Cut butter thoroughly with a pastry blender until mixture resembles very fine crumbs. Press mixture evenly into a greased 13x9 aluminum baking pan, using a piece of plastic wrap to press crumb mixture firmly in pan.
Bake at 350F for 17-20 minutes or until lightly browned.
Combine brown sugar, corn syrup, and 1/2 c. butter in a saucepan; bring to a boil over medium heat, stirring gently. Remove from heat.
Stir 1/4 of hot mixture into beaten eggs; add to remaining hot mixture.
Stir in pecans and vanilla. Pour filling over crust.
Bake at 350F for 35 minutes or until set.
Cool completely in pan on a wire rack.
Cut into bars.
Yield- 16 large bars.
Originally Submitted
7/14/2010
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