Pecan Pie Bars

Fall has arrived! These decadent bars cut nicely with a buttery, thick crust. They are always a big hit!

Pecan Pie Bars

Brown Sugar Shortbread Crust:
2 c. all-purpose flour
1/3 c. white sugar
3 T. light brown sugar
1/4 t. baking powder
1/8 t. salt
3/4 c. (1 1/2 sticks) unsalted butter, cut in chunks

Pecan Pie Filling:
1/2 c. (1 stick) unsalted butter, melted
1 c. firmly packed light brown sugar
1/2 c. light corn syrup (karo)
1 t. vanilla extract
2 T. whipping cream
2 large eggs
pinch salt
2 c. coarsely chopped pecans

Preheat oven to 350. Grease an 11x7" pan.

For crust: In a food processor, blend flour, both sugars, baking powder, and salt. Add butter and pulse to break in butter until mixture barely begins to hold together. Press into bottom of prepared pan and bake 20 minutes. Remove from oven. REDUCE oven temp. to 325.

For Filling: In a medium bowl, using a whisk, blend all filling ingredients (except pecans). Once well mixed, fold in pecans.

Bake 25-35 minutes in a 325 oven or until filling is just set. Cool well before cutting into bars.

Note: Sometimes, I add about 1/2 c. chocolate chips to the filling for chocolate/pecan pie bars. Delish!