Pecan Pie Bars

adapted from Sugar Apron

INGREDIENTS

Package of pre made pie crust
4 Tbsp butter, melted
1 1/4 cup pecans
1 cup corn syrup
1 cup sugar
2 tsp vanilla
2 eggs, beaten

DIRECTIONS
Preheat the oven to 350ºF and line a half sheet pan with aluminum foil, leaving enough for a 2-inch overhang on all sides.
Unroll dough, and cut to fit into sheet pan; press over bottom and up sides to form crust.
Whisk together sugar, vanilla and eggs until the sugar is mostly dissolved. Slowly add in the melted butter while whisking vigorously to prevent cooking the eggs. Mix until sugar is completely dissolved, then add corn syrup and whisk until homogenous.

Add pecans.*
Spread filling evenly over crust.
Bake 22 to 27 minutes or until filling is set and golden brown.
Cool for about an hour; cut into bars.

*I left my pecans as halves, because I prefer big chunks of nut, and they cooked well. You can definitely chop them up if that's your jam. It's really a play it by ear kind of thing.

I had a craving for turkey dinner, and so I convinced my family to make a full thanksgiving dinner "in honor of the pioneers that came and stole our homeland." In Utah, on July 24th, we celebrate Brigham Young coming to the Salt Lake Valley, and deciding that Utah was Zion. Of course, my people were already here, which is something I like to remind all of my friends when they get all pioneer on me. So we had thanksgiving in July, and so to shake things up, I decided to make some Pecan Pie Bars. Pecan Pie is one of my favorite pies in the world! so to have it so portable, and easy to make was definitely a plus! This is a recipe that I'll be making for years to come!