Recipes for "pecan pie bars"

Prep the pan. Grease and line an 8x8-inch square baking pan (metal or glass) with parchment. Make sure to line at least the bottom and two sides so you can easily lift the bars from the pan.

I use a large piece of parchment (pre-cut for a sheet pan) and fit the whole thing into the baking pan, folding in the corners, so I can lift out the bars in one piece and not have to deal with any sticky filling baking onto the sides or bottom of the pan.

Pulse the flour, sugar, salt, and butter into a food processor until combined. The mixture will be sandy.

Continue to process the mixture until it goes from sandy to clumpy. When this starts to happen the food processor will actually sound different. It will be less high-pitched and have more of a low rumble sound.

Once the crust mixture clumps up, transfer it from the food processor to the prepared pan. Press it firmly and evenly in the bottom of the pan.

Pierce the crust all over with a fork and bake in the oven for 30 to 35 minutes or until light to medium golden brown all over.

Add the chopped pecans to a mixing bowl and set aside. Using the same food processor bowl used to make the crust (no need to clean it out), combine the brown sugar, flour, salt, eggs, vanilla bean paste, and corn syrup (add the corn syrup last so it doesn’t get stuck on the bottom of the food processor).

Pulse until completely combined. Pour the mixture over the chopped pecans and fold to combine.

Once the crust is baked, remove it from the oven and reduce the heat to 350°F. Scrape the pecan mixture onto the baked crust. Place an extra few pecan halves on the top of the filling as decoration.

Return the pan to the oven and bake for 35 to 40 minutes, until the center is just set. If the center still jiggles, bake for a few more minutes; if you notice the bars starting to puff in the middle, remove them immediately.

Cool the bars on a rack completely before lifting from the pan. Cut into 2x2-inch squares and serve. These bars can be stored in an airtight container at room temperature for 2 to 3 days.

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease or line a 10x15-inch jellyroll pan with parchment paper.

Combine flour, 1/2 cup sugar, and salt in a large bowl. Cut in 1 cup of butter until mixture resembles coarse crumbs. Sprinkle mixture evenly over the prepared pan and press in firmly to make a crust. Bake in the preheated oven for 20 minutes.

Meanwhile, mix corn syrup, 1 ½ cups sugar, eggs, 3 tablespoons melted butter, and vanilla together in a large bowl until smooth. Stir in chopped pecans; spread filling evenly over hot crust immediately after removing from the oven.

Bake in the preheated oven until filling is set, about 25 minutes. Allow to cool completely in the pan on a wire rack before slicing into bars.

Preheat oven to 350 degrees F (175 degrees C). Pour melted butter into a 9x13-inch baking pan.

Beat brown sugar, eggs, flour, vanilla extract, baking soda, and salt together in a bowl until smooth; stir in pecans. Spread the sugar mixture over the butter in the baking pan.

Bake in the preheated oven until set and golden, 30 to 35 minutes. Remove from oven; dust with confectioners' sugar. Cool until easily touched, about 10 minutes; cut into bars.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 10x15-inch jelly roll pan.

Stir flour, white sugar, and salt together in a large bowl. Cut in 2/3 cup margarine until mixture resembles coarse crumbs. Press mixture into the bottom of the prepared pan.

Bake in the preheated oven for 20 minutes.

While the crust is baking, prepare the filling by mixing corn syrup, brown sugar, eggs, margarine, vanilla extract, and salt together in a large bowl until smooth. Stir in pecans.

Remove the crust from the oven and sprinkle with chocolate chips. Spread filling evenly over the chocolate chip covered crust.

Bake in the preheated oven until set, 20 to 25 minutes. Cool completely before cutting into squares.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.

Beat white sugar, butter, 1 teaspoon vanilla extract, and pinch of salt together in a bowl until smooth; add flour and stir until dough forms. Press dough into the bottom of the prepared baking dish.

Bake in the preheated oven until edges are lightly brown, 15 to 17 minutes. Cool crust completely.

Whisk brown sugar, corn syrup, eggs, remaining vanilla extract, and 1/4 teaspoon salt together in a bowl; add pecans and stir to combine. Pour brown sugar mixture over cooled crust.

Bake in the oven until golden brown and filling is set, 25 to 30 minutes. Cool to room temperature; cut into 36 bars. Place bars in refrigerator until cold, about 1 hour.

Melt the chocolate chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Set cold bars on waxed paper and drizzle melted chocolate over the top.