Pecan Pie Bars Southern Living Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper, leaving a 2-inch overhang on at least 2 sides. Spray the parchment paper with baking spray.
• Combine flour, butter, powdered sugar, and salt in a food processor and pulse 6 or 7 times to combine. Transfer mixture to the lined pan and press into an even layer.
• Bake in the preheated oven until lightly golden brown, about 20 minutes. Transfer pan to a wire rack.
• Combine eggs, brown sugar, melted butter, flour, and salt together in a large bowl. Mix in syrup until well combined. Stir in pecans. Pour over the still-warm shortbread crust.
• Bake in the preheated oven until filling is set, 25 to 30 minutes. Cool completely in the pan for at least 1 hour. Run a knife around the edge of the pan and pull out using the parchment overhang. Slice into bars.

Steps:

• Combine flour, sugar and salt in large bowl; cut in 3/4 cup butter thoroughly with a pastry lender until mixture resembles very fine crumbs. Press mixture evenly into a greased 13 x 9 inch pan, using a piece of plastic wrap to press crumb mixture firmly in pan. Bake at 350* for 17 to 20 minutes or until lightly browned.
• Combine brown sugar, corn syrup, and 1/2 cup butter in a saucepan; bring to a boil over medium heat, stirring gently.
• Remove from heat. Stir one-fourth of hot mixture into beaten eggs; add to remaining hot mixture. Stir in pecans and vanilla.
• Pour filling over crust. Bake at 350* for 34 to 35 minutes or until set. Cool completely in pan on a wire rack. Cut into bars. Yields 16 large bars.

Steps:

• Heat oven to 350 degrees.
• Combine 1 3/4 cups flour, butter and sugar in bowl. Beat at medium speed, scraping bowl often, until mixture resembles coarse crumbs. Stir in 1/3 cup pecans.
• Line 13x9 inch glass baking pan with foil or parchment paper. Spray with Pam. Press crust mixture evenly onto bottom. Bake 15 minutes or until edges are very light golden brown.
• Combine all filling ingredients EXCEPT 1 1/2 cups pecans in bowl; mixing well. Stir in pecans. Spread evenly over hot, partially baked crust. Bake 30-35 minutes or until filling is set and knife inserted 1 inch from edge comes out clean. Cool completely; refrigerate.
• Allow to come to room temperature before cutting into bars to make it easier to cut.

Steps:

• Preheat oven to 350°F.
• Prepare and bake Cookie Crust as follows: Spray 10 x 15-inch baking dish with Pam.
• Beat at medium speed the sugar, flour, salt and butter.
• Beat until mix is fine crumbs.
• Press into pan.
• Bake 20 to 30 minutes or until light brown.
• While baking prepare filling as follows: Beat eggs, corn syrup, sugar, butter and vanilla until blended.
• Stir in pecans.
• Pour over hot crust.
• Bake 30 minutes.
• Cool and cut into squares.

Steps:

• Grease the bottom and sides of a 13x9 inch baking dish.
• In a large bowl, mix the crust ingredients until mixture resembles coarse crumbs. Press evenly in the baking pan. Bake at 350 degrees for 20 minutes.
• In a large bowl, mix the eggs, corn syrup, maple syrup, sugar, salt, and melted butter until well blended. Stir in the pecans.
• Pour the pecan mixture over the hot baked crust and spread evenly. Bake at 350 degrees for 25 minutes, until set.
• Cool slightly, then cut and remove from pan (they are easier to remove while they are warm).

Steps:

• In saucepan boil sugar and corn syrup together for 2 to 3 minutes; set aside to cool slightly.
• In large bowl beat eggs lightly and very slowly pour the syrup mixture into the eggs, stirring constantly.
• At this point I like to strain the mixture to make sure it's smooth and lump free.
• Stir in butter (it will melt when stirred into warm mixture), vanilla, and pecans and pour into crust.
• Bake in a 350°F oven for about 45 to 60 minutes or until set.

Steps:

• Preheat oven to 350°. In a large bowl, mix flour, sugar and salt; cut in cold butter until mixture resembles coarse crumbs. Press into a greased 15x10x1-in. baking pan. Bake 20 minutes., For filling, in a large bowl, whisk eggs, corn syrup, sugar, melted butter and vanilla. Stir in pecans. Spread over hot crust., Bake 25-30 minutes longer or until filling is set. Cool completely in pan on a wire rack. Cut into bars.