The best Pecan Pie Bars with an ooey-gooey pecan pie filling and a buttery, tender crust! An easy, hand-held twist on a delicious, classic Southern dessert!
Preheat the oven to 350° and have ready a greased 9x13" casserole dish lined with parchment paper (on the bottom and up the sides). Do not skip lining with parchment paper for best results.
In a large mixing bowl, whisk together flour, sugar, and salt. Sprinkle the cubed butter over the flour and use a pastry blender (or fork) to cut it into the dry mixture. Do so until the butter is broken up into fine crumbs.
Spread the mixture across the bottom of the prepared casserole dish and press down to form a crust using floured hands or the bottom of a floured measuring cup.
Bake for 28 minutes, just until the edges are tinging with gold. Remove from the oven and set aside while you make the filling. Reduce the oven temperature to 300°.
Add the eggs, egg yolk, Karo Light Corn Syrup, light brown sugar, melted butter, vanilla extract, and salt to a medium-sized mixing bowl and whisk until well-combined. Stir in the chopped pecans and pour the filling over the warm crust.
Bake for 35 minutes and place on a wire rack until completely cool to the touch, 2-3 hours. Cut into squares, serve, and enjoy!
To cut the Pecan Pie Bars into 24 servings, using your sharpest knife cut into fourths going lengthwise. Then, cut into 6 strips crosswise.
The Anthony Kitchen