Sweet, crunchy, gooey, pecan-filled, simple shortbread crust Pecan Pie Bars are wonderful for a crowd! Better pecan pie!
– 1 ¾ cups all-purpose flour– ¾ cup butter – ½ cup sugar – ¼ teaspoon salt– ⅓ cup all-purpose flour– ½ cup brown sugar– ½ teaspoon salt– 1 tablespoon lemon zest– 1 ½ cups corn syrup– 4 large egg– 1 tablespoon vanilla extract– 2 cups pecan
Ingredient
1
A 9x13-inch baking sheet should be sprayed with cooking spray and lined with parchment paper, leaving some hanging off the sides for easy removal of bars.
2
Mix all the crust ingredients in a large bowl with a pastry cutter or two forks until it resembles a dry coarse meal.
3
Use a food processor instead. Press the crumb mixture evenly into the baking dish.
4
Put the pan in the oven for 20 minutes until the curst is firm and dry but not browned. Fill the crust after it cools.
5
Place flour, brown sugar, and salt in a large bowl and mix. This eliminates lumps. Whisk in lemon zest.
6
Whisk corn syrup, eggs, and vanilla until completely blended. Add chopped pecans. While the crust bakes and cools, rest the mixture.
7
If necessary, distribute the pecan filling on the crust with a spatula. Put the pan in the oven for 40–50 minutes to solidify the filling.
8
Cool the pan at room temperature, then refrigerate it for several hours or overnight before cutting.
9
The next day, gently take the bars from the pan using parchment paper and cut into squares with a serrated knife.
10
If the middle is not wobbly when you shake the pan, the filling is done. I chopped it into 24, although 12 pieces would make larger squares.
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