Pecan Bars I
From Sweet Pea’s Kitchen
These pecan bars are rich and gooey, but don’t have too much filling. The salted crust complements the pecans, but you can reduce the salt if you’d like.
Makes about: 32 cookies (depends on how you cut them)
Prep time: 25-30 minutes
Bake time: 40 minutes total
1 cup all-purpose flour
1/3 cup brown sugar
¼ cup coarsely chopped toasted pecans
1 tsp salt (you can reduce if you’d like)
¼ tsp baking powder
6 tbsp unsalted butter, cold
½ cup brown sugar
1/3 cup corn syrup
4 tbsp melted unsalted butter
1 tbsp rum
2 tsp vanilla
½ tsp salt
1 large egg
2 cups toasted pecans
square baking pan (8×8 or 9×9) lined with parchment paper
1. Preheat oven to 350F.
2. Toast pecans in preheated 350F oven for 6-8 minutes until fragrant. Remove and let cool before using.
3. Make crust:
a. Beat butter until smooth using a hand mixer or by hand.
b. Beat in sugar, salt, and baking powder.
c. Beat in flour and pecans using a hand mixer. By hand, you will need to use your fingers to crumble the butter into the flour. The mixture will resemble sand.
d. Pour the sandy mixture into prepared pan. Spread evenly and press until flat.
e. Bake until crust is light brown, about 15-20 minutes.
4. Make filling
a. Mix together butter, corn syrup, rum, and vanilla.
b. Stir in brown sugar and salt until combined.
c. Whisk in egg.
5. Pour filling over crust.
6. Sprinkle with pecans
7. Bake 20-25 minutes until top is brown until the top cracks. Cool before cutting.