Pecan Pie Bars

Directions

Preheat the oven to 375 degrees F. Grease and line an 8x8-inch square baking pan with parchment. Make sure to line at least the bottom and two sides so you can easily lift the bars from the pan. I use a large piece of parchment and fit the whole thing into the baking pan, folding in the corners, so I can lift out the bars in one piece and not have to deal with any sticky filling baking onto the sides or bottom of the pan.

Pulse the flour, sugar, salt, and butter into a food processor until combined. The mixture will be sandy. Continue to process the mixture until it goes from sandy to clumpy. When this starts to happen the food processor will actually sound different. It will be less high-pitched and have more of a low rumble sound.

Once the crust mixture clumps up, transfer it from the food processor to the prepared pan. Press it firmly and evenly in the bottom of the pan. Pierce the crust all over with a fork and bake in the oven for 30 to 35 minutes or until light to medium golden brown all over.

Add the chopped pecans to a mixing bowl and set aside. Using the same food processor bowl used to make the crust , combine the brown sugar, flour, salt, eggs, vanilla bean paste, and corn syrup . Pulse until completely combined. Pour the mixture over the chopped pecans and fold to combine.

Once the crust is baked, remove it from the oven and reduce the heat to 350 degrees F. Scrape the pecan mixture onto the baked crust. Place an extra few pecan halves on the top of the filling as decoration. Return the pan to the oven and bake for 35 to 40 minutes, until the center is just set. If the center still jiggles, bake for a few more minutes; if you notice the bars starting to puff in the middle, remove them immediately.

Cool the bars on a rack completely before lifting from the pan. Cut into 2x2-inch squares and serve. These bars can be stored in an airtight container at room temperature for 2 to 3 days.