Pecan Pie Bars
Skip the pie and make these Pecan Pie Bars! Shortbread topped with a gooey filling and crunchy pecans in an easy-to-eat with your hands' bar!
Servings: 36 bars
Equipment
Ingredients
For the crust:
- 3 cups all-purpose flour
- ½ cup white sugar
- ½ teaspoon salt
- 1 cup Challenge butter
For the filling:
- 4 eggs
- 1 ½ cups light corn syrup
- ¾ cups granulated white sugar
- ¾ cups light brown sugar
- 3 tablespoons Challenge butter melted
- 1 ½ teaspoons vanilla extract
- 2 ½ cups chopped pecans
Instructions
- Preheat oven to 350°F. Lightly grease a 10x15-inch jellyroll pan and set aside.
- In a large bowl, whisk together the flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Sprinkle the crumb mixture evenly over the prepared pan, and press in firmly.
- Bake the crust for 20 minutes in the preheated oven.
- Meanwhile, while the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, granulated white, brown sugar, butter, and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven.
- Bake for 25 minutes in the preheated oven, or until set. Allow to cool completely on a wire rack before slicing into bars.
Notes
- Make sure the bars are cooled completely before cutting into them.
- Use the appropriate size pan.
- If you’re feeling really adventurous, sprinkle in a few chocolate chips to the filling before baking!
Nutrition
Serving: 1bar | Calories: 236kcal | Carbohydrates: 31g | Protein: 2g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 98mg | Potassium: 57mg | Fiber: 1g | Sugar: 23g | Vitamin A: 218IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 1mg
