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Lazy Pecan Pie Bars

Lazy Pecan Pie Bars

Servings: Makes about 16 bars
- 1 cup all-purpose flour
- 1/3 cup light brown sugar, packed
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup corn syrup
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon melted butter
- 1 1/2 cups chopped pecans
1. Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper, leaving some overhang for easy removal.
2. Start with the crust. In a medium bowl, whisk together flour, brown sugar, and salt. Using a pastry cutter or your fingers, cut in the 1/2 cup of cold, cubed butter until the mixture resembles coarse crumbs. Press this mixture firmly into the bottom of the prepared pan to form a crust.
3. Bake the crust for about 15 minutes, or until the edges are lightly golden. While the crust is baking, get going on your filling.
4. In a large bowl, whisk together corn syrup, granulated sugar, eggs, vanilla extract, and melted butter until smooth. Stir in the chopped pecans.
5. Pour the pecan filling over the baked crust, spreading it out evenly.
6. Pop the pan back into the oven and bake for about 20-25 minutes, or until the filling is set.
7. Let the bars cool completely in the pan on a wire rack before lifting them out using the parchment 'handles' and cutting them into squares.
Variations & Tips:
- Go nuts and mix in some chocolate chips or swap out half of the pecans for chopped walnuts for a different nut profile.
- If you're in a festive mood, add a pinch of cinnamon or nutmeg to the filling for a spicy twist.
- Make these ahead of time! They store beautifully in an airtight container at room temperature for a couple of days or in the fridge if you like them a bit firmer.
- Not so into corn syrup? Substitute it with honey for a slightly different but equally delicious flavor.

There you have it, my dears—Lazy Pecan Pie Bars that'll taste like you slaved away but were secretly a breeze to make. Trust me, your taste buds (and your schedule!) will thank you. Enjoy!

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