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Pecan Pie Bars Recipe

Pecan Pie Bars

Shaziya
These Pecan Pie Bars are a delightful twist on a classic dessert, offering all the rich, buttery flavors of pecan pie in a convenient, handheld treat. The prep time is just 20 minutes, making it easy to whip up for any occasion, while the 55-minute bake fills your kitchen with an irresistible aroma.
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Prep Time 20 minutes
Cook Time 55 minutes
Servings 9

Ingredients
  

For the Crust:

  • ¾ cup all-purpose flour (3¾oz/105g)
  • ½ cup powdered sugar (2oz/57g)
  • ¼ cup cornstarch (1oz/28g)
  • ½ teaspoon salt
  • ½ cup butter (4oz/115g, cold and diced)

For the Filling:

  • 2 cups pecans (10oz/284g, toasted and roughly chopped)
  • 2 large eggs (room temperature)
  • ⅔ cup pure maple syrup (5floz/142ml)
  • ½ cup granulated sugar (4oz/115g)
  • 4 tablespoons butter (2oz/28g, melted)
  • 1 tablespoon vanilla extract
  • ½ teaspoon salt

Instructions
 

  • Preheat the oven to 350°F (180°C) and line an 8-inch (20cm) square baking pan with aluminum foil. Set aside.
  • In the bowl of a food processor or in a large mixing bowl, whisk together the flour, powdered sugar, cornstarch, and salt.
  • Add the cold butter and pulse or cut in with a pastry blender until the mixture resembles damp crumbs and starts to clump together.
  • Gather the dough into a ball and then transfer to the prepared baking pan and press the dough evenly into the bottom.
  • Prick all over with a fork and bake until the crust is dry and pale golden, about 15 minutes.
  • Remove the crust from the oven and turn the heat up to 400°F (200°C).
  • Spread the pecans evenly over the warm crust.
  • Make the Filling: In a small mixing bowl, lightly beat the eggs and set them aside.
  • Cook the maple syrup and sugar in a small saucepan fitted with a candy thermometer over medium heat until the temperature registers 225°F (110°C).
  • Very gradually drizzle the hot syrup into the eggs, whisking constantly to prevent curdling.
  • Strain the mixture into a glass measuring cup with a pour spout and then whisk in the butter, vanilla extract, and salt.
  • Pour the maple syrup mixture evenly over the pecans in the crust and bake for 10 minutes.
  • After 10 minutes, lower the heat to 350°F (180°C) and bake for another 20-30 minutes, until the edges are set and the filling is bubbling.
  • Let cool completely in the pan before removing and cutting into 9 squares. Store, loosely covered, at room temperature for up to 3 days.
Keyword bars, dessert, pecan, pie, shortbread
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