Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup packed light brown sugar
- 1/2 cup light corn syrup
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 large eggs
- 3 cups pecan halves, coarsely chopped
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Step 2: For the sugar cookie crust, cream together softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract. In a separate bowl, whisk together flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Step 3: Press the sugar cookie dough evenly into the prepared baking pan. Bake for 15-20 minutes, or until lightly golden brown.
- Step 4: While the crust is baking, prepare the pecan filling. In a medium bowl, whisk together brown sugar, corn syrup, melted butter, vanilla extract, and salt. Beat in the eggs until well combined. Stir in the chopped pecans.
- Step 5: Pour the pecan filling evenly over the pre-baked sugar cookie crust.
- Step 6: Bake for 25-30 minutes, or until the pecan filling is set and golden brown. Let cool completely before cutting into bars.
Notes
- For easier cutting, chill the cooled pecan pie bars in the refrigerator for at least 30 minutes before slicing.
- If you want to warm up individual bars, microwave them for about 10-15 seconds to get that gooey pecan pie feeling again.
- These bars are fantastic with a dollop of freshly whipped cream or a scoop of vanilla ice cream to balance the sweetness.
- Don't overmix the sugar cookie dough; gently combine the ingredients to keep the crust tender and prevent it from becoming tough.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American