Name: Pecan Pie Bars
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 16
Cuisine: American
Ingredients: Gold Medal All Purpose Flour with Resealable Bag; Value Corner Vanilla Flavor, Imitation; SIGNATURE SELECTS Molasses, Original, Unsulphured; C&H Premium Pure Cane Light Brown Sugar; Morton Lite Salt; Land O Lakes Butter, with Olive Oil & Sea Salt; Challenge Butter, Unsalted, European Style; Karo Corn Syrup, Light, with Real Vanilla; O Organics Cane Sugar, Granulated, Organic; Turtles Egg; Morton Iodized Salt, 26 Ounce; Signature Farms Pecan, Unsalted, Halves

Preheat oven to 350°F. Line a 9” x 9” square pan with parchment paper to create a sling, with an overhang on all four sides. Lightly grease the parchment with nonstick cooking spray.

Shortbread Crust: In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar until well combined. Add the flour and salt, and mix until the mixture becomes sandy crumbs.

Spread out the shortbread crumbs into the prepared pan. Using your fingers or the back of a measuring cup, press down the shortbread crust into an even layer. Bake at 350°F for 15 minutes, or just until the edges turn golden brown.

Pecan Pie Filling: In a large mixing bowl, whisk together the corn syrup, molasses, and melted butter. Mix in the eggs, brown sugar, flour, vanilla, and salt until well combined. Fold in the chopped pecans.

Pour the pecan filling onto the baked crust. Return the bars to the oven and bake for an additional 25-30 minutes, or until the mixture is set and no longer liquidy in the center. The top should be a deep golden brown.

Allow the bars to cool completely. Cut into squares, serve, and enjoy!

Pecan Pie Bars

Serves 16

20 mins prep

45 mins cook

65 mins total

What you need

For the Shortbread Crust

For the Pecan Pie Filling

How to make

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