Desserts and baking

Made with light corn syrup and pecans. 2h 30m, makes 9, 10 ingredients.

Recipe by cakemehometonight.com

Prep

20 min

Cook

45 min

Total

2h 30m

Makes

9

Ingredients

• 1 ½ cups all-purpose flour
• ⅓ cup granulated sugar
• ½ tsp salt
• ¾ cup unsalted butter (cubed, room temperature)
• 1 egg (room temperature)
• ¼ cup light brown sugar
• ½ cup light corn syrup
• 2 tsp vanilla extract
• ¼ tsp salt
• 2 ½ cups chopped pecans

Instructions

Method by cakemehometonight.com. Cook it from their page if you can, so the people who developed and tested it get the visit.

1. Preheat oven to 350 degrees F. Prepare an 8x8 baking pan with nonstick spray and parchment paper for easy removal. Be sure the parchment paper extends up the sides of the pan.
2. In the bowl of a stand mixer or large mixing bowl, combine all-purpose flour, granulated sugar, salt, and cubed unsalted butter.
3. Mix the ingredients on low speed for several minutes until the butter breaks down and the mixture becomes crumbly. The mixture will resemble coarse sand when it is ready.
4. Pour the crust mixture into the prepared baking pan and spread evenly. Use the bottom of a flat-bottomed measuring cup or drinking glass to firmly press the crumbs into the bottom of the pan to create an even layer.
5. Bake the crust for 15-18 minutes until the crust sets and the edges become golden brown. Allow the crust to cool for about 10 minutes before adding the filling.
6. Lower the oven temperature to 325° F before preparing the filling.
7. In a large mixing bowl, whisk room temperature egg, corn syrup, brown sugar, vanilla extract, and salt until combined and smooth.
8. Fold in chopped pecans until well dispersed throughout the filling.
9. Once the baked shortbread crust has cooled for 10 minutes, pour the filling into the baking pan on top of the crust. Use a small offset spatula to spread the pecans so they cover the crust in an even layer.
10. Bake the pecan pie bars for approximately 25-30 minutes until the pecan filling sets.
11. Remove the baking pan from the oven and allow the bars to cool to room temperature.
12. Once the bars are completely cooled, cover in foil or plastic wrap and chill in the refrigerator for a couple hours before cutting for best results.