Shelly's Recipe

LAYERED PECAN PIE BARS

Category: Bars

3 cups flour
3/4 cup brown sugar, firmly packed
1 1/2 cups butter, room temperature

Pecan Filling
3/4 cup brown sugar, firmly packed
1 1/2 cups light corn syrup
1 cup milk
1/3 cup melted butter
1 1/3 tsp vanilla
4 large eggs
1 1/2 cups chopped pecans

Preheat oven to 400. Stir flour then measure 3 level cups. Combine flour in a large bowl with the 3/4 cup brown sugar, and 1 1/2 cups butter. Use a mixer or pastry blender to mix until crumbly. Reserve 2 cups of the crumb mixture for filling and topping. Press remaining mixture into the bottom and about halfway up sides of a 15x10-inch jelly-roll pan. Bake for 10 minutes.

Meanwhile, in another bowl, combine 1/4 cup of the reserved crumb mixture with 3/4 cup brown sugar, corn syrup, milk, butter, vanilla, and eggs. Mix until well blended. Stir in the chopped pecans. Spread mixture over the warm crust; bake for 10 minutes longer.

Reduce oven to 350. Sprinkle remaining 1 3/4 cup crumbs over filling; bake for about 20 to 25 minutes longer, until filling is set and topping is golden brown. Serve with a dollop of sweetened whipped cream or whipped topping or a scoop of ice cream. Makes about 18 to 24 bars, depending on size.