Ingredients: |
Ingredients: Crust:
1 1/3 cups sifted all-purpose flour
½ tsp. baking powder
½ cup brown sugar, firmly packed
1 stick (1/2 cup) unsalted butter, cut into 1-inch slices
Topping:
2 eggs
1 tsp. vanilla
¼ cup brown sugar, firmly packed
¾ cup corn syrup
3 TB all-purpose flour
2 cups pecan halves
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Directions: |
Directions:CRUST-
Adjust a rack one third up from the bottom of the oven and preheat it to 350. Prepare a 13x9x2” pan as follows: Turn the pan upside down and place a 17” length of aluminum foil shiny side down over the inverted pan. Turn down sides and corners of the foil just to shape it. Remove the foil and turn the pan right side up. Place the foil in the pan. In order not to tear the foil place the folded towel or a potholder in the pan, and press the foil gently into place with the towel. Coat the foil with melted butter, spreading it thin with a pastry brush.
Mix the flour and baking powder together into a bowl. Stir in the sugar. Add the pieces of butter into the bowl with the dry ingredients. With a pastry cutter, cut in the butter until the mixture resembles fine meal.
Turn the crust mixture into the buttered pan. With your fingertips, and with the palm of your hand, press down on the crust to make a smooth firm layer. Set aside and prepare the topping.
TOPPING-
In a bowl, beat the eggs lightly just to mix. Add the vanilla, sugar, corn syrup, and flour, and then beat until smooth.
Pour the topping over the crust and tilt the pan gently to form an even layer. If the pecan halves are large they may be placed evenly, rounded side up, to cover the topping completely. But if the halves are small or if you use pieces, sprinkle them over the topping. Bake for 35-40 minutes, reversing the position of the pan once during the baking to ensure even browning. If the cake puffs up during baking, pierce it gently with a cake tester or a small knife to release the trapped air. Bake until the top is golden brown. Dow not over bake; the bars should remain slightly soft in the center.
Cool the bars in the pan for 15-20 minutes. Then remove from the pan. When the bars are completely cool (around 2-3hours) they may be cut. For a bit quicker way to cool, place in the freezer for 20 minutes and then transfer to a refrigerator for an hour.
Do not cut with a plain straight knife. This will squash them and they will not look nice. Use a serrated bread knife and saw them into bars or squares. They must be completely cooled. They can be stored in the freezer for up to two weeks. |
This recipe for Georgia Pecan Bars is from