Butter<\/strong>. Ten tablespoons (one whole stick plus 2 more tablespoons) of unsalted butter to make the crust. We’ll use another 2 tablespoons of butter for the filling, so we need 12 tablespoons of butter total<\/em>.<\/li>\n\n\n\n

Sugar<\/strong>. For the crust, add 6 tablespoons of granulated white sugar.<\/li>\n\n\n\n

Flour<\/strong>. One cup plus 2 additional tablespoons of all-purpose flour.<\/li>\n\n\n\n

Pecans<\/strong>. This recipe calls for toasted pecans; to do this, place them on a baking sheet in a 350-degree oven and toast until fragrant, stirring every 5 minutes or so. It should take 10-15 minutes. You will be rewarded with unbelievable toasted pecan flavor in your final pecan pie bars. We need 1\/3 cup of pecans for the crust and 1 cup for the filling, so 1 1\/3 cups total.<\/li>\n\n\n\n

Salt<\/strong>. One-quarter teaspoon of salt for the crust and another 3\/4 teaspoon for the filling. Don’t skip the salt because it balances the sweetness!<\/li>\n\n\n\n

Maple Syrup<\/strong>. One-half cup of maple syrup, grade A or grade B work equally well here.<\/li>\n\n\n\n

Brown Sugar<\/strong>. One-half cup of light brown sugar. You may use dark brown sugar if that’s all you have, but the filling will be slightly darker.<\/li>\n\n\n\n

Eggs<\/strong>. Three whole eggs make the filling extra rich and gooey!<\/li>\n<\/ul>\n\n\n\n
How to Make Pecan Pie Bars<\/h2>\n\n\n\n
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$\"Food$ <\/figure>\n<\/div>\n\n\n\n
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$\"Food$ <\/figure>\n<\/div>\n<\/div>\n\n\n\n
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Combine all of the crust ingredients in the bowl of a large food processor. (10 tablespoons butter, 6 tablespoons sugar, 1 cup + 2 tablespoons flour, 1\/3 cup toasted pecans, and 1\/4 teaspoon salt<\/em>).<\/p>\n<\/div>\n\n\n\n
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Pulse the food processor until it becomes one big dough ball, as pictured.<\/p>\n<\/div>\n<\/div>\n\n\n\n
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$\"Raw$ <\/figure>\n<\/div>\n\n\n\n
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$\"Baked$ <\/figure>\n<\/div>\n<\/div>\n\n\n\n
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Press the crust mixture into a lined 8-inch pan evenly.<\/p>\n<\/div>\n\n\n\n
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Bake at 350 for 30 minutes, and let cool completely.<\/p>\n<\/div>\n<\/div>\n\n\n\n
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$\"Three$ <\/figure>\n<\/div>\n\n\n\n
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$\"Tan$ <\/figure>\n<\/div>\n<\/div>\n\n\n\n
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Whisk together the filling. (2 tablespoons melted butter, 1\/2 cup maple syrup, 1\/2 cup brown sugar, 3 eggs, 3\/4 teaspoon salt<\/em>).<\/p>\n<\/div>\n\n\n\n
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Stir in the final 1 cup of toasted pecans.<\/p>\n<\/div>\n<\/div>\n\n\n\n
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$\"Pecan$ <\/figure>\n<\/div>\n\n\n\n
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$\"Square$ <\/figure>\n<\/div>\n<\/div>\n\n\n\n
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Pour the filling over the cooled crust, and bake again at 350 for 30 minutes.<\/p>\n<\/div>\n\n\n\n
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The pecan pie bars are done when only the very center is slightly jiggly. Let cool completely to room temperature before slicing.<\/p>\n<\/div>\n<\/div>\n\n\n\n
$\"Twelve$ <\/figure>\n\n\n\n
Leftovers:<\/h2>\n\n\n\n
I store these pecan pies already sliced at room temperature in an air-tight container for up to 2 days. They become soggy if refrigerated.<\/p>\n\n\n\n
You can make the crust 1 day ahead of time and store tightly wrapped at room temperature.<\/p>\n\n\n