PECAN PIE BAR

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Pregnancy hasn’t given me any crazy cravings like the pickle and ice cream thing some people have seemed to have…what?! is this for real?!…but I do get random cravings for foods I haven’t had in a while it seems. Yesterday I had this sudden craving for Pecan Pie Bar which I made quite a while ago, maybe 1  1/2 years ago or so, but of course lost the recipe since then. Thank goodness my wonderful friend found it for me again (it was from her sister that I got the recipe originally).

Ingredients:
1  1/2 c. all-purpose flour
2/3 c. powdered sugar
1/4 tsp. salt
2/3 c. butter
3 eggs, lightly beaten
1  1/4 c. chopped pecans
3/4 c. packed brown sugar
3/4 c. packed brown sugar
3/4 c. light-colour corn syrup
3 tbsp. butter, melted
1 tsp. vanilla

Preheat oven t0 350˚F. For crust, in a medium bowl stir together flour, powdered sugar, and salt. Using a pastry blender, cut in the 2/3 cup butter until mixture resembles coarse crumbs. Press mixture evenly into the bottom of an ungreased 13x9x2 inch baking pan. Bake about 20 minutes or until light brown.

 

 

Meanwhile, for filling, in another medium bowl combine eggs, pecans, brown sugar, corn syrup, the 3 tablespoons of melted butter and the vanilla; spread evenly over hot crust.

Processed with VSCOcam with m3 preset

Processed with VSCOcam with m3 preset

Bake 20 minutes or more until filling is set. Cool in pan on a wire rack. Cut into bars. *Makes about 32 bars…depending on what size you’d like of course. *

Processed with VSCOcam with m3 preset

Processed with VSCOcam with m3 preset

You can store them in an airtight container for up to 3 days in the refrigerator, or of course have some friends over and eat them right away!

I’m not sure where this recipe originally came from, if I find out I will definitely credit the source!

Brittany

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