Description

Pecan Bars are a delightful dessert that combines a buttery, crumbly crust with a rich, sweet pecan filling. With a perfect balance of flavors and textures, these bars feature a crisp base topped with a gooey, nutty filling. The combination of light brown sugar, granulated sugar, and corn syrup creates a deliciously sweet and chewy center, while the chopped pecans add a satisfying crunch. These bars are perfect for a holiday treat, a special occasion, or simply a sweet indulgence with your afternoon coffee

Ingredients

• All-Purpose Flour: 1 cup
• Light Brown Sugar: ⅓ cup, packed
• Salt: ¼ teaspoon
• Unsalted Butter: ½ cup, cold and cubed
• Corn Syrup: ½ cup
• Granulated Sugar: ½ cup
• Large Eggs: 2
• Vanilla Extract: 2 teaspoons
• Melted Butter: 1 tablespoon
• Chopped Pecans: 1½ cups

Preparation Method

Preheat Your Oven:

Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides to make it easier to lift the bars out later.
Prepare the Crust:

In a medium-sized bowl, mix together the all-purpose flour, light brown sugar, and salt. The brown sugar should be packed tightly to maintain its shape. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to blend the butter into the mixture until it resembles coarse crumbs. The mixture should hold together when pressed.
Transfer the crumbly mixture into the prepared baking pan. Press it firmly into an even layer across the bottom. Bake in the preheated oven for 15 minutes, or until the crust turns a light golden brown.
Make the Filling:

While the crust is baking, prepare the pecan filling. In a large bowl, whisk together the corn syrup, granulated sugar, eggs, vanilla extract, and melted butter until smooth and well combined. Stir in the chopped pecans until evenly distributed.
Once the crust has finished baking, remove it from the oven. Pour the pecan filling evenly over the hot crust. Use a spatula to spread the filling out if necessary.
Bake the Bars:

Return the pan to the oven and bake for an additional 20-25 minutes. The filling should be set and slightly puffed. To test if it’s done, gently shake the pan; the center should have a slight jiggle but should not be overly liquid.
Cool and Cut:

Allow the bars to cool completely in the pan on a wire rack. This cooling step is crucial for the filling to set properly. Once cooled, lift the bars out of the pan using the parchment paper overhang. Cut into squares and serve

Tips and Conclusion

Preheat Your Oven:

Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides to make it easier to lift the bars out later.
Prepare the Crust:

In a medium-sized bowl, mix together the all-purpose flour, light brown sugar, and salt. The brown sugar should be packed tightly to maintain its shape. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to blend the butter into the mixture until it resembles coarse crumbs. The mixture should hold together when pressed.
Transfer the crumbly mixture into the prepared baking pan. Press it firmly into an even layer across the bottom. Bake in the preheated oven for 15 minutes, or until the crust turns a light golden brown.
Make the Filling:

While the crust is baking, prepare the pecan filling. In a large bowl, whisk together the corn syrup, granulated sugar, eggs, vanilla extract, and melted butter until smooth and well combined. Stir in the chopped pecans until evenly distributed.
Once the crust has finished baking, remove it from the oven. Pour the pecan filling evenly over the hot crust. Use a spatula to spread the filling out if necessary.
Bake the Bars:

Return the pan to the oven and bake for an additional 20-25 minutes. The filling should be set and slightly puffed. To test if it’s done, gently shake the pan; the center should have a slight jiggle but should not be overly liquid.
Cool and Cut:

Allow the bars to cool completely in the pan on a wire rack. This cooling step is crucial for the filling to set properly. Once cooled, lift the bars out of the pan using the parchment paper overhang. Cut into squares and serve