Recipe: Easy-Peasy Pecan Pie Bars

If the Covid-19 lockdown has taught me anything, it’s that most of us seem to have a desire to learn how to bake. Does anyone else remember the supermarket baking aisles being empty because everyone decided to make banana bread at the same time? Definitely a hint of March 2020 vibes.

I am no exception.

Having said that, I am fully aware that my talents lie in cooking rather baking, and I am better off following recipes from others far more talented than I. Baking that requires minimal ingredients and a couple of simple steps is preferred; I do not have the patience nor skill for anything more complex.

Thankfully, the internet is awash with baking recipes galore for those of us with minimal skill in this area, and this recipe delivers on simplicity and deliciousness in one bite. It helpfully also comes with a video - bake this and thank me later!

Pecan Pie Bars

Servings: 15

Crust

1 3/4 cup all-purpose flour (plain flour - I used gluten free plain flour)

3/4 cup butter, at room temperature (I used vegan butter)

1/3 cup granulated sugar

Filling

1 1/2 cups golden corn syrup (I used regular golden syrup)

4 large eggs

2/3 cup packed brown sugar

6 tbsp all-purpose flour

1 tsp salt

2 tsp vanilla extract

1 1/2 cups coarsely chopped pecans

Directions

Preheat the oven to 350ºF.

Line a 9x13 baking pan with parchment paper. Set it aside.

Using an electric hand mixer or stand mixer, combine the flour, butter, and sugar until the mixture resembles coarse crumbs. Press the mixture into the baking pan. (Make sure you press this in using your fingers - the pressing will help the crumb layer stick together when it’s baked, otherwise it will fall apart).

Bake until the crust becomes lightly golden around the edges, about 15 to 18 minutes. (I baked mine for 10 mins until it was very slightly brown at the edges as my oven runs hot and anything more would burn the final result).

While the crust is baking, in a large bowl, using an electric mixer or stand mixer, combine the corn syrup, eggs, brown sugar, flour, salt, and vanilla extract. Mix until smooth.

Fold in the pecans.

Pour the filling over the crust and return it to the oven until the filling is completely set, about 30 to 35 minutes. (I took the pie out when it was halfway set - anything longer would have burned in my oven. The pie sets as it cools so it will be set completely within a couple of hours).

Allow the bars to cool completely before cutting and serving.