The Best Pecan Pie Bars (lifetastesgood)


3 c flour
1/2 c sugar
1/2 t salt
1 c cold, unsalted butter

Preheat oven to 350 F. Grease a 10 x 15″ Jellyroll Pan and then line with parchment paper being sure to have parchment hanging over all sides of the pan. Buttering the pan allows the parchment to stick. Do not butter the top of the parchment. If you don’t have a 10 x 15″ Jellyroll Pan , you can pick up a foil one on the cheap, and it makes clean up a breeze in case you have drips. It’s important to use the right size for this recipe. In the bowl of your food processor combine flour, sugar, and salt. With the food processor running, feed cold, diced butter through the tube. Once all the butter is processed with the flour mix it will resemble coarse crumbs. If you don’t have a food processor you can cut the butter in with a pastry cutter or using 2 butter knives. Keep cutting until the mix resembles coarse crumbs. Press the mix evenly into the prepared pan and bake in the pre-heated oven for 20 min. Spread the filling evenly over the crust once you take it out of the oven. Tip: Place the pan on a larger sheet pan lined with foil, just in case it spills over, to make clean up a breeze! Bake for 25 – 30 min in the preheated oven. When done the filling will be set nicely – no jiggles! Allow to cool completely before slicing. Enjoy! Yield: 3 dozen.


4 large eggs
1 1/2 c light corn syrup
1 1/2 c sugar
3 T unsalted butter, melted
1 1/2 t vanilla
1/2 t salt
2 1/2 c chopped pecans

In the bowl of the food processor add eggs, corn syrup, sugar, melted butter, vanilla and salt. Pulse about 30 seconds to mix well, then fold in chopped pecans.



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