Monday, November 19, 2012

Pecan Pie Bars


After my girls' First Communion recently, we invited the Grandparents and Godparents over to our house for a Southern Celebration! I thought it was only appropriate to take all that we loved about The South and integrate it into our new life in The North.  For the celebration, I brought out all of the Southern paraphernalia that my Atlanta friends had given me at a going away party and displayed them throughout the kitchen and dining room.  


Of course, what Southern dinner would be complete without Pecan Pie?  Baked in the form of a bar, instead of a pie, these bring you all of the deliciousness of the pie - without the commitment of an entire slice!


Why don't y'all try these for Thanksgiving?
You'll be glad you did!


Pecan Pie Bars
Adapted from myrecipes.com

Ingredients

2 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
3/4 cup butter or margarine, cup up
1 cup firmly packed brown sugar
1 cup light corn syrup
1/2 cup butter or margarine
4 large eggs, slightly beaten
2 1/2 cups chopped pecans
2 teaspoons vanilla extract

Coat a 13" x 9" pan with cooking spray.  Line bottom with parchment, making sure paper comes up sides.  Combine flour, sugar and salt in a large bowl, cut in 3/4 cup butter thoroughly with a pastry blender until mixture resembles very fine crumbs.  Press evenly into the greased and lined 13" x 9" pan, using a piece of plastic wrap to press crumb mixture firmly in pan. Bake at 350 degrees for 17 to 20 minutes or until lightly browned.

Combine brown sugar, corn syrup, and 1/2 cup butter in a saucepan; bring to a boil over medium heat, stirring gently.  Remove from heat.  Cool slightly.  This is important or you will end up with scrambled eggs!  Stir one-fourth of warm mixture into beaten eggs; add to remaining warm mixture.  Stir in pecans and vanilla.  Pour filling over crust.  Bake at 350 degrees for 35 minutes or until set.  Cool completely in pan on a wire rack.  Holding onto parchment, remove bars from pan and cut into bars.





1 comment:

  1. I LOVE pecan pie. And I know that I'll love these...so will my family. Now I've just got to find time to make it by Thursday.

    ReplyDelete