Ingredients
1 package of refrigerated pie crusts containing 2 crusts, each weighing 16 oz.
1 cup of clear corn syrup
1 cup of packed brown sugar
1/2 cup of butter without salt, melted
3 big eggs
1 teaspoon of vanilla flavoring
1 and a half cups of pecan halves
1/4 teaspoon of salt
Preparation
Preheat Oven: Preheat your oven to 350°F Grease a 9×13-inch baking pan.
Prepare Pie Crust: Roll out the refrigerated pie crusts and fit them into the bottom of the greased baking pan, pressing down gently to cover the entire bottom.
Make Filling: In a large mixing bowl, whisk together the corn syrup, brown sugar, melted butter, eggs, vanilla extract, and salt until smooth. Stir in the pecan halves until evenly coated.
Pour Filling: Pour the pecan filling over the pie crust in the baking pan, spreading it evenly.
Bake: Bake in the preheated oven for 30-35 minutes, or until the filling is set and the top is golden brown. Allow to cool completely before cutting into bars.
Servings: 12 bars ENJOY
