Mini Pecan Pie Bars
These classic mini bars with a tender shortbread crust provide the wonderfully sweet flavor of pecan pie in a perfect little bite-sized piece.
Servings 25
Baking Temp 350°F
Equipment
- 8x8-inch baking dish
- Electric mixer
- Aluminum foil
- Nonstick cooking spray
Ingredients
- ¾ cup plus 2 tablespoons all-purpose flour
- 6 tablespoons unsalted butter, softened
- 3 tablespoons granulated sugar
- 3 tablespoons finely chopped pecans
- ⅓ cup packed brown sugar
- 3 tablespoons all-purpose flour
- ¾ tablespoon salt
- ¾ cup light corn syrup
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup chopped pecans
Instructions
For the mini pecan pie bars
- Preheat oven to 350oF. 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.