Pecan Bars

Photo by wendi m.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Makes 24

  • FOR THE CRUST:

  • 1 1/2

    cups all-purpose flour

  • 1/2

    cup (1 stick) unsalted butter, chilled and cut into small pieces

  • 1/4

    cup sugar

  • 1/4

    teaspoon salt

  • 1

    large egg, lightly beaten

  • FOR THE FILLING

  • 3/4

    cup packed light-brown sugar

  • 1/4

    cup light corn syrup

  • 1/4

    cup heavy cream

  • 1/4

    teaspoon salt

  • 8

    ounces (about 2 cups) pecans

  • 1/2

    cup (1 stick) chilled unsalted butter, cut into small pieces

Directions

Directions 1.Preheat oven to 375 degrees. Line a 9-inch square baking pan with foil. In a food processor, pulse flour, sugar, and salt to combine. Add butter; pulse until mixture resembles coarse meal. Add egg; pulse just until a dough forms. 2.Transfer dough to prepared pan; with floured fingers and an offset spatula, press firmly into bottom and 3/4 inch up sides. Freeze until firm, about 15 minutes. 3.Prick bottom of dough; bake until lightly golden, 22 to 25 minutes. Let cool while preparing filling. 4.Make the filling: In a large saucepan, bring butter, brown sugar, and corn syrup to a boil over high heat, whisking constantly, until smooth; continue boiling, without stirring, until slightly darkened, about 2 minutes. 5.Remove pan from heat. Whisk in cream and salt; mix in pecans. 6.Assemble and bake: Spoon hot filling evenly over crust, using spoon to arrange and press in nuts so they fit snugly (create as flat a surface as possible). 7.Bake until bubbling and amber-colored, 18 to 22 minutes. Cool completely in pan. 8.Using foil, lift cake from pan; peel off foil. With a sharp knife, trim edges (if desired). Cut into 6 even strips; cut each strip crosswise into 4 even strips to make 24 bars.

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