Pecan Pie Bars (with a Secret Ingredient)
The Ultimate Pick-Up Bar ~ Perfect for the Holidays! A press-in shortbread crust with a pour-on-top filling enriched with a crunchy pecan topping. Delish!
Servings: 28 bars
Equipment
- 1 9" x 13" pan
Ingredients
Shortbread Crust:
- 1 3/4 cups flour (can use gluten free flour blend)
- 1 1/2 sticks unsalted butter (12 tablespoons) cold, I use organic
- 1/3 cup pure cane sugar I use organic
- 1/4 teaspoon sea salt
Pecan Filling:
- 1 cup Lyle's Golden Syrup* (not the same but can use organic dark corn syrup)
- 1 cup coconut palm sugar organic (can use light brown sugar)
- 2 tablespoons unsalted butter I use organic
- 2 tablespoons real maple syrup
- 1/2 teaspoon sea salt
- 1 teaspoon pure vanilla extract
- 5 tablespoons flour (can use gluten free flour blend)
- 4 large eggs room temperature, I use pasture raised
- 2 cups pecans medium chop
Instructions
Shortbread Crust:
- Preheat oven to 350 degrees.Add a piece of parchment paper to a 13" x 9" pan, lightly grease bottom and sides.
- Add flour, sugar and sea salt in a medium sized bowl. Add butter in tablespoons and cut with a pastry blender until the mixture resembles fine crumbs. Bring together the dough quickly with your hands and add to the prepared pan. Bake until lightly golden 22 - 25 minutes.
- In a medium sized saucepan, add golden syrup, coconut palm sugar, butter and maple syrup. Heat, stirring to dissolve sugar - when bubbles, take off heat. Add sea salt and vanilla. Let stand 10 minutes.
- Beat eggs in a small bowl. Add 1/4 of the eggs to the saucepan, mix with a wire whisk. Then, add remaining eggs and flour, mix until emulsified. Add chopped pecans; mix in.Pour over the partially baked crust. Bake for 26 - 28 minutes until set.
- Cool the bars well, cut into even sized squares. HINT: For perfect squares, freeze the cooled bars in the pan until firm, but not too hard. Take out of the pan to a cutting board; cut into squares.
Notes
* Lyle’s Golden syrup is a thick amber-colored sugar syrup – not to be confused with corn syrup.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
perfect
Nutrition
Calories: 200kcal | Carbohydrates: 26g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 85mg | Potassium: 53mg | Fiber: 1g | Sugar: 17g | Vitamin A: 168IU | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 1mg