Bake it easy: Chocolate chip pecan pie bars
These pecan pie-inspired bars are for people who can’t muster the energy to make a full-blown pie, pastry and all.
225g unsalted butter, melted and cooled, plus extra for greasing
350g plain flour
200g caster sugar
¼ tsp fine sea salt
85g mini chocolate chips
FOR THE TOPPING
300g golden syrup
4 large eggs
100g light brown sugar
¼ tsp fine sea salt
3 tbsp dark spiced rum or other dark liquor, eg whisky (optional)
1 tsp ground cinnamon
1 tsp vanilla extract
50g rolled oats
150g roughly chopped pecans
- Lightly grease a 23cm x 33cm baking tin and line with a large single sheet of parchment paper that covers the base and sides.
- Place the flour, sugar and salt in a large bowl and stir to combine. Make a well in the middle, then pour in the melted butter and mix with a butter knife until a dough just starts to form. Add the chocolate chips and stir briefly to distribute.
- Scrape the mixture into the prepared tin and press into an even layer. Refrigerate for 30 minutes, or until firm.
- Preheat the oven to 180C/ 160C fan/gas 4. Prick the chilled biscuit base with a fork and bake for about 35 minutes, or until golden brown. Set aside, but keep the oven on while you prepare the topping.
- Put the golden syrup, eggs, sugar, salt, rum (if using), cinnamon and vanilla into a large bowl and whisk together until smooth. Add the oats and pecans and whisk to combine. Pour the filling on to the biscuit base and spread around a little to cover evenly. Bake for about 30 minutes or until the topping is set. Set aside to cool completely in the tin.
- Use the parchment paper to carefully lift the bake out of the tin, then use a sharp knife to cut into bars or squares. If stored in a sealed container, the bars will keep for three to four days, but the base will soften.
TIP Once the final bake has cooled, refrigerating it for 30 minutes or so can make it easier to lift from the tin and also help with cutting neat squares.