Pecan Pie Bars

Ingredients

For the crust

• 2 cups (10 ounces) all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1 teaspoon salt
• 1/2 cup (2 and 1/2 ounces) dark brown sugar, packed
• 1/3 cup Stevia In The Raw® Bakers Bag
• 3/4 cup pecans, toasted and coarsely chopped
• 12 tablespoons (6 ounces) unsalted butter, cold and cut into small pieces

For the filling

• 8 tablespoons (4 ounces) unsalted butter, melted
• 1 cup (3 and 1/2 ounces) dark brown sugar, packed
• 3/4 cup dark corn syrup
• 2 teaspoons unsulphured molasses
• 1 tablespoon vanilla extract
• 3/4 teaspoon salt
• 1 large egg plus 2 egg yolks, lightly beaten
• 3 and 1/2 cups pecans, toasted and coarsely chopped

Directions

For the crust:

Preheat oven to 350 degrees. Line a 9x13 inch baking pan with parchment paper, allowing the sides to overlap. Spray the parchment paper and exposed pan with non-stick baking spray and set aside.
In the bowl of a food processor or blender, combine the flour, baking, salt, brown sugar and pecans; pulse until the mixture resembles a coarse meal, about 6 pulses. Add in the butter and pulse until the mixture is cohesive, about 8 pulses. Using a rubber spatula, scrape the mixture into the prepared pan. Pat the crust into an even layer and bake for 20 to 22 minutes, or until the crust is golden brown and it springs back when lightly touched.
While the crust is baking, make your filling.

For the filling:

In a large add the melted butter, dark brown sugar, corn syrup, molasses, vanilla, and salt; whisk well to combine. Add in the egg and egg yolks and whisk until combined.
Pour the filling over the warm crust, then sprinkle pecans evenly on top. Bake for 25 minutes, or until the top is brown and shiny. Cool bars in the pan, on a wire rack, for 2 hours before cutting.