THE CRUST: A lightly sweetened butter crust is pressed into a casserole dish so there is no rolling and no shaping. So easy.
THE FILLING: Brown sugar, corn syrup, eggs, butter, and vanilla are whisked together for the filling and then the pecans are folded in.
When using nuts in any recipe, toast them in a dry pan until they are lightly browned and fragrant. This process burns off some of the oils, intensifying the flavors and making nuts extra crunchy. Dark or light corn syrup is a personal choice; dark gives the bars a richer flavor, while light corn syrup imparts gives a lighter flavor.
Kitchen Tip Pecan pie bars are sticky. Line your pan with non-stick foil or parchment paper before baking. This makes them easy to remove and cut (and makes cleanup a cinch).
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