The production procedure is really simple, you just need to adhere to the techniques that we have actually created on this web page. The complying with are the phases of how to cook THE BEST PECAN PIE BARS. SO EASY TO MAKE!.
There are many recipes out there for pecan pie bars and I had to play with a few of them before I got one I quite liked. For me there seemed to be a lot of recipes that didn’t have the right ratio of egg in the filling or didn’t bake for a sufficient time, so the middle was too runny.
There are other recipes that didn’t pre-bake the shortbread layer for long enough and it was too wet in the end. Other recipes called for pecans to be added to the simple shortbread crust which I thought was overkill. With so many crunchy pecans on top, why not leave the buttery shortbread to be a distinctly different layer?
- 1¾ cups all purpose flour
- ½ cup sugar
- ¾ cup cold butter
- For the top layer
- ⅔ cup firmly packed brown sugar
- ⅓ cup +1 tbsp flour
- 4 large or extra large eggs
- 1 tablespoon vanilla extract
- ½ tsp salt
- 1½ cups corn syrup dark is best
- 2 cups roughly chopped pecans no need to toast the pecans.
Instructions
- This recipe uses a 9×13 baking pan. In this recipe I think it is best to line to lightly grease the pan and line it with parchment paper so that you can lift the entire batch out of the pan after they have cooled and cut them on a cutting board.
- With cookie bars like this, which have different textures in the different layers, this enables you to have a more precise feeling for how to cut them well. More about that a little later in the recipe.
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