Pecan Bars

Drew asked me if I would mind posting the recipe for Pecan Bars.  This recipe came from Leslie Ison, who many of you know as a top notch quilter and amazing cook.  I like this recipe because it isn't overly sweet, which can sometimes be a problem with pecan bars or pecan pie.  These are especially nice to serve for a dessert bar or special occasion.

Crust:

2 cups flour

½ cup sugar

1/8 t. salt

¾ cup butter

Mix flour, sugar and salt.  Cut the butter in with a pastry cutter.  Press into a 9x13-inch pan sprayed with cooking spray.  Bake at 350º for exactly 15 minutes.

Filling:

½ cup butter

1 cup brown sugar

1 cup light corn syrup

4 eggs

2 ½ cups chopped pecans

1 t. vanilla

In a saucepan, melt the butter with the brown sugar and corn syrup until sugar is dissolved.  Remove from heat. Do not overcook.  Whip eggs with a whisk; add pecans and vanilla and stir to coat.  Mix brown sugar/butter and egg/pecan mixtures together.  Pour over the crust.  Bake at 350º for exactly 30 minutes.  Cool completely before cutting into 1 ½” x 3” bars.  They are also nice cut into 1-inch bars and put in mini paper baking cups for easy serving and a nice presentation.

Store in an airtight container or covered with foil for up to three days.  They freeze well.  Place in ziploc bags and put in the freezer.  To serve, remove from the freezer and let sit out for an hour or so.