Picture this - it’s Thanksgiving week, kids are out of school, fall is in the air, and you’re getting ready to travel to your Grandma’s on Thanksgiving Day, just in time to watch some of the Macy’s Thanksgiving Day parade before enjoying a family lunch with all of the cousins.
Grandma doesn’t ask for much for lunch, but she does like for everyone to bring their family’s favorite dessert! You best believe I will be showing up with pecan pie bars! It’s not a year-round favorite, but it’s a holiday MUST HAVE! The best part is? I can make them the day before and let them chill in the fridge to congeal! The heavenly crust mixed with the seasonal deliciousness of the pecans just cannot be beat. To take it up a notch, you can use your favorite cookie recipe for the bottom instead of making the crust mixture, OR serve with your favorite ice cream! Let us know if you make it for your Thanksgiving lunch or dinner! Happy cooking, y’all!
Easy 4M Pecan Pie Bars
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup unsalted butter, softened
1/4 cup granulated sugar
1/4 teaspoon salt
3 large eggs
1 cup light corn syrup
1 cup packed brown sugar
1 teaspoon vanilla extract
1 1/2 cups chopped 4M pecans
Directions:
Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper.
In a medium bowl, combine the flour, softened butter, granulated sugar, and salt until the mixture is crumbly. Press it evenly into the bottom of the prepared pan.
Bake the crust for 15–20 minutes, or until lightly golden.
In another bowl, whisk together the eggs, corn syrup, brown sugar, and vanilla extract. Stir in the chopped pecans.
Pour the pecan mixture over the baked crust and return to the oven. Bake for an additional 25–30 minutes, or until the filling is set.
Allow the bars to cool completely before cutting into squares.
Written by: Elizabeth K. Oliver
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