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Pecan Pie Bars

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Thanksgiving is almost here, you know what that means……. Pie! I love me some pie! Mom always made Pecan Pie and Pumpkin Pie. The pecan is my favorite! But I always have a sliver of each. (I don’t want to discriminate!)

What kind of pie does your family serve? What is your favorite? I don’t think that I have met a pie that I didn’t like!

Since I won’t be doing the traditional Thanksgiving feast this year (my brother is taking us out to a restaurant), I decided to make these pecan pie pars to munch on for dessert. That way I can get my pie fix and send a few pieces home with my brother. (if there is any left!)

These Pecan Pie Bars are a great addition to the plethora of desserts served at the Thanksgiving table. I like to add these to my holiday cookie trays as well and give them as gifts.

The original recipe for these Pecan Pie Bars comes from the “A Taste of Oregon” cookbook. I made a couple of changes to the recipe this time. First, I added more nuts (because, who doesn’t want more nuts!) and threw in a few chocolate chunks. Then, I omitted the maple glaze on this batch.

They are absolutely delicious either way you make them. The crust is similar to that of a shortbread and the topping is like a traditional pecan pie with a maple glaze to top it all off.

Here is the original recipe but change it up as you like it. Try them with a big dollop of freshly whipped cream or vanilla ice cream on top. Yum!!

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Pecan Pie Bars
Ingredients
Crust:
  • 2 cups flour
  • 1 teaspoon baking powder
  • dash salt
  • 2/3 cup packed brown sugar
  • 1/2 cup butter
Filling:
  • 4 eggs
  • 1/2 cup packed brown sugar
  • 1/3 cup flour
  • 1 teaspoon salt
  • 1-1/2 cups dark corn syrup
  • 2 teaspoons vanilla
  • 1 cup chopped pecans
Icing:
  • 1/8 cup butter softened
  • 1 cup powdered sugar
  • 1/8 teaspoon maple extract
  • milk
Instructions
Crust: Sift together flour, baking powder, and salt. Stir in brown sugar. Cut in butter with a pastry blender until well mixed. Pat evenly into bottom of well-buttered 9×13 inch pan and bake 325 degrees F for 12 minutes.
Filling: Beat eggs until well mixed but not too light. Add brown sugar, flour and salt. Blend. Add corn syrup and vanilla. mix well. Pour over the partly baked crust and sprinkle with pecans. Return to 325 degree F oven and bake 40-45 minutes. Cut into squares while still warm.
Icing: Blend butter, powdered sugar, maple extract and add enough milk to make a thin consistency. Drizzle over the top of cooled cookies.

Enjoy!

 


 

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