Pecan Pie Bars

I always bake up some special treats for my hubby's guys at work to eat on Fridays.  This week I chose to make some Pecan Pie Bars...it's so close to Thanksgiving and all I can think about are pies, pies, and more pies.  It's kinda hard to share a pecan pie with 20 hungry men!  This recipe made plenty of bars and I even cut them into large pieces.  They are very rich and decadent so this was just the right size for someone with a sweet tooth.  I hope the guys enjoyed them!  My hubby said I could box them up in those little tin containers and sell them on EBay...how sweet is that!?!  I'm sure glad he thought they were that tasty. 

I can't wait to bake up some pies next week for Thanksgiving!  I'm making  Caramel Apple Pie (Madison and Taylor's favorite), my family's Pecan Pie recipe, and Coconut Cream Pie (my hubby's favorite).  Hopefully, during all of the Thanksgiving holiday festivities, I will remember to take pictures of the scrumptious pies before they are eaten so I can share the recipes.  I always serve pie with some sweetened whipped cream on top, although my kids usually ask if we have any Blue Bell vanilla ice cream.  Are you ready for Thanksgiving?  What's your favorite pie and which ones are you making this year?

Pecan Pie Bars
Recipe Adapted from All Recipes

Crust Ingredients:

3 cups all-purpose flour
1/2 cup white sugar
1/4 teaspoon salt
1 cup butter, softened

Filling Ingredients:

4 eggs
1 1/2 cups light corn syrup
1 cup white sugar
1/2 cup light brown sugar
3 tablespoons butter, melted
2 teaspoons vanilla extract
2 1/2 cups chopped pecans

Preheat the oven to 350 degrees.  Line a 10 x 15 inch jelly roll pan with parchment paper, leaving an overhang so you can easily lift out the bars.  Non-stick cooking spray just won't cut it for these sticky treats since the gooey filling will be touching the edges and become one with the pan.  I speak from experience...my husband's favorite spatula he uses for grilling was my tool of choice to pry the outside pieces free from the pan...and these edges were not edible.

In a large stand mixer bowl, add all the crust ingredients and mix until it resembles coarse crumbs.

Add the crust mixture to the jelly roll pan and press firmly.  Bake for 20 minutes.

While the crust is baking, you can prepare the filling.  In a large stand mixer bowl, add all the filling ingredients and mix until smooth.  Stir in the chopped pecans.  Spread the filling into the crust as soon as it comes out of the oven.  Bake for 25-30 minutes.  Be careful not to overbake as it will become too dry.  It is ready when it just barely jiggles.  It will set up more in the refrigerator.  

Allow them to cool completely on a wire rack in the pan.  Cover with foil and put the pan in the refrigerator for 2 hours or until set.  Cut into bars and serve.  Enjoy!