Monday, January 4, 2010

Pecan Pie Bars

Pecan Pie Bars, originally uploaded by Kim De.

As one who is not much of a sweets eater, I have a confession to make - I LOVE pecan pie! Love it! I can't believe that I do, because it is sooooo sweet. But I do. It is one of those things I allow myself to have one time a year. After all, it has an amazing amount of calories!

I don't, however, like pie crust. Not one little bit. I usually eat the gooey filling out of the crust, leaving the bland (IMHO) pastry behind. I have been doing this for years. Until I found a solution.

Enter Pecan Pie Bars. All the sweet goodness without the crust. I am in heaven!

These are easy to make, too. Pecan pie can be tricky and sticky, but this didn't make much of a mess. The taste was sweet without sugar coma, and the "crust" was understated. Oh, and the pecans - well pecans are always perfect!

If you love pecan pie like I do, please try this recipe. It will make your day!

Pecan Pie Bars (Oxmoor House, JANUARY 2000)

2 cups all-purpose flour
1/2 cup sugar
1/8 teaspoon salt
3/4 cup butter or margarine, cut up
1 cup firmly packed brown sugar
1 cup light corn syrup
1/2 cup butter or margarine
4 large eggs, lightly beaten
2 1/2 cups finely chopped pecans
1 teaspoon vanilla extract

Combine flour, sugar, and salt in large bowl; cut in 3/4 cup butter thoroughly with a pastry blender until mixture resembles very fine crumbs. Press mixture evenly into a greased 13" x 9" 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.

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