{"id":12524,"date":"2024-08-23T13:49:51","date_gmt":"2024-08-23T19:49:51","guid":{"rendered":"https:\/\/uwyoextension.org\/uwnutrition\/?post_type=recipes&p=12524"},"modified":"2024-08-23T13:49:51","modified_gmt":"2024-08-23T19:49:51","slug":"high-altitude-southern-pecan-pie-bars","status":"publish","type":"recipes","link":"https:\/\/uwyoextension.org\/uwnutrition\/recipes\/high-altitude-southern-pecan-pie-bars\/","title":{"rendered":"High Altitude Southern Pecan Pie Bars"},"content":{"rendered":"\t\t
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

High Altitude Southern Pecan Pie Bars<\/h2>\n
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These high altitude pecan pie bars will go fast amongst a crowd, so don't forget to save yourself one! <\/span><\/div>\n
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Total Time<\/span>2 hours<\/span><\/span> hrs<\/span> 10 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Course: <\/span>Dessert<\/span><\/div><\/div>\n
Servings: <\/span>12<\/span> servings<\/span><\/span><\/div>\n\n\n\n\n

Ingredients<\/h3>

Crust<\/h4>
  • 1\/2<\/span> cup<\/span> salted butter or 1\/2 cup unsalted butter + 1\/4 teaspoon salt<\/span> melted<\/span><\/li>
  • 1\/4<\/span> cup<\/span> sugar<\/span><\/li>
  • 1<\/span> cup<\/span> all-purpose flour<\/span> spoon and level to measure<\/span><\/li>
  • 1<\/span> teaspoon<\/span> vanilla extract<\/span><\/li><\/ul><\/div>

    Filling<\/h4>
    • 1 1\/2<\/span> cups<\/span> pecans<\/span> chopped<\/span><\/li>
    • 2<\/span> large<\/span> eggs<\/span> room temperature<\/span><\/li>
    • 1\/2<\/span> cup<\/span> light or dark brown sugar<\/span> packed<\/span><\/li>
    • 1<\/span> cup<\/span> light or dark corn syrup<\/span><\/li>
    • 1\/4<\/span> cup<\/span> all-purpose flour<\/span> spoon and level to measure<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions<\/h3>
      • Wash hands with soap and water for 20 seconds.<\/span><\/div><\/li>
      • Do not taste or eat any raw dough or batter made with uncooked flour and\/or raw eggs.<\/span><\/div><\/li>
      • Preheat oven to 350\u00b0F. Line a 9 x 9-inch baking pan with parchment paper.<\/span><\/div><\/li>
      • To the melted butter, add the sugar, vanilla, and flour until a thick, sticky dough forms.<\/span><\/div><\/li>
      • Transfer the crust mixture to the prepared pan and press firmly with a silicone spatula or fingers into an even layer over the pan bottom.<\/span><\/div><\/li>
      • Bake the crust 10-15 minutes or until lightly golden.<\/span><\/div><\/li>
      • In a large bowl, with an electric mixer, beat eggs, brown sugar, corn syrup, and flour until combined. Scrape sides of the bowl as needed. Fold in chopped pecans.<\/span><\/div><\/li>
      • When the crust is done, remove it from the oven and pour the filling over the crust to cover the entire surface.<\/span><\/div><\/li>
      • Bake the bars for 30-35 minutes or until the top is golden brown and crispy.<\/span><\/div><\/li>
      • Remove from the oven and allow bars to cool on a wire rack to room temperature. If desired, chill in the refrigerator to make slicing easier.<\/span><\/div><\/li>
      • Wash hands with warm running water and soap after handling uncooked flour and\/or raw eggs. Clean all surfaces and utensils they have touched.<\/span><\/div><\/li>
      • To cut, remove the baked bars out of the pan and onto a cutting board. Loosen the paper from the edges, then cut with a sharp knife into squares.<\/span><\/div><\/li>
      • Cover the pan with a lid, foil, or plastic wrap. If you don\u2019t keep the bars in their original pan, slice them and place them in an airtight container. To stack, separate layers with a sheet of parchment or wax paper.<\/span><\/div><\/li>
      • Freeze for longer storage.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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        These high altitude pecan pie bars will go fast amongst a crowd, so don’t forget to save yourself one! <\/p>\n","protected":false},"featured_media":18765,"parent":0,"template":"","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_links_to":"","_links_to_target":""},"categories":[2202,1923],"class_list":["post-12524","recipes","type-recipes","status-publish","has-post-thumbnail","hentry","category-high-altitude-recipe","category-recipe"],"acf":[],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/uwyoextension.org\/uwnutrition\/wp-json\/wp\/v2\/recipes\/12524","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/uwyoextension.org\/uwnutrition\/wp-json\/wp\/v2\/recipes"}],"about":[{"href":"https:\/\/uwyoextension.org\/uwnutrition\/wp-json\/wp\/v2\/types\/recipes"}],"version-history":[{"count":8,"href":"https:\/\/uwyoextension.org\/uwnutrition\/wp-json\/wp\/v2\/recipes\/12524\/revisions"}],"predecessor-version":[{"id":18797,"href":"https:\/\/uwyoextension.org\/uwnutrition\/wp-json\/wp\/v2\/recipes\/12524\/revisions\/18797"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/uwyoextension.org\/uwnutrition\/wp-json\/wp\/v2\/media\/18765"}],"wp:attachment":[{"href":"https:\/\/uwyoextension.org\/uwnutrition\/wp-json\/wp\/v2\/media?parent=12524"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/uwyoextension.org\/uwnutrition\/wp-json\/wp\/v2\/categories?post=12524"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}