Recipe by Maryland Jim
This has become one of my family's favorite cookies. I found the recipe in a magazine but it's been so long I don't remember which one.
Top Review by Phunny Pharmer
My family and friends love pecan pie bars. I used to use a recipe that had cake mix mixed with butter for the crust, but I didn't like the 'fake' flavor of the yellow cake mix crust. I chose this recipe because it uses real butter for the crust. Only made a small change: I used an extra 1/2 cup of pecans because I prefer a nuttier bar. A tip from my old recipe: line your pan with aluminum foil to overlap all 4 sides by about an inch so that you can easily lift the bars out of the pan to finish cooling. They are much easier to cut and come out neater this way. Plus you don't end up scratching and scoring your baking pan. Thanks for the recipe!
- 2⁄3 cup granulated sugar
- 1⁄2 cup butter, softened
- 1 teaspoon vanilla extract
- 1 1⁄2 cups all-purpose flour
- 2⁄3 cup packed brown sugar
- 1⁄2 cup corn syrup
- 1 teaspoon vanilla
- 1⁄4 teaspoon salt
- 3 eggs
- 1 cup coarsely chopped pecans
Directions See How It's Made
- Heat oven 350F lightly grease bottom and sides of 13X9 pan.
- In large bowl, mix granulated sugar, butter and tsp vanilla. Stir in flour; mix well.
- Press dough in bottom and 1/2” up sides of pan.
- Bake 15-17 minutes or until edges are light brown.
- Beat brown sugar, corn syrup, tsp vanilla the salt and eggs with spoon.
- Stir in pecans.
- Pour over crust.
- Bake 25-30 minutes or until set.
- Loosen edges from sides of pan while war; cool completely.