5 Ingredient Pecan Pie Bars Recipes

Steps:

• Preheat oven to 350°. In a large bowl, mix flour, sugar and salt; cut in cold butter until mixture resembles coarse crumbs. Press into a greased 15x10x1-in. baking pan. Bake 20 minutes., For filling, in a large bowl, whisk eggs, corn syrup, sugar, melted butter and vanilla. Stir in pecans. Spread over hot crust., Bake 25-30 minutes longer or until filling is set. Cool completely in pan on a wire rack. Cut into bars.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 inch jellyroll pan.
• In a large bowl, stir together the flour, 1/2 cup sugar, and salt. Cut in 1 cup of margarine until mixture resembles coarse crumbs. Sprinkle the mixture evenly over the prepared pan, and press in firmly.
• Bake for 20 minutes in the preheated oven.
• While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, 1 1/2 cups sugar, 3 tablespoons margarine, and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven.
• Bake for 25 minutes in the preheated oven, or until set. Allow to cool completely on a wire rack before slicing into bars.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease the sides and bottom of one 15x10 inch pan.
• In a large bowl combine the flour, 1/2 cup sugar, margarine or butter and salt until the mixture resemble coarse crumbs. Press firmly into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 20 minutes.
• In a large bowl stir the eggs, corn syrup 1 1/2 cups white sugar, melted margarine and vanilla until blended. Stir in the chopped pecans.
• Spread the filling evenly over the hot crust. Bake at 350 degrees F (175 degrees C) for 25 minutes or until set. Let cool before slicing.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper, leaving a 2-inch overhang on at least 2 sides. Spray the parchment paper with baking spray.
• Combine flour, butter, powdered sugar, and salt in a food processor and pulse 6 or 7 times to combine. Transfer mixture to the lined pan and press into an even layer.
• Bake in the preheated oven until lightly golden brown, about 20 minutes. Transfer pan to a wire rack.
• Combine eggs, brown sugar, melted butter, flour, and salt together in a large bowl. Mix in syrup until well combined. Stir in pecans. Pour over the still-warm shortbread crust.
• Bake in the preheated oven until filling is set, 25 to 30 minutes. Cool completely in the pan for at least 1 hour. Run a knife around the edge of the pan and pull out using the parchment overhang. Slice into bars.

Steps:

• HEAT oven to 350 degrees F. Combine flour and brown sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Press mixture into bottom of 13 x 9-inch baking pan.
• BAKE 10 to 15 minutes.
• COMBINE pecans, sweetened condensed milk, eggs and lemon juice in small bowl; pour over partially baked crust.
• BAKE 25 minutes or until filling is set. Cool. Cut into bars.

Steps:

• In a mixing bowl, beat eggs.
• Add brown sugar.
• Stir in flour until smooth.
• Add the pecans and vanilla (dough will be stiff).
• Spread in a greased 13x9x2-inch baking pan.
• Bake at 300 degrees Fahrenheit for 30 to 35 minutes or until a toothpick inserted near the center comes out clean.
• Cool before cutting.

Steps:

• Preheat oven to 350 degrees F.
• Line a 13 by 9-inch baking dish with foil allowing an overhang about 2 inches off the sides. Butter the foil.
• In a food processor, blend together flour, sugar, butter and salt until the mixture resembles coarse sand. Add 2 tablespoons cold water and mix until the dough just holds together. Press dough into bottom of buttered baking dish and bake in oven until golden in color, about 20 to 25 minutes.
• Meanwhile, make the filling. In a stand mixer fitted with paddle attachment, add the butter, brown sugar and a pinch of salt and mix on medium speed until light and fluffy, about 3 minutes. Add the corn syrup, flour and pecans and mix until just combined. Spread the filling over the baked crust and bake until golden brown, about 30 to 35 minutes. Remove the dish from the oven and allow it to cool completely in the pan.
• Remove from pan by pulling up the foil sides and putting it on a cutting board. Cut bars in desired size with a sharp knife and arrange them on a serving tray. Can be stored in an airtight container up to 2 days.

Steps:

• Heat oven to 350°F. Unroll dough and press in bottom and 1/2 inch up sides of a 9x13-inch pan. Firmly press perforations to seal. Bake 8 minutes. Meanwhile, in medium bowl, mix remaining ingredients. Pour filling over partially baked crust. Bake 18 to 22 minutes longer or until golden brown. Cool completely, about 1 hour, and cut into bars.

Steps:

• In a saucepan over low heat, melt butter and chocolate. Stir in sugar; cool slightly. Add eggs and vanilla; mix well. Stir in flour and pecans. , Spread into a greased 8-in. square baking pan. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.