Ingredient List
For the crust:
  • ¾ cup plus 2 tablespoons all-purpose flour
  • 6 tablespoons unsalted butter, softened
  • 3 tablespoons granulated sugar
  • 3 tablespoons finely chopped pecans
For the filling:
  • ⅓ cup packed brown sugar
  • 3 tablespoons all-purpose flour
  • ½ teaspoon salt
  • ¾ cup light corn syrup
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup roughly chopped pecans
For the mini pecan pie bars
  • Preheat oven to 350oF. Line the 8×8 inch baking pan with aluminum foil or parchment paper, leaving an overhang of about 2 inches on two sides. Spray the foil or paper with nonstick spray.

  • For the crust: In the bowl of the electric mixer, combine the flour, butter and sugar of the crust ingredients. Beat at medium speed, scraping bowl often, until mixture resembles coarse crumbs. Stir in 3 tablespoons chopped pecans.

  • Press crust mixture evenly into prepared pan. Bake 15 minutes or until edges are light golden brown.

  • Meanwhile, combine the filling ingredients in medium bowls. Mix well.

  • Pour filling over hot, partially baked crust. Bake an additional 30-33 minutes or until filling is set and knife inserted 1-inch from edge comes out clean.

  • Cool completely; then refrigerate 30 minutes.

  • Remove from pan using the foil or paper overhang and place on a cutting board. Remove aluminum foil or paper from the bars and discard.

  • Using a large, sharp knife, cut into 25 small squares.

  • Store in a refrigerator for 3-4 days or freeze with parchment paper between layers of bars.

  • NUTRITION INFORMATION PER SERVING (1 BAR, 29g): 110 calories, 40 calories from fat, 4g total fat, 0g saturated fat, 0g trans fat, 15mg cholesterol, 60mg sodium, 17g total carbohydrate, 1g dietary fiber, 7g sugars, 2g protein, 13mcg folate, 0mg vitamin C, 0mg iron.

  • Image: Mini Pecan Pie Bars.

    The perfect holiday snack or a treat to be the star of the dessert table. Here are a few more desserts to be an inspiration to your Holiday baking this season.

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