Pecan Pie Bars

I got a trainer. A personal gym trainer. She makes me do grueling exercises and work out muscles I didn't even know existed.

I’m well aware that these desserts aren't exactly helping me reach my goal but when I got home from my first workout all I could think about was a hot shower and a treat.

You have no idea how hard I worked! I deserved it!

This aside, a dessert that is predominantly pecan is a definite favorite in my books. And can you believe it, I had never made pecan pie, bars or tarts… only happily consumed them.

Well that all changed last night. As a pecan anything lover I can tell you that I thoroughly enjoyed these bars. And, did you know that pecans are one of the healthiest snacks you can eat? They are naturally sodium free and contain only unsaturated heart healthy fat. They are particularly beneficial to your immune system, as they contain zinc and vitamin E, a natural antioxidant.

So really, it’s like I’m doing my body a huge favor by eating these bars! I’m on my way to being toned, fit and fabulous and these tasty pecan treats are helping me along the way! Total bonus!


Pecan Pie Bars
Adapted from:  I don't have a source as this is a photocopied recipe I've had for a while.

Ingredients

3/4 cup butter
1/2 cup powdered sugar
1 1/2 cups all-purpose flour
3 eggs
2 cups coarsely chopped pecans
1 cup granulated sugar
1 cup light corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla

Directions

Preheat oven  to 350° F. For crust, beat butter in large bowl with electric mixer at medium speed until smooth. Add powdered sugar; beat until well blended. Add flour gradually, beating at low speed after each addition. (Mixture will be crumbly but presses together easily).

Press dough evenly into ungreased 13 x 9 inch baking pan. Press mixture slightly up sides of pan (less than 1/4 inch) to form lip to hold filling.

Bake 20 to 25 minutes or until golden brown. Meanwhile, for filling, beat eggs lightly in medium bowl with fork. Add pecans, granulated sugar, corn syrup, melted butter and vanilla; mix well. Pour filling over partially baked crust. Return to oven; bake 35 to 40 minutes or until filling is set.

Loosen edges with knife. Cool completely on wire rack before cutting into squares. Cover and refrigerate until 10 to 15 minutes before serving time. Do not freeze.