Texas Pecan Pie Bars [Menu]

I love Pecans. Despite how their price continues to rise in my area, they are, by far, my favorite nut to put into desserts or sprinkle - candied - on salads. So, when my turn came around for Project Pastry Queen, I figured I might as well celebrate that love with some Texas Pecan Pie bars.

Sadly, I don't have any pictures to go along with this post (although the recipe could speak for itself, I suppose), but I hope you'll head over to PPQ headquarters and see what the other ladies made of this challenge.

Texas Pecan Pie Bars

From The Pastry Queen by Rebecca Rather

CRUST

- 1 1/2 cups (3 sticks) unsalted butter, at room temperature

- 1 cup firmly packed golden brown sugar

- 4 cups all purpose flour

- 1 tsp salt

FILLING

- 8 large eggs

- 6 cups firmly packed golden brown sugar

- 1/4 cup bourbon (optional)

- 6 Tbsp unsalted butter, melted

- 2 Tbsp vanilla extract

- 1 cup all purpose flour

- 1 tsp salt

- 2 cups sweetened flaked coconut

- 2 cups pecan halves

To Make the Crust….

1) Preheat the oven to 350[degrees]F, and grease a 12" x 17" baking pan with butter or cooking spray.

2) Using a mixer fitted with a paddle attachment, beat the butter in a large bowl on medium speed (about 1 minute). Add the sugar and beat about 1 minute, until fluffy. Add the flour and salt; mix on low speed until evenly incorporated but still crumbly

3) Press the mixture evenly over the bottom of the prepared pan.

4) Bake the crust for 15 to 20 minutes, until it has darkened to a deep golden brown. Leave the over at 350[degree}F.

To Make the Filling….

1) Whisk the eggs and sugar in a large bowl until blended. Stir in the bourbon, butter, vanilla, flour, and salt, then the coconut and pecans.

2) Pour the filling over the crust, spreading evenly. Bake until set, 25 to 30 minutes (mine took a little longer - about 35 - 40 minutes). Cool thoroughly, at least 30 minutes (once again, mine sat took well over an hour to fully cool and set properly - we ended up sticking it in the fridge for a bit), before cutting into 3-inch squares of diamonds. (Yields about 2 1/2 dozen bars!)