Pecan Pie Bar Recipe
I’ve been doing a lot of planning for Thanksgiving Dinner decor and putting together our menu. I’m hosting a total of 22 people in my home this Thursday, which means two things:
1. We need a lot of food, and
2. It’s about to go down!
I finally figured out the seating, place settings and decor, and now all that’s left is the menu!! I do know one thing for sure: I will most definitely be making Pecan Pie Bars, one of my favorite recipes from my grandmother Mamaw Anderson. She is such an amazing cook! One of the things I love to do with my kids is let them bake with me, and it’s one of their most favorite activities. It can be tricky letting kids help in the kitchen, so there are a few things I always do to help the process.
I like to prep all of the ingredients beforehand. Eggs cracked, sugar measured, butter cut up…you get the drift! This way they get to help with the fun stuff and don’t have to wait around for me to do the boring work.
If you have more than one child, I’m sure you know that you can NEVER have uneven fun. If Laila gets something Carson doesn’t and vice versa, it’s a holy-freaking-nightmare meltdown. I give each of them a job to do in turns, that way it’s always even and they’re both happy.
-POUR and STIR-
It seems so silly, but their jobs are literally to dump out the measuring cups and help me stir. That’s honestly all they can do at these ages. Sometimes they get to help me hand mix and they always have a blast doing it! I’ve even sat down on the floor with them and let them make brownies on the ground so they don’t have to get on stools. Laila still talks about that day!
I’ve never had a really big sweet tooth, but Pecan Pie has always been my #1. After years of begging for her recipe, my grandmother finally shared it with me as a present at our
engagement party, along with all of the kitchen tools and dishes to make it. And as a Thanksgiving gift, I’m sharing it with you! I make these every year during November, and I hope you enjoy it as much as we do. Let me know if you made them and how they turned out!
Mary Ruth Anderson’s Pecan Pie Bars
– 2 c. all-purpose flour
1/2 c. sugar
1/8 tsp. salt
3/4 c. firm butter, cut up into cubes
1 c. firmly packed brown sugar
1 c. light corn syrup
1/2 c. butter
4 large eggs, lightly beaten
2 1/2 c. finely chopped pecans
1 tsp. vanilla extract
Combine the flour, sugar, and salt in a large bowl. Cut in 3/4 butter thoroughly with a pastry blender until mixture resembles very fine crumbs. Press mixture into a greased 13″ x 9″ pan, using a piece of plastic wrap to press crumb mixture firmly into pan bottom and 1 1/2″ up sides. Bake at 350 17-20 minutes or until lightly browned. Cool while making the filling.
Combine brown sugar, corn syrup, and 1/2 c. butter in a saucepan. Bring to a boil over medium heat, while gently stirring. Remove from heat, stir 1/4 mixture into eggs to temper; add remaining to hot mixture and mix in vanilla and pecans. Pour filling over crust and bake at 350 for 30-35 minutes until set. Cool completely, cut into squares, and enjoy!