CRUST
Preheat the oven to 350 degrees F. Line a square 9-inch pan baking pan with parchment paper.
Prepare the crust by combining the flour, confectioner’s sugar, and butter with a food processor (or pastry cutter) until it is crumbly. Press the crust gently and evenly into the baking pan.
Bake the crust for 15-18 minutes or until just turning golden.
FILLING
While the crust is baking, prepare the filling. In a large bowl, whisk together the eggs, brown sugar, corn syrup, flour, vanilla, and salt. When this is fully combined, stir in the chopped pecans.
When you remove the crust from the oven, pour the filling evenly on top of the crust. Return the pan to the oven and bake for 25-30 minutes or until the filling is set.
It is best to allow the pecan bars to cool completely, and chill in the fridge for at least an hour before cutting them.
Please see entire post for recipe tips, advice, FAQs and ingredient discussion and substitutions.
Storage - Pecan Pie Bars will last at room temperature in an airtight container for up to 3 days. They will also last in the freezer for up to 3 months.
Calories: 350kcal | Carbohydrates: 41g | Protein: 4g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 204mg | Potassium: 117mg | Fiber: 2g | Sugar: 29g | Vitamin A: 285IU | Vitamin C: 0.2mg | Calcium: 31mg | Iron: 1mg