We love this time of year for many reasons. But the best may be the pie. It’s time for all different kinds of this fall dessert!
Charlotte Hancey shares the recipe for a spin off of a fan favorite: pecan pie bars.
Get all the details about the Utah State Fair at www.utahstatefair.com.
Chocolate Pecan Pie Bars
- 2 c all-purpose flour
- 1/2 c packed brown sugar
- 1/4 t salt
- 1/2 t cinnamon
- 1 c butter, softened
- 3 large eggs
- 3/4 c corn syrup
- 3/4 c sugar
- 2 T butter, melted
- 1 t vanilla
- 1 1/2 c chocolate chips
- 2 c pecans, roughly chopped
Preheat oven to 35o degrees. Line a 9X13-inch pan with foil (helps with cleanup, but isn’t necessary-can also use non-stick foil). Lightly grease the foil with cooking spray.
For the crust, in a medium bowl, combine the flour, brown sugar, salt and cinnamon. Cut in butter with a pastry blender or two forks until mixture is crumbly but evenly and well combined. Press the crust evenly into the prepared pan. Bake for 10 minutes or until very lightly browned around the edges.
In a large bowl, whisk eggs then add corn syrup, sugar and vanilla extract. Stir to combine. Stir in melted butter, followed by pecans and chocolate chips. Stir until well combined.
Pour mixture onto crust layer. Bake for approximately 25-30 minutes or until browned and set. Cool completely. Cut and serve.