The Tailgater's Handbook

Sticky Pecan Bars

Sticky Pecan Bars that taste as good as Pecan Pie
Ingredients Crust:
1 ½ cups unbleached all-purpose flour
1/3  cup sugar
1 stick plus two Tablespoons cold unsalted better cut into pieces
1 large egg yolk
Ingredients Filling:
½ cup packed light brown sugar
2 Tablespoons unbleached all-purpose flour
¾   cup dark corn syrup
3 large Eggs
1 teaspoon vanilla extract -
2 cups large pecan halves.
Preheat oven to 400 degrees F. 
Lightly butter a 9 inch square baking pan.
Crust – Combine flour, sugar, salt in the bowl of a food processor. With motor running, gradually add butter through the feed tube; process until blended. Add egg yolk and blend more. Turn mixture out into the buttered pan and then gather dough together and press into the pan evenly with ¼ inch up the sides. Refrigerate until ready to bake.
Filling – In medium sized bowl stir flour and brown sugar together. Add corn syrup, eggs and vanilla then whisk until blended. Spread the pecans over the crust in an even layer. Pour the filling over the top.
Bake – 10 minutes at 400 then reduce heat to 350 and bake for 25 minutes, or until the filling is firm. Cool on a wire rack before cutting into bars.

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