3 Cups All Purpose Flour
3/4 Cup Sugar
1/2 Teaspoon Salt
1 Cup Cold Butter, Cubed
1.5 Cups Sugar
1.5 Cups Corn Syrup
1/4 Cup Butter, Melted
1.5 Teaspoons Vanilla Extract
2.5 Cups Chopped Pecans
In a large bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Press into the bottom and up the sides of a greased 10x15 baking pan. (You might want to line your pan with greased parchment paper that overlaps the sides of the pan for easy removal. I did not use any and had one hell of a time getting my bars out of the pan, even though I greased it really well before putting the crust down.) Bake crust at 350 degrees for 20 minutes, or until edges start to brown and bottom is set.
For filling: Combine eggs, sugar, corn syrup, butter and vanilla in a large bowl. Stir in pecans. Pour over crust.
Bake 25-30 minutes longer or until edges are firm and center is almost set. Cool on wire rack. Cut into bite size pieces (or bars, like the original recipe called for). Refrigerate until ready to serve.
For kicks and giggles, I did leave a few into bar size for Jason to take to work this week.
What's going on your Thanksgiving dessert table this year?