Regular pecan pie is too rich and sweet for me, but I love the sweet and crunchy pecans on top. (Yes, I am that person who picks the pecans off the top and leaves the sugary custard behind.) These bars maximize the pecan and minimize the excess sweetness of the filling. A very thin and buttery crust is covered with a thin layer of sticky filling, and is topped with crunchy toasted pecans to yield a good amount of richness in a smaller package. If you like more crust or more filling, be sure to double the recipe.
Makes about: 36 bars
Prep time: 15 minutes
Bake time: 20 minutes+15 minutes
½ cup unsalted butter, softened (1 stick)
1/3 cup brown sugar
1 1/3 cup flour
¼ tsp salt
¼ cup chopped pecans
2 tbsp brown sugar
1/3 cup corn syrup
1 tbsp all purpose flour
1/8 tsp salt
½ tsp vanilla
1 cup pecans
9×13 pan, lined with parchment paper
1. Preheat oven to 350F.
2. Toast pecans for 6-8 minutes.
3. Make crust first. Mix butter with sugar and salt.
4. Crumble in flour and pecans. Mixture will be crumbly/sandy. Press into prepared pan and bake for 15-20 minutes until golden brown.
5. To make filling, mix together the egg, brown sugar, and corn syrup.
6. Stir in vanilla, salt, and flour.
7. Pour filling over prepared crust and spread evenly.
8. Sprinkle 1 cup pecans over top.
9. Bake 10-15 minutes or until top is browned.
10. Let cool before cutting and serving.