Pecan Pie Bars, Crust Included

• 1 hr
• Serves 16
• Ms. Coley

"All the pecan pie flavor, none of the pie fuss." Ms. Coley

The Goods

Tap each one as you gather it. Changing the servings changes these amounts, not the pan or the times, so keep an eye on it.

• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1/2 cup cold butter, cubed
• 1/8 teaspoon salt
• 3 large eggs
• 1 cup packed brown sugar
• 1/2 cup light corn syrup
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1 1/2 cups chopped pecans

The Method

1. 01

   Heat the oven to 350°F and line a 9x13-inch pan with parchment, leaving an overhang.

2. 02

   In a food processor or bowl, pulse or cut together the flour, powdered sugar, cold butter, and salt until it looks like coarse crumbs.

3. 03

   Press the mixture evenly into the bottom of the pan and bake 15 minutes, until lightly golden.

4. 04

   While the crust bakes, whisk the eggs, brown sugar, corn syrup, melted butter, and vanilla until smooth. Stir in the pecans.

5. 05

   Pour the filling over the warm crust and bake 25 minutes, until the center is just set.

6. 06

   Cool completely, about 2 hours, then lift out with the parchment and cut into 16 bars.

Ms. Coley says: Let these cool completely before cutting, or you'll get a gooey mess and I'll pretend I didn't see it.

Written with AI help and passed our automatic check. Not test-cooked, so use your head.