Prep time: 20 minutes
Bake time: 50 minutes + 1 hour cooling
Total time: 2 hours 10 minutes
Servings: 9-12
Ingredients & Supplies
- Parchment paper
- 9 x 9-inch baking pan
Crust
- ½ cup (113 g) salted butter (or ½ cup (113 g) unsalted butter + ¼ teaspoon salt), melted
- ¼ cup (50 g) sugar
- 1 cup (120 g) all-purpose flour (spoon and level to measure)
- 1 teaspoon vanilla extract
Filling
- 1½ cups (171 g) pecans, chopped
- 2 large eggs, room temperature
- ½ cup (107 g) light or dark brown sugar, packed
- 1 cup (312 g) light or dark corn syrup
- ¼ cup (30 g) all-purpose flour (spoon and level to measure)
Directions
- Preheat oven to 350°F. Line a 9 x 9-inch baking pan with parchment paper.
- To the melted butter, add the sugar, vanilla, and flour until a thick, sticky dough forms.
- Transfer the crust mixture to the prepared pan and press firmly with a silicone spatula or fingers into an even layer over the pan bottom.
- Bake the crust 10-15 minutes or until lightly golden.
- In a large bowl, with an electric mixer, beat eggs, brown sugar, corn syrup, and flour until combined. Scrape sides of the bowl as needed. Fold in chopped pecans.
- When the crust is done, remove it from the oven and pour the filling over the crust to cover the entire surface.
- Bake the bars for 30-35 minutes or until the top is golden brown and crispy.
- Remove from the oven and allow bars to cool on a wire rack to room temperature. If desired, chill in the refrigerator to make slicing easier.
- To cut, remove the baked bars out of the pan and onto a cutting board. Loosen the paper from the edges, then cut with a sharp knife into squares.
- Cover the pan with a lid, foil, or plastic wrap. If you don’t keep the bars in their original pan, slice them and place them in an airtight container. To stack, separate layers with a sheet of parchment or wax paper.
- Freeze for longer storage.
For more recipes, nutrition, and food safety information, visit UW Extension’s Nutrition and Food Safety website, https://uwyoextension.org/uwnutrition/.
