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High Altitude Southern Pecan Pie Bars

These high altitude pecan pie bars will go fast amongst a crowd, so don't forget to save yourself one!
Total Time2 hours 10 minutes
Course: Dessert
Servings: 12 servings

Ingredients

Crust

  • 1/2 cup salted butter or 1/2 cup unsalted butter + 1/4 teaspoon salt melted
  • 1/4 cup sugar
  • 1 cup all-purpose flour spoon and level to measure
  • 1 teaspoon vanilla extract

Filling

  • 1 1/2 cups pecans chopped
  • 2 large eggs room temperature
  • 1/2 cup light or dark brown sugar packed
  • 1 cup light or dark corn syrup
  • 1/4 cup all-purpose flour spoon and level to measure

Instructions

  • Wash hands with soap and water for 20 seconds.
  • Do not taste or eat any raw dough or batter made with uncooked flour and/or raw eggs.
  • Preheat oven to 350°F. Line a 9 x 9-inch baking pan with parchment paper.
  • To the melted butter, add the sugar, vanilla, and flour until a thick, sticky dough forms.
  • 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.
  • Bake the crust 10-15 minutes or until lightly golden.
  • 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.
  • When the crust is done, remove it from the oven and pour the filling over the crust to cover the entire surface.
  • Bake the bars for 30-35 minutes or until the top is golden brown and crispy.
  • 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.
  • Wash hands with warm running water and soap after handling uncooked flour and/or raw eggs. Clean all surfaces and utensils they have touched.
  • 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.
  • Cover the pan with a lid, foil, or plastic wrap. If you don’t 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.
  • Freeze for longer storage.