I thought it was time to revisit pecan pie bars. I first made pecan pie bars about 3 years ago, with lackluster results. I wanted to try the recipe again, but I never seemed to get around to it, or it was around pecan pie season and everyone wanted a pie and not bars. Also, I had a bag of pecans in my cupboard that was on the verge of turning.
I was feeling experimental, and decided to try what I call a “label” recipe. It’s basically the recipe that you find on the label of whatever you’ve purchased. My dad, for instance, swears by the pecan pie recipe from the bottle of Karo syrup. My grandmother loved the 1-2-3-4 cake recipe from Swan’s cake flour, and my mom was partial to the oatmeal cookie recipe from the Quaker oats container. This recipe came from a Land o’ Lakes butter wrapper. I know I just dropped a few brand names out there, but this isn’t a post about trying to promote a brand. I was only curious to know if the recipe was any good.
The only change I made was to the brown sugar. The recipe didn’t specify whether to use light or dark. I’m a huge fan of dark brown sugar, so that’s what I used. For everything else, I followed the recipe to the letter. The bars were pretty good! It was like eating a handheld slice of pecan pie. If there was one thing I would do differently, it would be to make sure I have fresh pecans! The ones I had were definitely on their last legs, since I had stored them in the cupboard instead of the fridge. Despite my lackluster pecans, I will still call this “label” recipe a success. I should try more of them!
pecan pie bars
for the crust:
- 1 ¾ cups all-purpose flour
- ¾ cup (1 ½ sticks) butter softened
- 1/3 cup sugar
- 1/3 cup coarsely chopped pecans
for the filling:
- 1 ½ cups dark corn syrup
- 2/3 cup firmly packed dark brown sugar
- 4 eggs
- 6 tablespoons all-purpose flour
- 2 teaspoons vanilla
- 1 teaspoon salt
- 1 ½ cups coarsely chopped pecans
make the crust:
Heat oven to 350°F. Combine 1 ¾ cups flour, butter and sugar in bowl. Beat at medium speed, scraping bowl often, until mixture resembles coarse crumbs. Stir in 1/3 cup pecans. Press crust mixture evenly onto bottom of ungreased 13×9-inch baking pan. Bake 18-22 minutes or until edges are very light golden brown.
make the filling:
Combine all filling ingredients except 1 ½ cups pecans in bowl; mix well. Stir in pecans. Spread evenly over hot, partially baked crust. Bake 30-35 minutes or until filling is set and knife inserted 1-inch from edge comes out clean. Cool completely. Cut into bars.