Monday, November 4, 2013

Classic Pecan Pie Bars

When I think of Thanksgiving desserts I think of pecan pie. Growing up, I remember my dad having his very own pie and thinking, “That must be some good pie!” Boy is it.

One of my favorite meals to cook is Thanksgiving dinner. There have only been a couple of times that I have not cooked and the alternative was always a disappointment. The husband and I decided years ago that I would always cook Thanksgiving dinner. I enjoy every hour I spend prepping, shopping, cooking and baking. This past year I had extra people to feed, so I needed to stretch my menu. As I was figuring out the right amount of food to cook, I came across pecan pie bars on the Internet. Instead of cooking two pies, I could cook one large pan of pecan bars. Plus, I could steal a few away for my neighbor who loves pecan pie. They were small and neatly cut bars unlike a slice of pie that can be awkward to transfer. I could stack these between parchment paper and store in a small Tupperware bowl for my neighbor.

When I announced I was making pecan pie bars instead of pecan pie, I had a few grumbles. Then they tasted the bars. These bars have a buttery, flaky pecan shortbread crust that melts in your mouth. You can hold them in your hand and scarf them down faster than a slice of pie, too! This Thanksgiving we don’t have extra people, but I will still make these bars instead of the classic pecan pie. They’re not just delicious and easier to handle, but they are a breeze to make!

Classic Pecan Pie Bars
by Rebbekkah
adapted from Land O Lakes Classic Pecan Pie Bars

For the crust:
1 3/4 cups all-purpose flour
3/4 cup butter, softened
1/3 cup sugar
1/3 cup pecans, coarsely chopped

For the filling:
1 1/2 cups dark corn syrup
2/3 cups packed brown sugar
4 eggs
6 Tablespoons all-purpose flour
2 teaspoons vanilla
1 teaspoon salt
1 1/2 cups pecans, coarsely chopped

Preheat oven to 350°F. Combine all the ingredients for the crust, except the pecans. Beat at medium speed until the crust is a light mixture of crumbs. Stir in the  1/3 cup of pecans. I lightly butter a 13 x 9 glass baking dish then press in the crust mixture evenly. You need to bake the crust for 20 minutes or until it’s a light golden brown.

While your crust is baking, combine all the filling ingredients except the pecans. Mix well with a blender on medium speed. Next, stir in the 1 1/2 cups of pecans. Spread evenly over the hot crust and bake for 30-35 minutes, or until the filling is set. Cut into bars. I stack these between parchment papers and seal them in an airtight Tupperware bowl. They will last up to a week in the refrigerator, but don’t count on it!!

No comments:

Post a Comment