I've gone through so much butter, sugar, eggs and flour in the past week and a half it's ridiculous. My mixer has been getting a good work-out, unlike me:). This past Saturday I made pecan bars for the lunch for the pioneers (This was one of the things someone volunteered me for:), I was happy to help though). I was a little nervous since I have never made them before, but I think they turned out really well.
When I think of a pecan bar I picture a flaky buttery crust, a soft sugary center (preferably with bourbon in it- yum!), and then a nutty crunchy top. These were a little more crispy/crunchy, the nuts were mixed into the sugar and butter topping so it was two layers instead of three. The crust was just as I imagined though, melt-in-your-mouth good:) I would like to try another recipe I found for them at some point, just to compare.
For the crust you will need:
- 1 1/2 sticks cold unsalted butter, cubed, plus more for dish
- 1 1/2 cups all-purpose flour
- 2/3 cup light brown sugar
- 1 tsp kosher salt
- 1 stick unsalted butter, softened
- 1 cup light brown sugar
- pinch salt
- 1/3 cup light corn syrup
- 1/4 all-purpose flour
- 3 cups coarsely chopped pecans
- Make sure your butter for the crust is cold. Try not to handle it too much while cubing it, allowing it to soften.
- Fill a cup with cold water and a couple ice cubes to use for the crust. I added 1 tsp extra for it to come together.
- I checked it at 30 minutes and let it go to 35. This was a mistake. The edges were a little overcooked and I had to trim them off. Depending on your oven, I would go with the shorter time, it will continue to cook a little in the pan after you take it out of the oven anyway.