Pecan Pie Bars

For when you want to feel sugar dripping down the back of your throat

I made these because I had some corn syrup that was going out of date. These are very sweet, but it is difficult to stop eating them. This makes about 24 decently sized bars, but obviously you can cut them in whatever size you want. This recipe was taken from Preppy Kitchen: https://preppykitchen.com/pecan-pie-bars/. I have not altered it. The photos here are not many, and not good, and rest assured, it is because I don't care.

Pecan Pie Bars

Ingredients:

Shortbread Base:

2 1/2 cups / 300g plain flour

2/3 cup / 65g icing sugar

12 Tbsp / 170g unsalted butter, melted

Topping:

2/3 cup / 140g firmly packed dark brown sugar

1/3 cup / 40g plain flour

1/2 tsp salt

1 1/2 cups / 490g dark corn syrup

4 large eggs, at room temperature

1 Tbsp vanilla extract

2 cups pecans, roughly chopped*

(I did not chop all of them because I'm lazy, it was ok, but I would recommend chopping)

Instructions:

For the Shortbread Base:

Preheat the oven to 350˚F/180˚C

Line an 8 x 11in pan with parchment paper by cutting corners and folding in edges

Like so:

Mix together the butter, icing sugar and flour, and press into the pan

Bake c.20 minutes or until light brown

For the Topping:

While the shortbread base bakes, whisk together the eggs, brown sugar, vanilla extract and corn syrup, then sift in the flour and mix, then add the chopped pecans and mix.

Pour over the cooked base, and bake c.30 minutes or until the centre is just set

When it is still hot, make sure you can separate the parchment from the pan, because if it cools it will stick on there.

Let cool on a rack for about 20 minutes, then remove by lifting the parchment paper

Refrigerate for a couple of hours to make them easier to cut

*The first time I made these, I used walnuts because I didn't have any pecans and I still had old corn syrup. It worked very well, and offers a different flavour.