Ingredients: |
Ingredients: Crust
Cooking spray
2 cups all-purpose flour
13 Tbsp unsalted butter, 8 Tbsp cold&cubed & 5 Tbsp melted
½ cup sugar
½ tsp kosher salt
Filling
4 large eggs
2½ cups roughly chopped pecans
1¾ cups sugar
1½ cups light corn syrup
2 tsp vanilla extract
½ tsp kosher salt
3 Tbsp melted unsalted butter
Whipped cream, for serving
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Directions: |
Directions:For the crust: Preheat the oven to 350°. Spray a 9x13" glass baking dish with cooking spray to coat all sides. Line the bottom with parchment paper, leaving some overhanging the sides so it's easier to remove from the baking dish later.
In a food processor, pulse the flour, cold butter, sugar, and salt until well combined. Slowly pour in the melted butter and pulse until the mixture crumbles like sand, about 1 minute. Using your hands, press the mixture evenly into the prepared baking dish, covering the bottom completely. Bake until the crust is light brown, 25 minutes. Set aside, and leave the oven on.
For the filling: In a large bowl, whisk the eggs for about 15 seconds. Add the chopped pecans, sugar, corn syrup, vanilla & salt. Mix well to combine. Slowly stir in the melted butter until well combined. Evenly pour the mixture over the warm crust. Bake until the center is slightly puffed and set, 45-50 minutes. Let cool for 2 hours.
Using a sharp knife or serrated knife, cut into 20 squares and serve with a spoonful of fresh whipped cream. (For a more precise cut, place a piece of wax paper on a work surface, gently pop the contents out of the dish onto the paper, and cut). |
This recipe for Pecan Bars is from