Pecan Pie Bars
★★★★☆
PREP TIME
35 minutes
COOK TIME
1 hour 10 minutes
MAKES
one 9x13-inch pan
Ingredients
384 grams
(3 cups) all-purpose flour
71 grams
(1/3) cup lightly packed dark brown sugar
50 grams
(1/4 cup) granulated sugar
4 1/2 grams
3/4 teaspoon kosher salt
310 3/4 grams
2 3/4 sticks unsalted butter
319 1/2 grams
(1 1/2 cups) lightly packed dark brown sugar
64 grams
(1/2 cup all-purpose flour
4
large eggs
442 grams
(1 1/3 cups) light corn syrup
14 grams
(3 tablespoons) unsalted butter
6 grams
(1 1/2 teaspoons) vanilla extract
9 grams
(1 1/2 teaspoons) kosher salt
247 grams
(2 1/2 cups) pecan halves, toasted
Instructions
- For the crust: Combine the flour, sugars, and salt in a food processor. Add the butter and pulse until big curds form (it shouldn’t come together into one ball).
- Heat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, allowing at least 2 inches of overhang on all 4 sides. Plop the dough into the pan, then cover with a sheet of plastic film. Press the crust evenly into the pan, especially into the corners, then freeze until firm, about 30 minutes.
- Remove the sheet of plastic and bake the crust until golden-brown all over, about 35 to 45 minutes.
- Meanwhile, make the filling: Roughly chop about ⅓ of the pecans. Beat together the dark brown sugar, flour, eggs, corn syrup, butter, vanilla, and salt until completely smooth. Fold in the chopped and whole nuts, then pour the filling over the baked crust, making sure the nuts are evenly dispersed.
- Bake until the filling is set, another 35 to 45 minutes.
- Let cool in the pan slightly, before showering with flaky salt, and cutting into squares. Serve warm or at room temperature. Kept in an airtight container in the fridge, the pecan pie bars will keep well for up to 4 days.
