Ingredients: |
Ingredients: Crust:
2 c unbleached flour
1/2 tsp baking powder
2 tsp Kosher salt
2/3 c packed light brown sugar
1/2 c pecans, toasted and chopped coarse
12 T (1 1/2 sticks) cold unsalted butter, cut into small pieces
Filling:
8 T (1 stick) unsalted butter, melted
1 c packed light brown sugar
2/3 c light corn syrup
4 tsp vanilla extract
2 T Dark Rum (or bourbon)
1 tsp Kosher salt
2 large eggs, lightly beaten
4 c pecans, toasted and chopped coarse
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Directions: |
Directions:1. FOR THE CRUST: Oven rack middle and heat oven to 350 degrees. Spray a 9 X 12-inch baking pan with non-stick cooking spray. Place 1 sheet of aluminum foil or parchment paper lengthwise in the pan and another sheet across the width of the pan (perpendicular to each other), both hanging out at 2-4 inches over the side of the pan (the overhang will help in removal of the bars from the pan when cooled). Spray the sheets with non-stick cooking spray.
2. Place flour, baking powder, salt, brown sugar and 1/2 cup of the pecans in a food processor. Pulse about 5 times. Add the cold butter pieces and pulse until the about 8 more times until butter is in smaller pieces and incorporated into the mixture. Pat the mixture evenly into the prepared pan and bake until the crus is light brown, about 20 minutes.
3. FOR THE FILLING: While the crust is baking, whisk together the melted butter, brown sugar, corn syrup, vanilla, rum, and salt in a medium bowl until just combined. Add the eggs and whisk until incorporated.
4. Pour the filling on top of the hot crust and sprinkle the remaining 3 1/2 cups chopped pecans over the filling. Bake until the top is brown and cracks start to form on the surface, 22 to 25 minutes.
5. Cool on a wire rack for 1 hour. Remove the bars from the pan using the foil or parchment handles and transfer to a cutting board. Cut into bars measuring 1 1/2 by 2 1/4 inches.
This recipe is adapted from Baking Illustrated, "The Practical Kitchen Companion for the Home Baker" by the Editors of "Cook's Illustrated" Magazine (2004). |
This recipe for Pecan Bars original recipe from Baking Illustrated (2004) is from