Pecan Bars

Pecan Bars

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  • Prep Time


  • Total Time


  • Servings




  • cups all-purpose flour

  • cup (3 stick) unsalted butter, chilled and cut into small pieces

  • cup sugar

  • teaspoon salt

  • 3

    large egg, lightly beaten


  • cup packed light-brown sugar

  • ¾

    cup light corn syrup

  • ¾

    cup heavy cream

  • ¾

    teaspoon salt

  • 4

    cups pecans

  • cup (3 stick) chilled unsalted butter, cut into small pieces


•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. •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. •Prick bottom of dough; bake until lightly golden, 22 to 25 minutes. Let cool while preparing filling. •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. •Remove pan from heat. Whisk in cream and salt; mix in pecans. •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). •Bake until bubbling and amber-colored, 18 to 22 minutes. Cool completely in pan. •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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