Recipe by PaNik
We were making pecan pie for Thanksgiving and my mom thought she needed to double the filling like she always does with frostings, etc. When the pie crust overflowed and there was still filling in the bowl, she was going to throw it out, but I decided to try a crumble-type crust to use it up. We had our pie, so we figured we would send the bars with our grandson/nephew to be with his other family. The bars came out so good that we did not want to share, but we stuck with the holiday spirit, shared, and made many more throughout the season! The cream in the filling is optional, but definitely worth it.
- 1 cup butter or 1 cup margarine
- 1 cup brown sugar
- 1 large egg
- 2 2⁄3 cups flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1⁄3 cup unsalted butter, melted and cooled
- 1 1⁄4 cups brown sugar, packed
- 1 cup corn syrup
- 4 eggs, lightly beaten
- 1 1⁄2 teaspoons pure vanilla extract
- 1⁄2 cup light cream or 1⁄2 cup heavy cream
- 1 1⁄2-2 cups chopped pecans
Directions See How It's Made
- To make crust, mix butter, brown sugar, egg, flour, baking powder, and salt until crumbly.
- Press into a large 10x15 baking dish.
- Bake at 350° for 20 minutes.
- To make filling, wait until the crust is almost done.
- Blend the melted butter, brown sugar, corn syrup, eggs, and cream.
- Add the vanilla. Stir in pecans.
- Pour over crust.
- Bake at 350º for about thirty minutes until the filling begins to set.
- Cool slightly in pan and cut in squares.