Pecan Pie Bars

11/27/2013 tringel 0 Comments

With Thanksgiving right around the corner (tomorrow!) and the cold weather setting in, I was getting more and more fixated on pecan deserts. I love pecan pie, it is my favorite and one of the only kinds of pie I enjoy (I know I have been called un-American before). But with the Thanksgiving menu divided and laid out amongst the family, I knew it would be a bit to glutenous too and another pie to the desert list (there are only 7 of us after all). So I figured i would get my hankering out of the way and make my friends and me a little pre-holiday treat. And, it was quite a hit. A definite keeper, even Lauren said so and she is a very hard critique.

I had a few pecan-esque recipes to choose from when I was perusing my desserts pinterest board and it was a tough choice but a good decision in the end. I wanted a pecan pie that I made completely from scratch (the crust and filling), but I did not want to take on the task of making a true pie crust which knocked off and actual pie recipe. I also wanted to keep it fairly mess free, which then illuminated the truffles, fudge, and cake balls. So by default this is the recipe I got (that and it sounded amazing). It ended up being really simple and quick which is always a plus. I did double the amount of pecans (because I love them so much) and I think it worked out perfectly. It made it a bit more crunchy and less liquid sugar, but honestly I think it perfected the ratios. But please, try it for yourself and let me know what you think - once your hands are free from eating them of course because once you have one bite it is hard to stop with these!

Pecan Pie Bars
Recipe adapted from browneyedbaker.com, Chunky Pecan Pie Bars

Ingredients
Crust

• 1.5 cups all purpose flour
• 1/2 cup butter, softened (1 stick)
• 1/4 cup packed brown sugar

Filling

• 3 large eggs
• 3/4 cup light corn syrup
• 2 Tbsp butter, melted
• 1 tsp vanilla extract
• 3 cups chopped pecans (add more or less based on your taste)
• 1.75 cups semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees.
2. Spray a metal backing tray generously with cooking spray (I lined mine with tin foil and then sprayed).
3. For the crust, mix together all ingredients until crumbly. (Note: It may not look like it will hold/press together but if the ingredients are completely combine it will, so prepare to be amazed).
4. Once combines, press into the baking pan, forming a layer across.
5. Bake for 13-15 minutes, or until lightly brown.
6. Remove and set aside.
7. While the crust is baking, combine the eggs, corn syrup, sugar, butter, and vanilla extract with a whisk.
8. Stir in the pecans and chocolate chips (switching to a fork for mixing).
9. Pour mixture evenly over the baked crust.
10. Bake for another 25-30 minutes or until set.
11. Remove from oven and let stand to cool to room temperature.
12. Once cooled, cut into bars and enjoy gooey wonderfulness.