I found this recipe in the Capital Cookbook that is published by Fundcrafters. I baked it the first time for a bake sale and it was a real hit. It is fairly quick and easy to assemble. It is really rich, so a little goes a long way.
- Preheat oven to 350°F.
- Prepare and bake Cookie Crust as follows: Spray 10 x 15-inch baking dish with Pam.
- Beat at medium speed the sugar, flour, salt and butter.
- Beat until mix is fine crumbs.
- Press into pan.
- Bake 20 to 30 minutes or until light brown.
- While baking prepare filling as follows: Beat eggs, corn syrup, sugar, butter and vanilla until blended.
- Stir in pecans.
- Pour over hot crust.
- Bake 30 minutes.
- Cool and cut into squares.
Scrumptious! Will be my go-to pecan bar recipe. Be sure to wait a few hours before eating so these set well. Once the set, they cut much better. I used a cabbage slicer thing to cut these evenly. Those new brownie pans with divided sections would work well too. I lined pan with foil for easy cleanup and removal. Thank you for posting
I made these for a family brunch. They were outstanding and I did a couple of things that could help the folks who had trouble getting them out of the pan and into bars.<br/><br/>I used the new-fangled parchment lined baking foil. You form it around the upside down pan, then flip it over and then set the liner inside. Wrap any excess around the edge of the pan. You still need to spray the parchment paper side of the liner.<br/><br/>I did bake it about 8 minutes longer than the cooking time indicated and then when it was cool, I refrigerated it.<br/><br/>When it was good and solid, I flipped it out of the liner onto a sheet of wax paper and cut it into bars while it was upside down. It did not crush the but or displace the nuts; the bars looked great. <br/><br/>I have not had to freeze them, as there were none left, but if they are frozen do we thaw in the frig or on the counter?<br/><br/>Add me to the admirers.
One more five star review! These are excellent, the recipe makes enough for a big crowd and the people love them. For what more can you ask? I used half Brown Sugar Karo (golden colored) and half dark Karo, and they had a caramel flavor that was buttery and delicious. Other than tinkering with the Karo, I made this exactly like the recipe. I'll never make regular Pecan Pie again! Thanks, Jellyqueen.