust: Preheat oven to 350°F. Spray a jelly roll pan with nonstick cooking spray or grease using butter. Set aside.
In a medium bowl use a whisk to sift together the flour, powdered sugar and salt. Using a food processor or a pastry cutter, cut the butter into the dry ingredients until it resembles coarse crumbs.
Press the flour mixture firmly and evenly onto the bottom and side of the. Bake for 20-22 minutes or until lightly golden brown.
Pecan Pie Filling: Meanwhile, using an electric mixer, beat together eggs, corn syrup, granulated sugar, brown sugar, melted butter and vanilla extract in a large bowl until well blended. Stir in pecans.
Pour filling evenly over the crust. Place the pan into the oven and bake 25 minutes at 350°F until filling is firm around the edges and slightly firm in center when the pan is gently shaken. Cool pecan bars completely in the pan on wire rack.
Slice into 48 even pieces. Store in an airtight container at room temperature for up to 5 days or chilled for one week.