Carolina Pecan Pie Bars

First, I'll admit...I'm a slave to my computer and when it acts up, well you know what I'm talking about.  I have a Mac and when the color-wheel kept showing up and making it impossible to post things, it was time to stop everything and get to the bottom of the cause.  The "Genius Bar" (which is appropriately named!) discovered I had a corrupted FireFox file and I bet you can imagine my panic with all the files I have for work and home that it could possibly be my hard drive.  My advice--buy an external drive and periodically download your files!

Now, back up and running...it's National Pecan Month in North Carolina and the recipe I came up with today focuses on the only major tree that grows in North America.  Pecan trees is a member of the Hickory genus and can grow between 66-131 feet tall.  Known by bakers for Pecan Pie and Praline Candy in New Orleans, but it is also found in furniture making, flooring, and uses in smoking meats.  These amazing trees can bear up to 300 years and makes that pretty impressive in my book.

These bars not only have their "roots" from the well-known pies we serve (for holidays), but with an added twist of chocolate, the Derby Pie that accompanies the Kentucky Derby celebration coming up in May.   A delicious way to honor this nut and the state we call home now~North Carolina.  

Carolina Pecan Pie Bars
Makes about 2 dozen bars.  Preheat oven to 350F-degrees. Line a 13 x 9-inch baking pan with heavy aluminum foil and spray with a nonstick spray with flour.  I used my 13 x 9-inch springform pan, so I only sprayed it.

 

Crust:
3 cups graham cracker crumbs
1/2 cup (1 stick) unsalted butter, melted
1/3 cup granulated sugar
1 large egg white, lightly beaten

In a medium bowl, combine all the ingredients and stir together until well combined.  Press crumb mixture into the bottom of the prepared pan.  Bake for 10 minutes.  Allow to cool completely.

I use the bottom of the measuring cup to press the crumbs! 

Filling:
1 cup firmly packed light brown sugar
1/2 cup light corn syrup
1/2 cup dark corn syrup
1/4 cup (1/2 stick) unsalted butter, melted
3 large eggs
2 tsp. vanilla extract
2 cups chopped pecans (measure after chopping)
1-12oz bag mini semisweet or bittersweet chocolate chips

In a large bowl, combine the brown sugar and corn syrups.  Add the eggs, melted butter and vanilla and whisk until combine.  Stir in the pecans and chocolate chips;  gently pour the mixture over the prepared crust.  Bake 35 to 40 minutes or until set in the center.

Remove from the oven and cool slightly.  I used a straight metal spatula to go around the edges to loosen the bars, then removed the sides.

If you use the heavy aluminum foil, extend over the sides so you can pull the bars out of the pan and make it easier to cut.

These bars are a wonderful addition to the dessert table for the holidays in a bite-size replacement.  We love Pecan Pie and I've certainly made a bunch, not only with my mom, but for my own family and this maybe a replacement. Enjoy!