Pecan Bars Americas Test Kitchen Recipes

PECAN BARS

Provided by Claire Robinson

Categories dessert

Time 2h25m

Yield 24 bars

Number Of Ingredients 10

Pecan Bars image

Steps:

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.

Ingredients

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

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Adjust oven rack to lowest position and preheat to 350 degrees F. Spray a 9x13-inch pan with non-stick cooking spray and line with parchment paper.
Make the Crust: In a medium bowl, whisk together the flour, sugar, and salt. Add the melted butter and stir with a wooden spoon until a dough begins to form. Using your hands, continue to combine until no dry flour remains and a small portion of dough holds together when squeezed in the palm of your hand. Evenly scatter tablespoon-size pieces of dough over the surface of the pan. Using your fingertips, press and smooth dough into even layer in the bottom of the pan; set aside.
Make the Topping: In a medium bowl, whisk together the brown sugar, corn syrup, melted butter, vanilla, and salt until smooth and completely incorporated. Fold the pecans into the sugar mixture until the nuts are evenly coated.
Pour the pecan topping over the crust and, using a rubber spatula, spread the topping over the crust, working it to the edges and into corners (there will be bare patches). Bake until the topping is evenly distributed and rapidly bubbling across entire surface, 23 to 25 minutes.

Pecan Bars Americas Test Kitchen Recipes

PECAN BARS

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