- 1 1/2 sticks (3/4 cup) cold unsalted butter, cubed, plus more for dish
- 1 1/2 cups unbleached all-purpose flour
- 2/3 cup light brown sugar
- 1 teaspoon kosher salt
- 1 stick (1/2 cup) unsalted butter, softened
- 1 cup light brown sugar
- Pinch salt
- 1/3 cup light corn syrup
- 1/4 cup unbleached all-purpose flour
- 3 cups coarsely chopped pecans
Preheat oven to 350 degrees F.
Line a 13 by 9-inch baking dish with foil allowing an overhang about 2 inches off the sides. Butter the foil.
In a food processor, blend together flour, sugar, butter and salt until the mixture resembles coarse sand. Add 2 tablespoons cold water and mix until the dough just holds together. Press dough into bottom of buttered baking dish and bake in oven until golden in color, about 20 to 25 minutes.
Meanwhile, make the filling. In a stand mixer fitted with paddle attachment, add the butter, brown sugar and a pinch of salt and mix on medium speed until light and fluffy, about 3 minutes. Add the corn syrup, flour and pecans and mix until just combined. Spread the filling over the baked crust and bake until golden brown, about 30 to 35 minutes. Remove the dish from the oven and allow it to cool completely in the pan.
Remove from pan by pulling up the foil sides and putting it on a cutting board. Cut bars in desired size with a sharp knife and arrange them on a serving tray. Can be stored in an airtight container up to 2 days.
Recipe courtesy Claire Robinson, 2010