Ultranutty Pecan Bars

[feather]

I found this recipe and it looked really good (and it is).

So I made it as I found it.

www.browneyedbaker.com/ultranutty-pecan-bars/

In the recipe, it makes a crust, then the topping, then bakes it. Instead of like most recipes where the crust is baked prior to the topping, this one isn't.

DH loved it but the crust could have been cooked longer so I suggest, using this recipe except baking the crust before topping it, for 12-16 minutes first, then topping it. That's how most recipes are formulated and probably for good reason.

How does it taste? It is awesome. It takes 1 lb of pecans, very little crust and very little sweet filling. DH doesn't like crust on pies....so this is a compromise for us.

For the Crust:

1¾ cups all-purpose flour
6 tablespoons granulated sugar
½ teaspoon salt
½ cup unsalted butter, melted

For the Topping:

¾ cup light brown sugar
½ cup light corn syrup
7 tablespoons unsalted butter, melted and still hot
1 teaspoon vanilla extract
½ teaspoon salt
4 cups (1 pound) pecan halves, toasted
½ teaspoon flake sea salt (optional)

350 deg F for 25 minutes.

[mzgarden]

yum, and it makes a 9x13 pan so that's a good amount of bars. feather, Thanks for sharing.

[feather]

Nov 22, 2018 11:43:46 GMT mzgarden said:

yum, and it makes a 9x13 pan so that's a good amount of bars. feather , Thanks for sharing.

I didn't have a square 8x8 inch pan, which most of the recipes were designed for....but this one was just the right size. After it was baked, we slid the parchment and bars out of the pan, and let it cool on the breadboard. Then it cut cleanly and didn't fall apart.