This Pecan Pie Bar is the perfect relaxed version of its cousin the cake. Pecan Pie stuffed on a flaky, sugar cookie crust.
Ingredients
2 cups of all-purpose flour
1/2 cup of granulated sugar
1/4 teaspoon of salt
3/4 cup butter (cold)
4 tablespoons of milk
4 large eggs
2 cups of chopped nuts
3/4 cup light brown sugar packed
1 cup light corn syrup
4 tablespoons of butter (melted)
2 teaspoons vanilla extract
Instructions
Preheat the oven to 350 degrees F. Grease a 13×9 inch baking pan. Set aside.
In a small mixing bowl, remove flour, sugar and salt. Using a mixer, fork, or butter knife cut into 3/4 cup of butter (slice butter into tablespoon size slices, add to flour mixture, and mash until mixture resembles crumbs)
Pour the milk and mix it with the fork, then with your hands to ensure that the moisture is evenly distributed in the flour mixture.
Press the dough into the greased baking pan. Bake at 350 for 20 minutes, the top of the crust will be light brown.
While baking the crust, prepare the walnut cake topping. In a medium bowl, lightly beat the eggs. Add the light brown sugar, light corn syrup, melted butter, vanilla extract and chopped nuts. Stir to combine. Spread this over the hot crust after it has been baked for 20 minutes.
Bake again for another 20 minutes, or until the nut cake filling has settled (when you move the pan the filling will no longer move). Remove from oven and let cool. Cut into bars.
Recipe notes
*I found it easier to cut into bars when the bars were cold. Just put them in the fridge for about 20 minutes or until they get cold and cut them.
*I also loved to eat them when they were cold! They can be stored in a sealed container at room temperature or in the refrigerator for 3-4 days.