Pecan Bars

Pecan Bars

PREP TIME:
1 hour

DIFFICULTY:
intermediate

COOK TIME:
45 minutes

SERVINGS:
24 servings

This recipe is amazing! These pecan bars are gooey and will make your mouth water just by looking at them! 

WHAT YOU’LL NEED:

  • Crust
    • 1 cup of flour
    • 1/4 teaspoon of baking powder
    • 1 teaspoon of salt
    • 1/2 cup of packed light brown sugar
    • 2 cups of pecans, toasted and chopped, divided
    • 6 tablespoons of cold unsalted butter cut into small pieces
  • Filling
    • 4 tablespoons of unsalted butter, melted
    • 1/2 cup of packed light brown sugar
    • 1/3 cup of light corn syrup
    • 2 teaspoons of vanilla extract
    • 1 tablespoon of bourbon or dark rum
    • 1/2 teaspoon of salt
    • 1 large egg, lightly beaten

DIRECTIONS:

  1. Preheat oven to 350 degrees F. Spray a 9-inch pan with nonstick cooking spray. Fold 2 pieces of foil or parchment paper lengthwise to measure 9 inches wide. Fit 1 sheet in the bottom of the pan, pushing into corners and up sides of the pan. Fit second sheet in pan in the same matter perpendicular to the first sheet. Spray sheets with nonstick cooking spray.
  2. Place flour, baking powder, salt, brown sugar and 1/4 cup of pecans in a food processor. Pulse 5 times in one-second bursts or until mixture resembles coarse cornmeal. Add butter. Pulse 8 times in one-second bursts. or until mixture resembles sand. Pat mixture evenly into prepared pan. Bake for 20 minutes or until crust is light brown and springs back when touched. 
  3. Meanwhile, in a medium bowl, whisk together melted butter, brown sugar, corn syrup, vanilla, bourbon, and salt until just combined. Add egg and whisk until incorporated. 
  4. Pour filling over hot crust. Sprinkle remaining 1 3/4 cup of pecans evenly over the top. Bake for 22-25 minutes or until top is brown and cracks start to form across the surface. Cool on wire rack for about 1 hour. Remove bars from pan using foil or parchment paper “handles”. Transfer to cutting board and cut into 1 1/2 inch pieces. 

Article Provided By: Allison Thomas
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