A buttery press-in crust topped with a classic pecan pie filling of eggs, corn syrup, brown sugar and chopped pecans, baked in a 9×13 pan and cut into bars.
Author:Dorothy Miller
Ingredients
Scale
1 cup unsalted butter, melted
2 cups all-purpose flour
1/2 cup granulated sugar
3 large eggs
1 cup corn syrup
1 cup brown sugar, packed
2 cups pecans, chopped
1 tsp vanilla extract
1/4 tsp salt
Instructions
Preheat your oven to 350°F (175°C). Line a 9×13 inch baking dish with parchment paper for easy removal.
In a bowl, combine melted butter, flour, and granulated sugar. Mix until a dough forms. Press the dough evenly into the prepared baking dish to form the crust.
Bake the crust for 15 minutes or until lightly golden. Remove from the oven and let it cool slightly.
In a separate bowl, whisk together eggs, corn syrup, brown sugar, vanilla, and salt until smooth and creamy. Stir in the chopped pecans.
Pour the pecan filling over the crust and spread evenly.
Bake for an additional 20-25 minutes, or until the filling is set and slightly golden.
Allow to cool completely before cutting into bars. Serve and enjoy!