Gooey Pecan Pie Bars Recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds more nutrients.

Preheat the oven to 350°F (175°C).

Add 2 cups of pecans onto a baking sheet and toast in the oven for about 10 minutes, mixing halfway through.

Melt 12 tablespoons of butter in the microwave for 40 seconds at 50% power, then in 10-second bursts until fully melted.

In a large bowl, measure 2.5 cups (300 grams) of all-purpose flour and add 2/3 cup (66 grams) of powdered sugar and 1/2 teaspoon of salt. Mix together with a whisk.

Add the melted butter to the flour mixture and stir with a fork until it forms a wet crumbly mixture.

Press the shortbread mixture into a prepared 9 by 13 inch baking dish lined with parchment paper, smoothing it out evenly.

Bake the crust in the oven for about 20 minutes or until the edges are lightly golden.

Chop the toasted pecans into a rough chop, about chocolate chip size, and set aside.

In a large bowl, combine 1.5 cups of dark corn syrup (or Lyle's golden syrup or maple syrup), 1 teaspoon of salt, 4 large room temperature eggs, 1 tablespoon of vanilla extract, and 2/3 cup (140 grams) of brown sugar. Mix until smooth.

Sift in 40 grams (1/3 cup) of all-purpose flour while whisking to combine, being careful not to overmix.

Add the chopped pecans to the filling mixture and stir to combine.

Pour the pecan filling over the baked shortbread crust, smoothing it out as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens