Bites of goodness, instead of the pie. We had two new dessert items on the menu for our Thanksgiving feast this year. Kendra made the scrumptious cookies, Dulce De Leche-Filled Mexican Hot Chocolate Cookies. Check them out on this blog under cookies. I made these yummy bars. Close your eyes and imagine freshly baked shortbread topped with homemade pecan pie. Ok, open your eyes and start baking! We like this as an alternative to traditional pecan pie. Bite-sized and perfect.
Ingredients For the Crust:
1 cup butter, softened
2 cups all-purpose flour
½ cup confectioner’s sugar
For the Pie:
3 eggs
½ cup sugar
1 cup light corn syrup
1 teaspoon vanilla
½ stick butter, melted
pinch salt
2 cups pecans
Instructions For the Crust:
Preheat oven to 350º. Mix together butter, flour, and confectioner’s sugar. Press into the bottom of a 9×13-inch baking pan. Bake for approximately 15-20 minutes, or until lightly golden brown.
For the Pie: Beat eggs. Add sugar and mix. Add corn syrup, salt and vanilla. Mix in melted butter. Add pecans and pour onto crust. Bake 30 minutes until golden brown. These may be stored in the refrigerator for several days.
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