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Whisk together the eggs, brown sugar, vanilla extract, and corn syrup in a large bowl until smooth. 4. Sift in the ⅓ cup of flour and mix until combined. 5. Add the roughly chopped pecans to the mixture and mix once more. 6. Pour the pecan pie topping over the shortbread crust and smooth out any piles of pecans.

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Let the mixture rest while the crust bakes and cools. During this time the pecan mixture will slightly thicken. Pour the pecan filling over the prepared crust and use a spatula to spread the pecans evenly, if needed. Place the pan in the oven and bake for 40 to 50 minutes or until the filling is set.

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Reduce the oven temperature to 325 F. In a bowl, whisk together the melted butter, brown sugar, corn syrup, eggs, vanilla, salt and flour, until smooth. Whisk in the chopped pecans. Carefully pour the filling over the hot crust. Bake on the center oven rack for 45-50 minutes, until the filling is set.

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To Make the Pecan Pie Filling. Whisk the eggs, brown sugar, honey, maple syrup, melted butter, vanilla, and salt together in a large bowl. Fold in the pecans, and pour the mixture over the partially baked shortbread crust (it's ok if the crust is still hot). Bake the pecan pie bars until the filling is set (20 to 25 minutes).

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Instructions. Preheat the oven to 350. Lightly grease a 9x13 baking pan. In a medium bowl mix the cake mix, one egg and 1/2 cup of melted butter (that's one stick melted). Stir to combine, it will be thick. Using wet fingertips, spread the cake mix evenly over the bottom of the pan.

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Press carefully to reach all edges and corners of the pan). Step. 3 Bake for 15 minutes. Remove and lightly press down any large bubbles in the crust. Step. 4 For the filling: In a large bowl, whisk together the melted butter, corn syrup, brown sugar, eggs, vanilla, and salt until smooth. Stir in the pecans.

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Preheat oven to 350° and place oven rack in middle position. Grease and line an 8X8 baking dish with parchment paper and set aside. Using a food processor combine cold butter, all purpose flour, powdered sugar, and salt. Pulse several times until butter pieces are very small, smaller than a pea.

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A fun and easy twist on a traditional pecan pie, these Pecan Pie Bars have a delicious buttery shortbread crust and a rich sweet filling full of pecans. They.

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For the shortbread crust. Preheat oven to 350˚F. Line a 9×13 inch baking pan with parchment, or grease bottom and sides of pan. In a medium mixing bowl, combine butter, flour and brown sugar together. Press mixture into the pan, bake for 12-15 minutes, then remove from oven and set aside.

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How to Make Pecan Pie Bars . Scroll to the bottom for the full list of ingredients and steps. For now, here's a quick overview of how to make pecan pie bars: 1. Preheat the oven to 350 degrees Fahrenheit and line a 9 x 13-inch baking pan with parchment paper. 2. Make the crust.

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Preheat oven to 350 F degrees. Cut butter into cake mix. Pat into greased pan. Cover crust with the pecan halves. In a saucepan, cook the brown sugar, white sugar, honey, and butter over medium heat. Bring to a boil, and boil for 3 minutes. Remove from heat, and add the cream. Pour mixture over pecan halves. Bake 17 - 22 minutes or until bubbly.

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While the crust bakes, in a medium size bowl whisk together the flour, brown sugar and salt. Whisk in the eggs, corn syrup and vanilla extract until smooth. Fold in the pecans. Pour mixture evenly over the baked crust and return to the oven for 25-35 minutes, or until the center is just set and no longer liquidy.

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STEP 1). Make the crust. combine flour, brown sugar and salt in a medium bowl and blend together with your fingertips so that there are no lumps of brown sugar. Add the melted butter and stir with a wooden spoon to combine, then bring it together with your fingertips to blend evenly.

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Instructions. Preheat the oven to 350° and have ready a greased 9x13" casserole dish lined with parchment paper (on the bottom and up the sides). Do not skip lining with parchment paper for best results. In a large mixing bowl, whisk together flour, sugar, and salt.

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Preheat the oven to 350 degrees. Grease a 9×13 pan and line it with parchment paper. Leave a couple inches of paper hanging over the sides to easily lift out the bars. In the bowl of your stand mixer, or using a bowl and a hand mixer, beat the butter, brown sugar, flour, and salt together, on low speed.

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Prepare the Filling: While the crust bakes, mix brown sugar, corn syrup, vanilla, and salt to make the filling. Add eggs and beat until smooth. Then, gently fold in chopped pecans. Pour the pecan filling over the warm, pre-baked crust. Return the dish to the oven and bake for an additional 35-40 minutes.