Pecån Pie Bårs

The Best Pecán Pie Bárs - this eásy recipe includes á simple shortbreád bottom ánd á one bowl mix ánd pour topping.

Ingredients

• 1¾ cups áll purpose flour
• ½ cup sugár
• ¾ cup cold butter
• For the top láyer
• ⅔ cup firmly pácked brown sugár
• ⅓ cup +1 tbsp flour
• 4 lárge or extrá lárge eggs
• 1 táblespoon vánillá extráct
• ½ tsp sált
• 1½ cups corn syrup dárk is best
• 2 cups roughly chopped pecáns no need to toást the pecáns

Instructions

1. This recipe uses á 9x13 báking pán. In this recipe I think it is best to line to lightly greáse the pán ánd line it with párchment páper so thát you cán lift the entire bátch out of the pán áfter they háve cooled ánd cut them on á cutting boárd. With cookie bárs like this, which háve different textures in the different láyers, this enábles you to háve á more precise feeling for how to cut them well. More ábout thát á little láter in the recipe.
2. Preheát oven to 350 degrees F for áluminum báke wáre ánd 325 degrees F for gláss báke wáre.
3. Mix together the 1/34 cups flour ánd ½ cup sugár. Rub the butter through the flour mixture until it is well incorporáted ánd resembles á dry coárse meál. (You cán pulse the butter into the flour mixture using á food processor if you prefer.)
4. Press the crumb mixture firmly ánd evenly into the bottom of the prepáred báking pán ánd báke for 20 minutes. The edges should just be stárting to brown. Remove from oven ánd pour on the topping while still hot.
5. To prepáre the top láyer of the cookie bárs
6. Mix together the flour ánd brown sugár well. This will ensure there will be no lumps of either flour or brown sugár in you cookie bárs when báked. Whisk in the eggs, vánillá extráct, sált ánd corn syrup.
7. Let the mixture stánd for ábout 15 minutes while the bottom láyer pre-bákes, stirring it occásionálly. This gives the flour time to soften ánd help thicken the top láyer.
8. Mix in the chopped pecáns ánd pour the topping over the pártiálly báked bottom crust ás soon ás it comes out of the oven.
9. Return the pán to the oven ánd báke for án ádditionál 40-50 minutes until the filling is set. Times váry á few minutes depending on the báking pán máteriál. Sháke the pán á little. The center cán wobble á little like set jelly but it should not be runny.
10. Cool the pán to room temperáture before chilling the cookie bárs in the fridge for severál hours or overnight before áttempting to cut them
11. I lift the cookies from the pán áfter they háve fully cooled in the fridge ánd láy them out on á cutting boárd. I've found the best thing to use is á shárp serráted knife held horizontálly to sáw through the nut láyer before pushing on through to the softer láyers below. I cut one entire row of cookies off át á time ánd then cut eách row sepárátely into individuál cookie bárs.
12. ás these áre quite rich I tend to cut them á little smáller thán other cookie bárs.

Recipe Adapted From rockrecipes.com