Lazy Pecan Pie Bars

Who says you want to spend hours in the kitchen to whip up a dessert that’ll have anyone talking? Not me, folks! These Lazy Pecan Pie Bars are my go-to when I’m craving that traditional Southern pecan pie taste however desire to omit the total pie-crust-from-scratch ordeal. Originating from the cherished pecan pie, simply in bar form, they’re the ideal shortcut to home made except skimping on taste. Picture it: a buttery shortbread crust, topped with a gooey filling bursting with pecans…yum! Pull these out for your subsequent potluck or household get-together and watch them disappear!
Ice cream—vanilla, to be specific—takes these pecan pie bars from extraordinary to ‘outta this world’! And hey, if you are feeling more indulgent, a dollop of whipped cream and a drizzle of caramel sauce simply flip the indulgence up a notch. Or, absolutely pair with a sturdy cup of espresso or tea for a blissful afternoon treat.

INGREDIENTS

•  1 cup all-purpose flour
•  1/3 cup mild brown sugar, packed
•  1/4 teaspoon salt
•  half of cup unsalted butter, bloodless and cubed
•  half cup corn syrup
•  half cup granulated sugar
•  two massive eggs
•  two teaspoons vanilla extract
•  1 tablespoon melted butter
•  1 half cups chopped pecans

INSTRUCTIONS

1. Preheat your oven to 350°F (175°C) and line an 8-inch rectangular baking pan with parchment paper, leaving some overhang for effortless removal.
2. Start with the crust. In a medium bowl, whisk collectively flour, brown sugar, and salt. Using a pastry cutter or your fingers, reduce in the half cup of cold, cubed butter till the combination resembles coarse crumbs. Press this combination firmly into the backside of the organized pan to structure a crust.
3. Bake the crust for about 15 minutes, or till the edges are gently golden. While the crust is baking, get going on your filling.
4. In a massive bowl, whisk collectively corn syrup, granulated sugar, eggs, vanilla extract, and melted butter till smooth. Stir in the chopped pecans.
5. Pour the pecan filling over the baked crust, spreading it out evenly.
6. Pop the pan again into the oven and bake for about 20-25 minutes, or till the filling is set.
7. Let the bars cool definitely in the pan on a wire rack earlier than lifting them out the usage of the parchment ‘handles’ and slicing them into squares.

Enjoy.

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