Pecan Bars

By lindybug

Ingredients

• Crust:
• 1 1/2 cups all purpose flour
• 1/4 cup sugar
• 1/4 tsp salt
• 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
• 1 large egg, lightly beaten
• Filling:
• 1/2 cup (1 stick) unsalted butter
• 3/4 cup packed light brown sugar
• 1/4 cup light corn syrup
• 1/4 cup heavy cream
• 1/4 tsp salt
• 8 oz (about 2 cups) pecans

Details

Servings 24

Preparation

Step 1

To make Crust: Preheat oven to 375 degrees. Line a 9" square baking pan with foil. In 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. Transfer dough to prepared pan; with floured fingers and an offset spatula, press firmly into bottom and 3/4" up sides. Freeze until firm, about 15 min. Prick bottom of dough; bake until lightly golden, 22-25 min. Let cool while preparing filling.

To make 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 min. Remove pan from heat. Whisk in cream and salt; mix in pecans.

To assemble and bake: Spoon hot filling evenly over crust, using spoon to arrange and press in nuts so they fit snugly (create as flat as possible). Bake until bubbling and amber-colored, 18-22 min. Cool completely in pan. Using foil, lift cake from pan; peel off foil. With a sharp knife, trim edges (if desired). Cut into even strips, cut each strip crosswise into 4 even strips to make 24 bars.