Step by step method

1. Preheat the Oven and Prepare the Pan:

2. Preheat the oven to 180°C and line a square baking pan (approximately 20cm x 20cm) with baking paper.

3. Make the Base:

4. In a bowl, mix together the melted Stork Baking Margarine, light brown sugar, and vanilla extract until smooth. Add the flour and salt, then stir until a dough forms.

5. Bake the Base:

6. Press the dough into the prepared baking pan to form an even layer. Bake for 10 minutes in the preheated oven, then remove from the oven to prepare the filling.

7. Make the Pecan Pie Filling:

8. In a separate bowl, whisk together the light brown sugar, dark brown sugar, melted Stork Baking Margarine, eggs, and vanilla extract until smooth and fully combined. Gently fold in the chopped raw pecans.

9. Assemble and Bake the Bars:

10. Pour the pecan pie filling over the partially baked crust. Return the pan to the oven and bake for 25-30 minutes, or until the filling is set and a toothpick inserted into the centre comes out clean.

11. Cool and Slice:

12. Allow the bars to cool completely in the pan before slicing them into squares.

13. Storage Instructions

14. Store the bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge, where they will last for up to 1 week. Allow the bars to come to room temperature before serving for the best texture and flavour. Alternatively, you can freeze the bars for up to 3 months. To freeze, wrap them tightly in plastic wrap or foil and place in a freezer-safe container. Let them thaw at room temperature before enjoying them.