Got this recipe from my co-worker Carol Robson.   Here are her comments:

This is a really easy recipe to make.  Be sure to use real butter (no substitutes). Debi Fasig (co-worker and contributor to Bartholomew Buffet) said that she likes my pecan pie bars better than hers!!  That’s a HUGE compliment.  As you know, Debi brings in some of the most delectable treats.

Pecan Pie Bars recipe from the Bartholomew Buffet - bbuffet.com

3 C. flour
1/2 C. sugar
1/2 tsp. salt
1 C. (2 sticks butter) – cold

Preheat oven to 350 degrees.  Grease bottom and sides of 15 x 10 x 1 inch baking pan.  In large bowl, combine flour, sugar and salt.  With pastry blender, cut in 1 cup of butter until mixture resembles coarse crumbs.  Press firmly and evenly into pan.  Bake 20 minutes.

While crust is baking, mix up the topping:

3 T. butter – melted
4 eggs, lightly beaten
1 1/2 C. light corn syrup
1 1/2 C. sugar
1 1/2 tsp. vanilla extract (Watkins)

2 1/2 C. chopped pecans

In a large bowl, stir (by hand) eggs, corn syrup, sugar, melted butter and vanilla until blended.  Stir in pecan pieces.  Spread evenly over hot crust.  Bake 25 minutes or until set.  Cool slightly before cutting.  Use a plastic knife to cut the bars and they won’t stick to the knife.  Makes 48 servings.

Author:       Categories: Bars, Desserts, Pies, Recipes with Pictures

One Response so far.

  1. Ohhhhhh nooooooo! I think I’m in trouble. *smile*

    Seriously, it’s such a smart idea to make small bars which – if I have any willpower at all – makes it easier to have a nice taste and control how much I consume. Much better than cutting a big wedge of pecan pie with a dollop of whipped cream. After just one or two small squares I can freeze the rest (most baked goods freeze well) in ZipLoc bags and save them for another occasion.

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