Easy-to-make and delectable pecan pie bars recipe
- Carbohydrate 624.291593964473 g
- Cholesterol 19.6 mg
- Fat 419.792597428203 g
- Fiber 36.2938345866678 g
- Protein 80.7737600750397 g
- Saturated Fat 64.8535368042648 g
- Serving Size 1 1 recipe (1781g)
- Sodium 7812.95067966654 mg
- Sugar 587.997759377805 g
- Trans Fat 20.3003777024336 g
- Calories 6681 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 inch jellyroll pan.
- In a large bowl, stir together the flour, 1/2 cup sugar, and salt. Cut in 1 cup of margarine until mixture resembles coarse crumbs. Sprinkle the mixture evenly over the prepared pan, and press in firmly.
- Bake for 20 minutes in the preheated oven.
- While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, 1 1/2 cups sugar, 3 tablespoons margarine, and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven.
- Bake for 25 minutes in the preheated oven, or until set. Allow to cool completely on a wire rack before slicing into bars.
Spreading the pecan filling over the shortbread crust immediately after it emerges from the oven at 350 degrees Fahrenheit ensures proper thermal bonding between the two structural layers. When hot filling contacts a hot base, moisture transfer stabilizes before the starches fully set. Achieving uniform results across a broad 10x15-inch jellyroll pan requires consistent mechanical pressure during the initial crust pressing phase, ensuring the coarse flour and margarine crumbs compact tightly enough to support the liquid filling without leaking.
- Cut cold margarine into the flour mixture until particles resemble coarse meal to maintain pockets of fat that yield a tender shortbread bite.
- Bake the bare crust for precisely 20 minutes until the edges turn golden and dry, creating a moisture barrier against the wet sugar mixture.
- Whisk the eggs, corn syrup, sugar, melted margarine, and vanilla until completely smooth before folding in 2 1/2 cups of chopped pecans to prevent pockets of unblended whites.
- Bake the assembled bars for 25 minutes, watching for a firm, set center that does not ripple when gently shaken.
- Allow the pan to cool completely on a wire rack before slicing, letting the sugar matrix crystallize enough to hold clean rectangular shapes.
Standard jellyroll pans provide the large surface area needed to scale up this pastry style without overcrowding the oven. If a dedicated jellyroll pan is unavailable, a rimmed baking sheet of comparable dimensions functions adequately provided the edges are high enough to contain the liquid filling.
