Pecan Pie Bars

I was shocked how quickly this dessert came together. Being a southerner there's really no take on pecan pie that I don't like, these bars included. I made them for my family on our beach trip this year (hence the melted ice cream in the picture two seconds after I scooped it!), and everyone loved them. Ice cream is always an essential part of dessert for my family, and while I'm not a huge ice cream and cake fan, these pecan pie pars almost demand it.

Thinking about what else to say about these to convince you they're delicious makes me want to go make them right now, so I'm going to have to cut it off here seeing that I have class in an hour. Really the only thing you might not have in your cabinet out of these ingredients is a package of pecans. So write those down on your list now and make these asap!

Chunky Pecan Pie Bars
Recipe from Brown Eyed Baker

For the Crust:
1½ cups all-purpose flour
½ cup (1 stick) butter, softened
¼ cup packed brown sugar

Filling:
3 large eggs
¾ cup corn syrup
¾ cup granulated sugar
2 Tablespoons butter, melted
1 teaspoon vanilla extract
1¾ cups coarsely chopped semisweet or bittersweet chocolate (or chocolate chunks in a bag!)
1½ cups chopped pecans

1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.

2. For the crust, mix together the flour, butter and brown sugar until crumbly. Press into the baking pan and bake for 12-15 minutes or until lightly brown.

3. For the filling, beat the eggs, corn syrup, sugar, butter and vanilla extract with a wire whisk. Stir in the chunks and pecans. Pour evenly over the baked crust and bake for 25-30 minutes or until set.

4. Cool in the pan on a wire rack. Cool completely and cut into bars. Store in an airtight container at room temperature (or in the refrigerator if you live in a warm/humid area with no air conditioning).

Yep, I was the impatient person who cut one right out of the center before taking pictures.