Found at The Girl Who Ate Everything; seriously, that’s the coolest name for a blog! I really wanted pecan pie for Thanksgiving this year, but with the banana cream pie request (and a pumpkin pie that never made it past the request stage) I knew we’d have way too much pie in the house. I figured these bars would be perfect to have a bite or two, then I could cut them up and freeze to last way past the turkey leftovers!
2 cups all-purpose flour
1/3 cup white sugar
1/4 teaspoon salt
2/3 cup butter (10 2/3 Tablespoons)
1 cup light corn syrup
1/2 cup white sugar
1/2 cup brown sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 2/3 cups chopped pecans
Preheat oven to 350 degrees
1. Spray a 9X13 baking dish with cooking spray.
2. In a large bowl, stir together the flour, 1/3 cup sugar, and salt. Cut in 2/3 cup butter until mixture resembles coarse crumbs. You can use a pastry blender or just two knives. Sprinkle the mixture evenly over the prepared pan, and press in firmly.
3. Bake for 20 minutes in the preheated oven.
4. While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, 1/2 cup white sugar, 1/2 cup brown sugar, 2 tablespoons margarine, and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven.
5. Bake for 25-30 minutes in the preheated oven, or until set. You’ll want these cooked all the way through to make sure the middle is set. If the top starts getting to browned cover with aluminum foil.
6. Allow to cool completely on a wire rack before slicing into bars with a sharp knife.
To freeze, I cut them into squares and individually wrapped each one in plastic wrap.