Pecan Pie Bars
These delicious Pecan Pie Bars are the perfect treat for any occasion. They're made with a buttery crust and a sweet, nutty filling, and they're easy to make.
These delicious Pecan Pie Bars are the perfect treat for any occasion. They're made with a buttery crust and a sweet, nutty filling, and they're easy to make.
- Carbohydrate 17.3414331656798 g
- Cholesterol 0.544444444444445 mg
- Fat 11.6609054841167 g
- Fiber 1.00816207185188 g
- Protein 2.24371555763999 g
- Saturated Fat 1.8014871334518 g
- Serving Size 1 1 Serving (49g)
- Sodium 217.026407768515 mg
- Sugar 16.3332710938279 g
- Trans Fat 0.563899380623157 g
- Calories 186 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.
Baking for a crowd requires precise scaling rather than doubling quantities blindly. Jellyroll pans measuring 10x15 inches provide an expansive surface area that standard pie plates cannot match, yielding thirty-six uniform squares from a single batch. Budget-conscious bakers should note that substituting standard all-purpose flour for specialty gluten-free blends requires a one-to-one ratio when adapting the shortbread base. Incorporating fats efficiently keeps ingredient costs low while maintaining structural integrity across a large baking sheet.
Adapting Proportions for Different Pan Sizes
Smaller households can easily halve this formulation by utilizing a standard 9x13 inch baking dish while reducing the initial crust bake time to eighteen minutes. Monitoring the visual cues prevents burning; the pecan filling is fully set when the center no longer jiggles under a light touch. Allowing the pan to cool completely on a wire rack for at least two hours ensures clean cuts without tearing the tender bottom crust.
- Overmixing the filling incorporates excess air, causing the surface to crack during the final twenty-five minutes of baking at 350 degrees F.
- Skipping the cooling window leads to crumbly, misshapen squares that stick stubbornly to the metal pan.
- Uneven pressing of the flour and margarine mixture creates fragile edges that burn before the center finishes baking.
