Yummy Recipe Wednesday! (Pecan Pie Bars)

Hello again food lovers and welcome to another Yummy Recipe Wednesday. Christmas is only 8 days away so hopefully your shopping is done and now you’re just planning out what to fix for Christmas dinner. As you may have discovered if you follow my blog, I’m not a huge fan of sweets/desserts. However, holidays are when I probably eat the most desserts and Pecan Pie is my absolute favorite dessert of all time. I still remember the individual Pecan Pies that my grandma used to make that were out of this world good. Well today I bring you a twist on the traditional Pecan Pie with these Pecan Pie Bars. They have all the delicious flavor of traditional Pecan Pie but it a nice hand-held, easy to eat form. One word of warning when making these, be sure to line your pan with parchment paper or foil or you will regret it come time to do the dishes. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter if you aren’t already so you don’t miss any new posts.

Pecan Pie Bars

• 2 cups All-Purpose Flour
• 1/3 cup White Sugar
• 1/4 tsp Salt
• 2/3 cup Butter
• 3 Eggs
• 1 cup Light Corn Syrup
• 1/2 cup White Sugar
• 1/2 cup Brown Sugar
• 2 Tbsp Butter, melted
• 1 tsp Vanilla Extract
• 1 2/3 cups Chopped Pecans

1. Preheat your oven to 350 degrees F (175 degrees C); lightly grease a 9x13 inch pan lined with parchment paper or foil.
2. In a large bowl stir together the flour, the 1/3 cup sugar, and the salt; cut in the 2/3 cup of butter until the mixture resembles coarse crumbs, then sprinkle the mixture evenly over the prepared pan and press in firmly to form a crust.
3. Bake the crust for 20 minutes in the preheated oven.
4. While the crust is baking, in a large bowl mix together the eggs, corn syrup, 1/2 cup white sugar, 1/2 cup brown sugar, the 2 Tbsp melted butter and the vanilla until smooth; stir in the chopped pecans and then spread the filling evenly over the crust as soon as it comes out of the oven.
5. Bake for 25-30 minutes in the preheated oven, or until set, rotating the pan about half way through cooking; to test for doneness, gently shake the pan and if the filling jiggles, keep baking. When you get just a slight bit of movement at the center, they are ready to be taken out of the oven. Don’t cook them until there’s no movement or they will come out too dry.
6. Allow to cool for 30 minutes then refrigerate for 4 hours to overnight before cutting; after cooling, use a pizza cutter or knife to cut into 24 bars.