Photo: Pecan Bars Recipe
Ingredients
For the crust:
- 1/2 cup pecans, toasted and roughly chopped
- 6 tablespoons cold unsalted butter (3/4 stick), cut into small chunks
- 1 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1 teaspoon kosher salt
For the filling:
- 3/4 cup packed light brown sugar
- 1/4 cup light molasses
- 1/3 cup light corn syrup
- 4 tablespoons unsalted butter (1/2 stick), melted
- 1 tablespoon dark rum, optional
- 1 tablespoon vanilla extract
- 1/2 teaspoon kosher salt
- 2 large eggs, beaten
- 1 cup toasted and roughly chopped pecans
Directions
For the crust: Heat the oven to 350 degrees F and arrange a rack in middle. Line an 8 by 8-inch baking dish with aluminum foil, leaving a few inches of overhang on each side.
Combine the pecans, butter, flour, sugar, and salt in bowl of a food processor and pulse until the mixture is well combined and it resembles coarse meal. Press the mixture evenly into the prepared baking dish and bake until lightly golden, about 25 to 30 minutes. Remove from the oven and immediately make the filling.
For the filling: Whisk together the sugar, molasses, corn syrup, butter, rum if using, vanilla, salt, and eggs in a small bowl until well combined. Add the pecans and stir to coat. Pour the pecan mixture over the hot crust and return the baking dish to the oven.
Bake until top is browned and set, about 25 to 30 minutes. Remove from the oven and let cool completely before removing from dish and cutting into 1-inch squares.
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By mazurnadezhda_2...
Harrisonburg, VA
on November 24, 2011
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After reading reviews, I decided to make a double batch for a large crowd of relatives. It's so easy to make and tastes soooo good! I agree with the other reviewer that salty taste is prominent, and it should be cut. I may write another post note after Thanksgiving dinner. Try it yourself, you won't regret it!
By JohnE O13
Cincinnati, OH
on August 15, 2011
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These were seriously good eats. Dark rum is not an option, it is mandatory. The only comment I have is the salt level is very prominent. This was probably developed using Diamond Kosher which is slightly bigger than Morton Kosher. If you're using anything other than Diamond then you might want to cut the salt by 10-25%. I was thinking of drizzling some melted chocolate on top of these but this recipe is excellent without any riffing.
By cmeades_11869203
Hill City, MN
on December 31, 2009
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I cannot say this enough.. this was so freakin good!!!!! I made it for a pot luck at church.. they were gone in no time. I had so many people asking for the recipe. They are so much easier than making a whole pecan pie... and just easier to eat. I skipped the rum, bucause i'm not a fan. I'm gonna make these again tomorrow they are so good... Make these!!! Foil worked great for me.. didn't spray or anything.. i stuck them in the freeze when done... and the foil came right off.
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