THE BEST PECAN PIE BARS

The Best Pecan Pie Bars. This easy recipe includes a simple sh�rtbread b�tt�m and a �ne b�wl mix & p�ur t�pping. Tips f�r baking and cutting them are included.

There are many recipes �ut there f�r pecan pie bars and I had t� play with a few �f them bef�re I g�t �ne I quite liked. F�r me there seemed t� be a l�t �f recipes that didn�t have the right rati� �f egg in the filling �r didn�t bake f�r a sufficient time, s� the middle was t�� runny.

Ingredients

• 1� cups all purp�se fl�ur
• � cup sugar
• � cup c�ld butter

F�r the t�p layer

• ? cup firmly packed br�wn sugar
• ? cup +1 tbsp fl�ur
• 4 large �r extra large eggs
• 1 tablesp��n vanilla extract
• � tsp salt
• 1� cups c�rn syrup dark is best
• 2 cups r�ughly ch�pped pecans n� need t� t�ast the pecans

Instructi�ns

1. This recipe uses a 9x13 baking pan. In this recipe I think it is best t� line t� lightly grease the pan and line it with parchment paper s� that y�u can lift the entire batch �ut �f the pan after they have c��led and cut them �n a cutting b�ard. With c��kie bars like this, which have different textures in the different layers, this enables y�u t� have a m�re precise feeling f�r h�w t� cut them well. M�re ab�ut that a little later in the recipe.
2. Preheat �ven t� 350 degrees F f�r aluminum bake ware and 325 degrees F f�r glass bake ware.
3. Mix t�gether the 1/34 cups fl�ur and � cup sugar. Rub the butter thr�ugh the fl�ur mixture until it is well inc�rp�rated and resembles a dry c�arse meal. (Y�u can pulse the butter int� the fl�ur mixture using a f��d pr�cess�r if y�u prefer.)
4. Press the crumb mixture firmly and evenly int� the b�tt�m �f the prepared baking pan and bake f�r 20 minutes. The edges sh�uld just be starting t� br�wn. Rem�ve fr�m �ven and p�ur �n the t�pping while still h�t.

T� prepare the t�p layer �f the c��kie bars

1. Mix t�gether the fl�ur and br�wn sugar well. This will ensure there will be n� lumps �f either fl�ur �r br�wn sugar in y�u c��kie bars when baked. Whisk in the eggs, vanilla extract, salt and c�rn syrup.
2. Let the mixture stand f�r ab�ut 15 minutes while the b�tt�m layer pre-bakes, stirring it �ccasi�nally. This gives the fl�ur time t� s�ften and help thicken the t�p layer.
3. Mix in the ch�pped pecans and p�ur the t�pping �ver the partially baked b�tt�m crust as s��n as it c�mes �ut �f the �ven.
4. Return the pan t� the �ven and bake f�r an additi�nal 40-50 minutes until the filling is set. Times vary a few minutes depending �n the baking pan material. Shake the pan a little. The center can w�bble a little like set jelly but it sh�uld n�t be runny.
5. C��l the pan t� r��m temperature bef�re chilling the c��kie bars in the fridge f�r several h�urs �r �vernight bef�re attempting t� cut them
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