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Southern Pecan Bars

Southern Pecan Bars

Here’s a simple twist on the classic Southern Pecan Pie – Pecan Bars! Start with a tender crust freshly baked and ready to hold that creamy filling full of crunchy toasted pecans – perfect for any holiday buffet!

Pecan pie is a tradition on most Southern holiday tables. But there are other avenues to achieve that nutty decadence and this is one such path.

The crust is very simple with just four ingredients – flour, dark brown sugar, a dash of kosher salt and butter. It comes together quickly in your food processor or you can pull out a pastry knife and whip it up by hand.

Then the tender crust is topped with a luscious filling – very similar to the one used when making a traditional pecan pie. Dark brown sugar, whole eggs, corn syrup, butter and pure vanilla extract provide that familiar foundation for a mound of lightly toasted pecans.

With a quick whisk it’s ready in about 5 minutes then it’s off to the oven!

Pecan bars can be made a day or two before you need them making them an ideal dessert for a stress free holiday. Creamy, crispy nutty goodness in every bite!

Southern Pecan Bars

For the crust:

¾ cup butter – 1-1/2 sticks

1-3/4 cups all-purpose flour

1/3 cup dark brown sugar

1/8 teaspoon kosher salt

Cut the butter into cubes and freeze for 30 minutes. Toss the flour, the brown sugar and the kosher salt into the bowl of a food processor. Pulse together 5 to 6 times to combine. Add the cold butter cubes and pulse about 8 to 10 times or until the butter is in small pieces, about the size of peas. The mixture will be very crumbly and look nothing like a pastry dough.

Pour the crust mixture into a 9” x 13” baking dish that has been lightly sprayed with cooking spray. Press the dough evenly into the bottom of the baking dish.

Bake the crust in a 350-degree oven for 15 to 18 minutes or until it is set. Let the crust cool for about 10 minutes.

While the pastry cools make the filling.

For the pecan filling:

1 cup dark brown sugar

4 extra-large eggs

1 cup corn syrup

¼ cup butter, melted

1 teaspoon pure vanilla extract

1/8 teaspoon kosher salt

1-1/4 lightly toasted chopped pecans

In a large bowl whisk together the brown sugar with the eggs, corn syrup, butter, vanilla extract and kosher salt.

Stir in the pecans. Pour the filling over the top of the pastry crust.

Bake for 30 to 35 minutes or until the filling is just set in the center. Cool the pecan bars in the baking pan set on a wire rack. Once completely cool, cut into bars.

Makes about 2-dozen pieces.

Southern Pecan Bars, courtesy of Preserving Good Stock

November 9, 2018
: Makes about 24 pieces.

Here’s a simple twist on the classic Southern Pecan Pie – Pecan Bars! Start with a tender crust freshly baked and ready to hold that creamy filling full of crunchy toasted pecans – perfect for any dessert buffet!

By:

Ingredients
  • For the crust:
  • ¾ cup butter – 1-1/2 sticks
  • 1-3/4 cups all-purpose flour
  • 1/3 cup dark brown sugar
  • 1/8 teaspoon kosher salt
  • For the pecan filling:
  • 1 cup dark brown sugar
  • 4 extra-large eggs
  • 1 cup corn syrup
  • ¼ cup butter, melted
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon kosher salt
  • 1-1/4 lightly toasted chopped pecans
Directions
  • Step 1 For the crust:
  • Step 2 Cut the butter into cubes and freeze for 30 minutes.
  • Step 3 Toss the flour, the brown sugar and kosher salt into the bowl of a food processor. Pulse together 5 to 6 times to combine.
  • Step 4 Add the cold butter cubes and pulse about 8 to 10 times or until the butter is in small pieces, about the size of peas. The mixture will be very crumbly and look nothing like a pastry dough.
  • Step 5 Pour the crust mixture into a 9” x 13” baking dish that has been lightly sprayed with cooking spray. Press the dough evenly into the bottom of the baking dish.
  • Step 6 Bake the crust in a 350-degree oven for 15 to 18 minutes or until it is set. Let the crust cool for about 10 minutes.
  • Step 7 While the pastry cools make the filling.
  • Step 8 For the pecan filling:
  • Step 9 In a large bowl whisk together the brown sugar with the eggs, corn syrup, butter, vanilla extract and kosher salt.
  • Step 10 Stir in the pecans. Pour the filling over the top of the pastry crust.
  • Step 11 Bake for 30 to 35 minutes or until the filling is just set in the center.
  • Step 12 Cool the pecan bars in the baking pan set on a wire rack. Once completely cool, cut into bars.


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