1. Preheat oven to 350°F (180°C). 2. Grease a 9-inch square mold and line with parchment paper. 3. In a bowl, add butter in chunks, then combine with flour, sugar, and salt. 4. Use your hands to rub the mixture until it resembles crumbs. 5. Press the mixture evenly into the prepared mold. 6. Bake for 12 minutes.
Filling
1. In a separate bowl, mix together flour and brown sugar. 2. Add eggs, vanilla extract, salt, and corn syrup. Mix well. 3. Let the mixture sit for 10 minutes. 4. (Optional but highly recommended) Chop some pecans and roast them at 325°F for 7-10 minutes; this will make all the difference. 5. When the crust comes out of the oven, add pecans to the filling. 6. Pour the filling over the hot crust immediately. 7. Return to the oven and bake for 40 minutes. The center will still jiggle when done. 8. Let it cool down for 1 hour, then refrigerate overnight.
Cutting and Serving:
1. The next day, unmold the dessert. 2. Cut into 12 bars.
1 Comment
**Ingredients**
Crust:
* 1 1/3 cups (160g) Flour
* 1/3 cup (65g) Sugar
* 1/2 cup (115g) Butter (cold)
* 1/2 tsp (3g) Salt
Filling:
* 1/3 cup (70g) Brown Sugar
* 1/4 cup (30g) Flour
* 3 (150g) Eggs
* 2 tsp (10ml) Vanilla Extract
* 3/4 tsp (4.5g) Salt
* 1 cup (310g) Corn Syrup
* 1 1/2 cups (170g) Pecans (preferably roasted)
​
**Instructions**: Here is the video recipe [Pecan Pie Bars](https://youtu.be/5FpI9XZEmPc)
Crust:
1. Preheat oven to 350°F (180°C).
2. Grease a 9-inch square mold and line with parchment paper.
3. In a bowl, add butter in chunks, then combine with flour, sugar, and salt.
4. Use your hands to rub the mixture until it resembles crumbs.
5. Press the mixture evenly into the prepared mold.
6. Bake for 12 minutes.
Filling
1. In a separate bowl, mix together flour and brown sugar.
2. Add eggs, vanilla extract, salt, and corn syrup. Mix well.
3. Let the mixture sit for 10 minutes.
4. (Optional but highly recommended) Chop some pecans and roast them at 325°F for 7-10 minutes; this will make all the difference.
5. When the crust comes out of the oven, add pecans to the filling.
6. Pour the filling over the hot crust immediately.
7. Return to the oven and bake for 40 minutes. The center will still jiggle when done.
8. Let it cool down for 1 hour, then refrigerate overnight.
Cutting and Serving:
1. The next day, unmold the dessert.
2. Cut into 12 bars.