Mini Pecan Pie Bars
Ingredients
Crust
- ¾ cup plus 2 Tbsp. all-purpose flour
- 6 Tbsp. unsalted butter softened
- 3 Tbsp. granulated sugar
- 3 Tbsp. finely chopped pecans
Filling
- 1/3 cup packed brown sugar
- 3 Tbsp. all-purpose flour
- ½ tsp. salt
- ¾ cup light corn syrup
- 2 large eggs
- 1 tsp. pure vanilla extract
- 1 cup roughly chopped pecans
Instructions
- Preheat oven to 350 F. Line an 8-by-8-inch baking pan with aluminum foil or parchment paper, leaving an overhang of about 2 inches on two sides. Spray the foil or paper with nonstick spray.
- For the crust In the bowl of the electric mixer, combine the flour, butter and sugar. Beat at medium speed, scraping bowl often, until mixture resembles coarse crumbs. Stir in 3 Tbsp. chopped pecans.
- Press crust mixture evenly into prepared pan. Bake 15 minutes or until edges are light golden brown.
- Meanwhile, combine the filling ingredients and mix well.
- Pour filling over hot, partially baked crust. Bake an additional 30-33 minutes or until filling is set and knife inserted 1-inch from edge comes out clean.
- Cool completely; then refrigerate 30 minutes.
- Remove from pan using the foil or paper overhang and place on a cutting board. Remove aluminum foil or paper from the bars.
- Using a large, sharp knife, cut into 25 small squares. Store in a refrigerator for 3-4 days or freeze with parchment paper between layers of bars.
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