For the mini pecan pie bars

• Preheat oven to 350^oF. Line the 8x8 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.