Try Craig Allen’s Pecan Bars
This is fast becoming another family favorite dessert!
Pecan Bars are relatively easy to make...
The only down side is:
Have you checked the price of pecans lately? I got..."sticker shock" (above)!
Its still sooooo worth it.....so, let's get started!
For the crust:
1&1/4 C (2.5 sticks) butter, room temperature
6 tablespoons sugar
2 large eggs
1&1/2 teaspoons pure vanilla extract
2&1/4 C all purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
Beat the butter and sugar in a bowl, with a paddle attachment, until light. About 3 minutes.
Add eggs and vanilla, and mix well.
Sift the flour, baking soda and salt together...then mix these dry ingredients into the wet ingredients, on slow speed, until just combined.
Press the dough evenly into an ungreased 9x13 pan. It's very sticky...
Bake 15 minutes at 350, until the crust is set, but not browned.
Allow to cool.
For the topping:
1/2 pound (2 sticks) butter
1/2 C light corn syrup
1&1/2 C light brown sugar, packed
2 tablespoons heavy cream
1 pound pecans, chopped
Combine the butter, corn syrup, and brown sugar in a large, heavy-bottom saucepan.
Cook over low heat, until the butter is melted. Stir with a wooden spoon.
Now...here's where it gets interesting!
Raise the heat...and boil for 3 minutes. Stir occasionally...
Remove from the heat...
...and stir in the heavy cream, and pecans!
Pour the nut mixture over the cooled crust...trying not to get the filling between the crust and the pan.
Bake approximately 25 minutes, at 350.
Remove from oven, and allow to cool.
Cut into bars, and serve!
Note that you can always wrap "leftover" bars in plastic wrap, and refrigerate them...but, I'm betting that they won't last long enough...