8 Inch Pan Pecan Pie Bars
Easy Pecan Pie Bars baked in an 8 inch square pan.
Servings 12
Cost 5
Ingredients
- 1 stick 114 grams unsalted butter
- ½ cup packed light brown sugar 100 grams
- ½ teaspoon vanilla extract
- ⅛ teaspoon of salt
- 1 ¼ cups all-purpose flour 157 grams plus another 3 tablespoons used separately (24 grams)
Filling
- 2 tablespoons melted unsalted butter 28 grams
- ⅓ cup dark corn syrup 100 grams
- ¼ cup granulated sugar 50 grams
- 1 large egg
- 1 teaspoon vanilla extra
- 1 cup toasted coarsely chopped pecans
Instructions
- Preheat oven to 350 degrees F. Line an 8 inch square metal pan with nonstick foil. If you don't have any of the foil you can use regular foil and spray it with cooking spray.
- In a microwave-safe bowl, melt the butter gently using one of the lower heat settings (50% power) until it is melted.
- In a mixing bowl, combine the melted butter with the brown sugar, vanilla extract and salt. Stir well, then add the flour and stir until blended. Measure out a packed half cup or weigh out 100 grams and put it in a a separate bowl.
- Press remaining shortbread dough into bottom of the pan and bake for 15 minutes or until set and lightly browned around edges.
- When the crust is done, reduce heat to 300 degrees F.
- Meanwhile, add 3 tablespoons of flour (24 grams) to the reserved ½ cup of dough and crumble it all together so that you have a topping.
- Combine the filling ingredients (melted butter, dark corn syrup, granulated sugar, egg, vanilla and pecans) and stir well, then pour over the baked crust.
- Sprinkle the topping mixture over the pecan mixture.
- If you haven't already reduced the heat, make sure it is at 300 degrees F.
- Bake the bars for about 40-45 minutes or until top is slightly browned and bars are firm.
- Let the bars cool for 20 minutes in the pan. Use foil as a handle and lift from pan, then score into 12 bars (do not separate yet) and let cool completely.
