Uniting a nation! Whether you say ‘Pea-can’ or ‘Pa-cawn’, these will make you say: Yum!! Bite-size bits of a southern classic makes this a finger-friendly staple to take to any potluck picnic, church social or holiday function. Nothing says summer or the Fourth of July, like Pecan Pie with a tall glass of iced tea! What a surprise to see these peek out of the picnic basket! Can’t you just see these piled high on a red check tablecloth?
Pecan Pie Bars
- 2 1/2 cups all-purpose flour
- 1/2 cup brown sugar
- 2 sticks cold unsalted butter, cubed
- 1/4 teaspoon Salt
- 3 eggs
- 2 1/4 cups pecans chopped
- 1 2/3 cups corn syrup
- 3/4 cup brown sugar
- 1/3 cup honey
- 6 tablespoons unsalted butter, melted 3/4 stick
- 1 teaspoon vanilla extract
- Hersheys chocolate syrup
- Preheat oven to 350º F
- Line a 9x13-inch baking pan with parchment paper.
- In a blender or food processor, pulse together salt sugar, and flour until combined.
- Slowly add cold butter and pulse until mixture is coarse and crumbly, (like little peas).
- Put dough out into a lined baking dish and press it evenly into the bottom and around the edges.
- Bake for 20 minutes, or until golden brown.
- Remove and set aside.
- In large bowl, whisk together the corn syrup, sugar, eggs, honey, butter and vanilla extract.
- Fold in pecans and make sure they are thoroughly coated.
- Pour over crust.
- Place pie into oven.
- Bake for 25-30 minutes, or until filling has set.
- Remove and let cool completely. Drizzle with Hershey's chocolate syrup. Cut into bars.