Ingredients
- All-purpose flour: 1 1/2 cups
- Unsalted butter, cold and cubed: 1/2 cup (1 stick)
- Powdered sugar: 1/4 cup
- Granulated sugar: 1/4 cup
- Egg yolk: 1 large
- Vanilla extract: 1 teaspoon
- Pecan halves: 1 1/2 cups
- Light corn syrup: 1 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Prepare the sugar cookie crust by combining flour, cold butter, powdered sugar, granulated sugar, egg yolk, and vanilla extract in a food processor. Pulse until the mixture forms a crumbly dough. Press the dough evenly into the bottom of an ungreased 9×13 inch baking pan.
- Step 2: Bake the crust for 15-20 minutes, or until lightly golden brown. Let it cool slightly while you prepare the pecan filling.
- Step 3: In a medium bowl, combine the pecan halves and light corn syrup. Mix well to ensure all pecans are coated in the syrup.
- Step 4: Pour the pecan filling evenly over the pre-baked sugar cookie crust.
- Step 5: Return the baking pan to the oven and bake for another 25-30 minutes, or until the filling is set and the crust is golden brown.
- Step 6: Let the pecan pie bars cool completely in the pan before cutting into squares and serving.
Notes
- Store leftover pecan pie bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- For a warm, gooey treat, microwave individual bars for 10-15 seconds before serving.
- Serve these delectable bars with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
- Chill the cubed butter thoroughly before pulsing for the crust to ensure a tender, melt-in-your-mouth texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American