Pecan Bars

Name: Pecan Bars
Cook time: 47 min
Total time: 47 min
Yield: 24 bars
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup unsalted butter, chilled and cut into small pieces; 1/4 cup sugar; 1/4 teaspoon salt; 1 large egg, lightly beaten; 3/4 cup packed light brown sugar; 1/4 cup light corn syrup; 1/4 cup heavy cream; 1/4 teaspoon salt; 2 cups pecans; 1/2 cup chilled unsalted butter, cut into small pieces

Submitted by Chef mariajane

"This is a fantastic recipe from Martha Stewart - so delicious!! These buttery treats are made with an easy press-in-the-pan shortbread crust."

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Ready In:: 47mins
Ingredients:: 11
Yields:: 24 bars

ingredients

FOR THE CRUST
1 ¹⁄₂ cups all-purpose flour
¹⁄₂ cup unsalted butter, chilled and cut into small pieces
¹⁄₄ cup sugar
¹⁄₄ teaspoon salt
1 large egg, lightly beaten
FOR THE FILLING
³⁄₄ cup packed light brown sugar
¹⁄₄ cup light corn syrup
¹⁄₄ cup heavy cream
¹⁄₄ teaspoon salt
2 cups pecans
¹⁄₂ cup chilled unsalted butter, cut into small pieces

directions

Preheat oven to 375°F Line a 9-inch square baking dish with foil.
FOR THE CRUST: In a food processor, pulse flour, sugar, and salt to combine. Add butter; pulse until mixture resembles coarse meal. Add egg; pulse just until a dough forms.
Transfer dough to prepared pan; with floured fingers and an offset spatula, press firmly into bottom and 3/4 inch up sides. Freeze until firm, about 15 minutes.
Prick bottom of dough; bake until lightly golden, 22-25 minutes. Let cool while preparing filling.
MAKE THE FILLLING: In a large saucepan, bring butter, brown sugar, and corn syrup to a boil over high heat, whisking constantly, until smooth; continue boiling, without stirring, until slightly darkened, about 2 minutes.
Remove pan from heat. Whisk in cream and salt; mix in pecans.
ASSEMBLE AND BAKE: Spoon hot filling evenly over crust, using spoon to arrange and press in nuts so they fit snugly (create as flat a surface as possible).
Bake until bubbling and amber-colored, 18-22 minutes. Cool completely in pan.
Using foil, lift cake from pan; peel off foil. With a sharp knife, trim edges (if desired). Cut into 6 even strips; cut each strip crosswise into 4 even strips to make 24 bars,.

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RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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