Mrs Fields Pecan Pie Bars Recipe

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup salted butter, chilled
• 5 tablespoons ice water (5 to 6)
• 5 tablespoons salted butter
• 1 cup dark brown sugar, firmly packed
• 1/2 cup light corn syrup
• 2 teaspoons pure vanilla extract
• 3 large eggs, beaten
• 1 1/2 cups chopped pecans

Instructions

1. Preheat the oven to 350 degrees F.
2. In a medium bowl, combine 1 1/2 cups all-purpose flour and 1/2 cup chilled salted butter using a pastry cutter until the mixture resembles coarse meal.
3. Gradually add 5 tablespoons of ice water, mixing just until the dough holds together and can be shaped into a ball.
4. Alternatively, use a food processor fitted with a metal blade to combine flour and butter until they resemble coarse meal; then add water by tablespoonfuls until a dough ball begins to form.
5. Wrap the dough tightly in plastic wrap or a plastic bag and refrigerate for about 1 hour, or until firm.
6. On a floured surface, roll out the dough into a 10×10-inch square. Fold the dough in half and then into quarters to transfer it to an 8×8-inch baking pan.
7. Unfold the dough and press it into the corners and along the sides of the pan. Refrigerate for 15 minutes to firm it up further.
8. To prepare the filling, melt 5 tablespoons of salted butter in a medium saucepan over medium heat.
9. Remove from heat, then stir in 1 cup of dark brown sugar and 1/2 cup of light corn syrup, mixing until smooth.
10. Add 2 teaspoons of pure vanilla extract and 3 beaten large eggs to the mixture, beating with a spoon until thoroughly combined.
11. Fold in 1 1/2 cups of chopped pecans before pouring the pecan filling into the pastry-lined pan.
12. If the dough extends beyond the filling, simply trim it with a knife.
13. Place the pan in the center of the oven and bake for 50 to 60 minutes, or until the filling is set.
14. Cool the pecan pie bars on a wire rack, then cut them into 2×2-inch squares, topping each with a pecan half if desired.
15. Serve at room temperature or chilled.