AWESOME Pecan Pie Bars

AWESOME Pecan Pie Bars for a 9 x 13 inch pan

I seen this recipe of Facebook and knew that I needed to try to make it.  I can feel my arse getting wider by the minute.

Ingredients

SHORTBREAD CRUST
2 1/4 cups flour
6 tablespoons sugar
1/4 teaspoon baking powder
1/8 teaspoon salt
2 eggs
1 1/4 cups butter
1 1/2 teaspoons pure vanilla extract


PECAN PIE TOPPING
1 cup butter
1/2 cup light corn syrup
1 1/2 cups light brown sugar, packed
2 tablespoons heavy cream
1 pound pecans

Stuff you will need

Kitchen-aid Mixer w/paddle mixer or a very strong arm
13 x 9 inch pyrex shallow baking dish
Heavy bottomed sauce pan
Wooden spoon - as it will not melt

Directions

Preheat the oven to 350°F.

For the crust, beat the butter, eggs, vanilla and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes.

Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. 

Press the dough evenly into an ungreased 13 x 9 baking dish, making an edge around the edge like you would a pie crust . 

Pro Tip: The crust will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.

For the topping, combine the butter, corn syrup, and brown sugar in a large, heavy-bottomed saucepan.

Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans.

Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set.

Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.

Comments and suggestions are ALWAYS welcome!