Pecan Pie bars
Pecan pie bars are a great addition to your thanksgiving dessert menu. These have the traditional pecan filling with a buttery shortbread bottom. They are topped with a bourbon maple glaze that compliments the nutty taste of the bar.
Shortbread crust bottom
- 1¾ cup all purpose flour
- ¾ cup butter, softened 1.5 sticks
- ⅓ cup granulated sugar
- ⅓ cup chopped pecans
- ⅔ cup dark brown sugar
- 6 tbsp all purpose flour
- 1 tsp salt
- 1½ cups dark caro syrup
- 2 tsp vanilla extract
- 1½ cup chopped pecans
Bourbon maple glaze
- ¼ cup butter
- ½ maple syrup
- 1 cup confectioner's sugar
- 1 tsp black bourbon
Preheat oven to 350°.
In a medium mixing bowl, combine 1¾ cup of flour, butter and granulated sugar. Beat at a medium speed until the mixture looks crumbly. Fold in ⅓ cup of chopped pecans.
In your 9x13 cake pan press in crust mixture evenly into the bottom of the pan. Bake for 20 minutes or until the edges are light golden brown.
In a large mixing bowl, combine dark brown sugar, 6 tbsp of flour, and salt. Whisk until mixed.
Then add in dark caro syrup, eggs, and vanilla and mix well. Finally fold in 1½ cups of chopped pecans.
Spread evenly over hot shortbread crust. Bake for 30 minutes or until the filling is set and a knife inserted 1 in from edge comes out clean.
- Store in airtight container in the fridge for 5-7 days.
- Store in a ziplock bag with parchment paper in between layers in the freezer for up to 6 months.
Serving: 12peopleCalories: 563kcalCarbohydrates: 80gProtein: 4gFat: 28gSaturated Fat: 11gCholesterol: 41mgSodium: 399mgPotassium: 130mgFiber: 2gSugar: 61gVitamin A: 480IUVitamin C: 1mgCalcium: 37mgIron: 2mg