Ever since I first tried these pecan bars over twenty-five years ago, I’ve loved this recipe. I got the recipe from my friend Lynn, who told me it came from Southern Living. It’s been so many years ago that she has no idea who the author was for this recipe.
Truth be told, I only allow myself to eat pecan bars about once a year – but it’s worth the wait.
There’s a little bit of preparation time to make the crust, but you can mix up the filling while the crust is baking.
After your crust is baked, you add the filling, then bake some more. These pecan bars can be served in small squares as a dainty dessert for a special event, or in larger squares for a regular dessert.
Either way, you’ll be glad you took the time to whip this up and pop it into the oven!
- 2 cups flour
- ½ cup sugar
- ⅛ tsp salt
- ¾ cup butter or margarine, cut up
- 1 cup brown sugar
- 1 cup light corn syrup
- ½ cup butter or marg.
- 4 large eggs, lightly beaten
- 2 ½ cups finely chopped pecans
- 1 tsp vanilla extract
- Combine flour, sugar, and salt in large bowl
- Cut in ¾ cup butter until mixture resembles fine crumbs.
- Press firmly into greased 13x9 pan.
- Bake at 350° for 17 to 20 minutes or until lightly browned.
- Combine brown sugar, corn syrup, and ½ cup butter in a saucepan
- Bring to a boil over medium heat, stirring gently.
- Remove from heat.
- Stir ¼ of hot mixture into beaten eggs
- Add to remaining hot mixture.
- Stir in pecans and vanilla.
- Pour filling over crust.
- Bake at 350° for 34-35 minutes or until set.