Preheat oven to 350°F. Mix flour, butter, powdered sugar and salt with an electric mixer until mixture resembles coarse crumbs. Press firmly and evenly into a greased 15 x 10 x 1-inch pan OR a 17 x 12 x 1-inch pan.
Bake 20 minutes, or until golden brown.
For FILLING:
Beat eggs, corn syrup, sugar, butter and vanilla in a large bowl until well blended. Stir in pecans.
Pour over hot crust; spread evenly.
Bake 25 minutes at 350°F until filling is firm around the edges and slightly firm in center. Cool completely on wire rack before serving.
Variations:
Almond Bars: substitute 2 cups sliced almonds for the 2-1/2 cups pecans.
Walnut Bars: substitute coarsely chopped walnuts for the pecans.
About Corn Syrup
See why there’s no substituting Karo® Corn Syrups for treats with a delicate sweetness and smooth texture
Preheat oven to 350°F. Mix flour, butter, powdered sugar and salt with an electric mixer until mixture resembles coarse crumbs. Press firmly and evenly into a greased 15 x 10 x 1-inch pan OR a 17 x 12 x 1-inch pan.
Bake 20 minutes, or until golden brown.
Beat eggs, corn syrup, sugar, butter and vanilla in a large bowl until well blended. Stir in pecans.
Pour over hot crust; spread evenly.
Bake 25 minutes at 350°F until filling is firm around the edges and slightly firm in center. Cool completely on wire rack before serving.
Almond Bars: substitute 2 cups sliced almonds for the 2-1/2 cups pecans.
Walnut Bars: substitute coarsely chopped walnuts for the pecans.
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