Beware of this recipe: one bite is never enough with Jazz Smollett’s pecan pie bars!
Pie Crust Ingredients
2 cups unbleached all-purpose flour, plus more for handling the dough
1 tablespoon sugar
½ pound (2 sticks) cold, salted butter, cut into ½ inch pieces
1 teaspoon pure vanilla extract
2 to 4 tablespoons ice-cold water
Or premade pie crust
4 tablespoons unsalted butter, melted
1 ¼ cup dark brown sugar
1 ¼ cup light corn syrup
1 ½ teaspoons vanilla extract
1 teaspoon salt
2 ¼ cups chopped pecans
For the pie crust: mix the flour and sugar in a large bowl. Add the butter and use your hands to press and pinch the flour mixture into the butter working until the mixture resembles coarse cornmeal.
Add the vanilla and 1 tablespoon of cold water and fold the dough together using a rubber spatula.
Continue to add the water, 1 tablespoon at a time, until the dough just holds together.
Divide the dough in half and form it into two discs, dusting it with a bit of flour if it sticks when you work with it.
Wrap each disc in the plastic wrap and refrigerate them for at least 2 hours before using or up to 3 days. Wrapped well, they can be frozen for up to 3 months.
*You can make the pie crust by hand or use a food processor.
Make the Pecan Pie Bars: preheat your oven to 350 degrees. Grease and line a 9x9 ceramic baking dish or pan with parchment paper.
In a large bowl, add the butter, brown sugar, and eggs. Then whisk in the corn syrup, vanilla, and salt, and whisk together. Fold in the pecans with a spatula.
Roll out enough pie crust to cover the bottoms and sides of the baking dish or pan. It should be about ¼ of an inch thick (you don’t want the crust to be too thick or too thin). Trim off the excess with a pairing knife.
Pour the pecan filling into the crust.
Bake the Pecan Pie Bars for about 30- 40 minutes, depending on how gooey you want your bars to be in the center. Since the bars are thick, it may help to cover the pan with foil to avoid the top getting too dark as they bake.
Let the bars cool completely before cutting, and enjoy!