HOW TO MAKE IT :
- CRUST: Preheat oven to 350°F. Spray a jelly roll pan with cooking spray or grease using butter. Set aside.
- In a medium size mixing bowl use a whisk to sift together flour, powdered sugar and salt. Using an electric mixer or a pastry blender, cut the butter into the dry ingredients until it resembles coarse crumbs.
- Press firmly and evenly into pan. Bake for 20-22 minutes or until lightly golden.
- Meanwhile, using an electric mixer, beat together eggs, corn syrup, granulated sugar, brown sugar, butter and vanilla in a large bowl until well blended. Stir in pecans.
- Spread evenly over crust. Bake 25 minutes at 350°F until filling is firm around the edges and slightly firm in center. Cool completely on wire rack.
- Cut into 48 even pieces. Store in an airtight container at room temperature.
Notes
- Store these pecan pie bars in an airtight container at room temperature for up to one week.
- These bars can also be frozen for up to 2 months. Separate layers with wax paper.
