This is fast becoming another family favorite dessert!

Pecan Bars are relatively easy to make...

The only down side is:

They're kinda...spendy! (Craig Allen photo).

Have you checked the price of pecans lately? I got..."sticker shock" (above)!

Its still sooooo worth, let's get started!


For the crust:

1&1/4 C (2.5 sticks) butter, room temperature

6 tablespoons sugar

2 large eggs

1&1/2 teaspoons pure vanilla extract

2&1/4 C all purpose flour

1/4 teaspoon baking powder

1/8 teaspoon salt


Beat the butter and sugar in a bowl, with a paddle attachment, until light. About 3 minutes.

Add eggs and vanilla, and mix well.

Sift the flour, baking soda and salt together...then mix these dry ingredients into the wet ingredients, on slow speed, until just combined.

The "crust" batter is ready for the oven! (Craig Allen photo).

Press the dough evenly into an ungreased 9x13 pan. It's very sticky...

Bake 15 minutes at 350, until the crust is set, but not browned.

Allow to cool.


For the topping:

1/2 pound (2 sticks) butter

1/2 C light corn syrup

1&1/2 C light brown sugar, packed

2 tablespoons heavy cream

1 pound pecans, chopped

It's just beginning to warm... (Craig Allen photo).

Combine the butter, corn syrup, and brown sugar in a large, heavy-bottom saucepan.

Cook over low heat, until the butter is melted. Stir with a wooden spoon.'s where it gets interesting!

" trouble! " (Craig Allen photo).

Raise the heat...and boil for 3 minutes. Stir occasionally...

Remove from the heat...

Adding the pecans! YUM! (Craig Allen photo).

...and stir in the heavy cream, and pecans!

Keep stirring! (Craig Allen photo).


"Topping" the crust! (Craig Allen photo).

Pour the nut mixture over the cooled crust...trying not to get the filling between the crust and the pan.

Bake approximately 25 minutes, at 350.

DONE! All that is left is the cutting! (Craig Allen photo).

Remove from oven, and allow to cool.

Cut into bars, and serve!

One word: YUM! (Craig Allen photo).


Note that you can always wrap "leftover" bars in plastic wrap, and refrigerate them...but, I'm betting that they won't last long enough...