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    Ultranutty Pecan Bars


    Source of Recipe


    America’s Test Kitchen

    Recipe Introduction


    These were really good and very easy. You mix up the crust and press it in the pan. Then you mix up the pecan layer and pour it on top. No need to bake the crust separately. Loaded with pecans and not too sweet.

    Recipe Link: https://www.americastestkitchen.com/recipes/8571-ultranutty-pecan-bars

    List of Ingredients




    CRUST
    1 3/4 C. (8 3/4 ounces) AP flour
    6 T. sugar
    1/2 t. table salt
    8 T. unsalted butter, melted

    TOPPING
    3/4 C. packed (5 1/4 ounces) light brown sugar
    1/2 C. light corn syrup
    7 T. unsalted butter, melted and hot
    1 t. vanilla extract
    1/2 t. table salt
    4 C. (1 pound) pecan HALVES, toasted at 350F for 8-12 minutes - shaking pan halfway through
    1/2 t. flake sea salt

    Recipe



    CRUST: Place the oven rack on the lowest position. Heat oven to 350F. Fashion a ‘sling’ out of non-stick foil (or use regular foil and spray with non-stick spray) for a 13x9-inch baking pan using two sheets of foil placed perpendicular to one another. Press the sheets into the pan leaving a couple of inches hanging over the sides.
    Whisk together the flour, sugar, and salt in a bowl. Add the butter and stir until it begins to form a dough. Switch to your hands and mix until the flour is completely combined. The dough should hold together when you squeeze a clump of it. Scatter tablespoon sized pieces over the bottom of the pan. Press and smooth over the surface into an even thickness.
    TOPPING:
    Mix the sugar, corn syrup, melted butter, vanilla and table salt in a bowl until smooth – it will resist combining, but persist and it will come together. Fold in the pecans and mix well. Pour this mixture over the crust and spread out – a few bare spots is fine, the filling will spread a bit. Bake 23-25 minutes – the topping should be evenly spread and bubbling all over. Sprinkle with the sea salt.

    Place on a wire rack and let cool completely – approximately 1 1/2 hours. Lift out of the pan using the foil sling. The edges will be a little uneven and firmer than the middle. If you like, you can cut off 1/4-inch from the edges. I didn’t bother with this. Cut into 24 bars. Store, covered, at room temperature for up to 5 days.

    Makes 24 bars.

 

 

 


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