Many folks now make these instead of traditional pecan pie because they are so easy to make. There are lots of great reviews for this super easy recipe too.
They are particularly popular with families whose celebrations include several desserts. These fit that bill very well.
Since they freeze very well too, make sure you have more on hand in the freezer for Christmas as well.
1¾ cups all purpose flour
½ cup sugar
¾ cup cold butter
For the top layer
⅔ cup firmly packed brown sugar
⅓ cup +1 tbsp flour
4 large or extra large eggs
1 tablespoon vanilla extract
½ tsp salt
1½ cups corn syrup, dark is best
2 cups roughly chopped pecans, no need to toast the pecans
This recipe uses a 9×13 baking pan. In this recipe I think it is best to line to lightly grease the pan and line it with parchment paper so that you can lift the entire batch out of the pan after they have cooled and cut them on a cutting board. With cookie bars like this, which have different textures in the different layers, this enables you to have a more precise feeling for how to cut them well. More about that a little later in the recipe.
Preheat oven to 350 degrees F for aluminum bake ware and 325 degrees F for glass bake ware.
Mix together the 1/34 cups flour and ½ cup sugar. Rub the butter through the flour mixture until it is well incorporated and resembles a dry coarse meal. (You can pulse the butter into the flour mixture using a food processor if you prefer.)
Press the crumb mixture firmly and evenly into the bottom of the prepared baking pan and bake for 20 minutes. The edges should just be starting to brown. Remove from oven and pour on the topping while still hot.
To prepare the top layer of the cookie bars
Mix together the flour and brown sugar well. This will ensure there will be no lumps of either flour or brown sugar in you cookie bars when baked. Whisk in the eggs, vanilla extract, salt and corn syrup.
Let the mixture stand for about 15 minutes while the bottom layer pre-bakes, stirring it occasionally. This gives the flour time to soften and help thicken the top layer.
Mix in the chopped pecans and pour the topping over the partially baked bottom crust as soon as it comes out of the oven.