Chewy Pecan Bars

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Chewy Pecan Bars

These Chewy Pecan Bars are the ultimate treat! Perfect for holidays, entertaining, or as a thoughtful gift for friends, they’re a delightful mix of chewy, crunchy, and melt-in-your-mouth goodness. With a luscious center and a chewy coconut pecan topping, these bars create their own magic as they bake. Simply divine and oh-so-easy to make, they’ll quickly become a favorite in your dessert repertoire!

Chewy Pecan Bars

Chewy Pecan Bars

Ingredients

  • For the Crust:
  • 1/2 cup brown sugar
  • 1/2 cup butter, softened
  • 1 cup all-purpose flour
  • For the Filling:
  • 2 large eggs
  • 1/2 cup brown sugar
  • 1/2 cup light corn syrup
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup sweetened shredded coconut
  • 1 cup pecans, chopped

Instructions

  • Preheat Oven: Set your oven to 350°F. Line a 9x9x2-inch baking pan with parchment paper, leaving some overhang on the sides.
  • Make the Crust: In a medium bowl, mix together 1/2 cup brown sugar, softened butter, and 1 cup of flour. Use a pastry cutter or your hands to form fine crumbs. Press this mixture evenly into the prepared pan, using the bottom of a measuring cup to press it down firmly.
  • Bake the Crust: Place the crust in the preheated oven and bake for 10 minutes.
  • Prepare the Filling: While the crust is baking, mix together the eggs, remaining 1/2 cup brown sugar, corn syrup, vanilla extract, 2 tablespoons of flour, salt, and baking powder in a large bowl. Use a stand mixer or hand mixer to combine until smooth. Fold in the shredded coconut and chopped pecans.
  • Add the Filling: Remove the crust from the oven after 10 minutes. Pour the filling mixture evenly over the crust.
  • Bake Again: Return the pan to the oven and bake for an additional 25 minutes, or until golden brown. Be careful not to overbake, as the edges can start to burn.
  • Cool and Chill: Let the bars cool completely on the counter. Once cool, place the pan in the refrigerator until well chilled.
  • Cut and Serve: Once chilled, lift the bars out of the pan using the parchment paper overhang. Cut into approximately 25 pieces, each about 1 inch in size.
  • Store: Keep the bars in an airtight container in the refrigerator for up to a week or freeze them for up to 2 months.

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