Sure, making pecan pie is perfect at Thanksgiving, but it’s also time-consuming. These pecan pie bars are a great way to speed up the process and make them super handheld at the same time!
For the crust
- 3 cups flour
- 1/4 cup sugar
- 1 teaspoon salt
- 14 tablespoons butter, cut into tablespoon-size pieces
For the filling
- 4 eggs
- 1 1/2 cups sugar
- 1 1/2 cups white corn syrup
- 3 tablespoons melted butter
- 2 teaspoons vanilla extract
- 2 1/2 cups chopped pecans
- 1 1/3 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees.
- To prepare the crust, in a large bowl combine the flour, sugar and salt. Mix to combine.
- Add the pieces of butter. Coat the pieces with flour and cut the butter into the flour using a pastry cutter. Cut until the mixture looks like coarse cornmeal and holds together when squeezed in a fist.
- Spray a 15 1/2 x 10 1/2 jelly roll pan with nonstick baking spray.
- Spread the crust mixture evenly in the prepared pan and press down, making a crust. Bake in the preheated oven until golden brown, 20 minutes. While the crust is baking, prepare the filling.
- In a bowl, whisk the eggs to break up.
- Add the sugar, corn syrup, melted butter and vanilla. Whisk to combine.
- Fold in the chopped pecans.
- When the crust is finished, remove from the oven and sprinkle with the chocolate chips. Let stand 5 minutes until melted. Spread the chocolate on the crust.
- Pour the prepared filling over the top and smooth to the edges.
- Return to the oven and bake until the filling is set around the edges and jiggles slightly in the middle, 20-25 minutes.
- Remove from oven and cool 2 hours before cutting.
- Serving Size: 1 serving
- Calories: 384
- Sugar: 36.8g
- Sodium: 123.5mg
- Fat: 20g
- Saturated Fat: 7.7g
- Trans Fat: 0g
- Carbohydrates: 50.6g
- Fiber: 2.2g
- Protein: 4.5g
- Cholesterol: 52.6mg
Keywords: Thanksgiving, pecan pie