Pecan Pie Bars

This recipe is a take on the traditional Thanksgiving pecan pie. These taste like the original, only with a sugar cookie crust. Eating the bars does not require silverware or even a plate, decreasing your dishwasher’s workload. It’s more portable than traditional pie, so don’t be surprised if someone snatches one or two as they slip out of the kitchen for some family football.

I made these bars last year with 8- to 11-year-old girls. I took a tray to this month’s book club and last week’s Relief Society holiday cooking class. It is fairly easy to make and a big hit, unless you don’t like pecans. In which case, I feel sad for you and will gladly consume your portion.

Crust

1 17.5 oz. Betty Crocker Sugar Cookie Mix

1 egg (jumbo eggs are best)

½ cup butter, melted

Cream together well. Makes very sticky dough. Spread on the bottom only of greased (cooking spray) 9” x 13” pan. Bake at 350 degrees for 20 minutes. While crust is cooking, mix up filling.

Filling

1 cup brown sugar, packed

2 Tbls. flour

½ tsp. baking powder

½ tsp. salt

½ tsp. vanilla

2 eggs

1 ¾ cup chopped pecans

Cream together all but pecans until light and fluffy. Add pecans on low until coated. Spread mixture over hot crust. The filling is thick and not easily moved around once it is on the crust, so portion it out evenly as you pour it on. Bake 15 minutes more. Cool. Cut into 15 bars, three across and five down. Then, cut each bar in half diagonally. Makes 30 triangles. (From Carli at TheCulturalHall.com)

. Cool. Cut into 15 bars, three