PECAN PIE BARS
These
rich and gooey pecan pie bars are the ultimate holiday dessert, perfect for
feeding a crowd!
Course Dessert
Cuisine American
Keyword pecan
bars, pecan pie bars
Prep Time 20 minutes
Cook Time 40 minutes
Total
Time 1 hour
Calories 464 kcal
Author Dinner
at the Zoo
Ingredients
·
2 cups unsalted
butter at room temperature, divided use
·
2 cups light
brown sugar packed, divided use
·
2 tablespoons vanilla
bean paste divided use (can substitute vanilla extract)
·
2 cups all
purpose flour
·
1/2 cup light
corn syrup
·
1/4 cup heavy
cream
·
1 pound raw
pecans chopped
Instructions
1. Preheat the oven to 350 degrees F. Line a
9"x13" pan with parchment paper for easy bar removal.
2. In a large bowl using a hand mixer, cream 1
cup of the butter and 1/2 cup of the brown sugar until light and fluffy, about
3 minutes.
3. Add 1 tablespoon of the vanilla bean paste
and mix until combined. With the mixer on low speed, add the flour and mix
until the flour and butter have come together.
4. Scoop the dough into the pan. Use your
fingertips to press the dough evenly into the pan. It may fight you at first.
Stick with it and it will come together.
5. Bake for 15 minutes, until crust is lightly
browned around the edges. All the crust to cool in the refrigerator or freezer
while you prepare the filling, but leave the oven on.
6. In a 4 quart saucepan over medium-high heat,
combine the remaining 1 cup of butter, the remaining 1 1/2 cups of brown sugar
and the corn syrup. Stir until well blended.
7. Bring to a boil and stir frequently for 3
minutes. The mixture will get light and airy. Remove the pan from the heat and
add the heavy cream and the remaining tablespoon of vanilla bean paste. Stir
until combined.
8. Add the pecans and stir until they are
completely coated.
9. Remove the shortbread crust from the
refrigerator or freezer and pour the topping over the crust, using a spatula to
spread it into an even layer. Return the pan to the oven and bake for 25
minutes, until the pecan topping is set (it will move slowly when you jiggle
the pan).
10. Allow the bars to cool completely before cutting
into squares.
Recipe
Notes
Recipe from The Simple
Kitchen by Chad and Donna Elick.
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