ATK Pecan Bars
LINK
https://www.americastestkitchen.com/recipes/8571-ultranutty-pecan-bars
NOTES
1. Makes 24 bars.
2. Golden syrup works better than corn syrup and many some say it is worth the trouble of tracking it down. From another baker: If you use golden syrup, like Lyle's, do not add more than a pinch of salt. It contains a bit of sodium, more than corn syrup has.
PREPARATION:
1. Toast the pecans, set aside.
For the crust
2. Oven rack to the lowest position; oven to 350.
3. Make foil sling with one piece that is 13" long and the other that is 9" long; lay the two pieces perpendicular to each other in the pan; press into the contours of the pan and up the sides, allowing foil to hang over the edges of pan.
4. Lightly spray with vegetable oil.
5. In a small dish, melt the butter.
6. While butter is cooling, in a medium bowl, whisk the flour, sugar, and salt together.
7. Add the butter and stir with a wooden spoon until dough begins to form.
8. Then use your hands to combine until no dry flour remains and a small portion of dough holds together when you squeeze it.
9. Make tablespoon-sized pieces of dough, scatter them evenly over the bottom of the pan, and use your fingertips and palm to press and smooth them into even thickness.
NOTE: If a base layer of chocolate, see Notes.
For the topping
10. In a medium bowl that is safe for the microwave, melt the butter and get it hot.
11. Whisk in the sugar, corn syrup/golden syrup, vanilla, and salt until smooth, about 20 secs. NOTE: Mixture will look separated at first but becomes homogeneous.
12. Fold toasted pecans into sugar mixture until nuts are evenly coated.
13. Pour topping over crust and use a spatula to spread it evenly, pushing to edges and into corners. Don't worry if there are bare patches.
14. Bake at 350 until topping is evenly distributed and bubbling rapidly across entire surface, 23-25 mins.
15. Transfer pan to wire rack and lightly sprinkle with sea salt, if using. Cool completely in pan, about 90 mins.
16. Use the foil sling's overhands to lift bars out of the pan and transfer to a cutting board. Cut into 24 bars and store at room temp for a few days.
3. From another baker: Add a chocolate layer! After rolling out and parbaking your crust (if desired), place it in the freezer until solid, about 15 minutes. Melt 4 ounces of semi- or bittersweet chocolate chunks with 1/4 cup heavy or whipping cream until smooth. Spread over bottom of cooled crust. Freeze the crust again until the chocolate is solid, about another 20 minutes, before pouring in pecan mixture
4. Liz thinks this is an adequate substitute for a full-bore pecan pie.
5. Uses 9" x 13" baking dish.
INGREDIENTS
Crust
INGREDIENTS
Crust
- 1-3/4 cups all-purpose flour (8-3/4 oz)
- 6 Tbl sugar (2-2/3 oz)
- 1/2 tsp salt
- 8 Tbls unsalted butter
- 4 oz semi-sweet or bittersweet chocolate, chips or chopped coarse
- 1/4 cup whipping cream
- 3/4 cup packed light brown sugar (5-1/4 oz)
- 1/2 cup light corn syrup or (preferred) golden syrup
- 7 Tbl unsalted butter
- 1 tsp vanilla
- 1/2 tsp salt, or reduce to a pinch if using golden syrup
- 4 cups pecan halves, toasted (1 lb or 16 oz)
- 1/2 tsp flake sea salt (optional)
PREPARATION:
1. Toast the pecans, set aside.
For the crust
2. Oven rack to the lowest position; oven to 350.
3. Make foil sling with one piece that is 13" long and the other that is 9" long; lay the two pieces perpendicular to each other in the pan; press into the contours of the pan and up the sides, allowing foil to hang over the edges of pan.
4. Lightly spray with vegetable oil.
5. In a small dish, melt the butter.
6. While butter is cooling, in a medium bowl, whisk the flour, sugar, and salt together.
7. Add the butter and stir with a wooden spoon until dough begins to form.
8. Then use your hands to combine until no dry flour remains and a small portion of dough holds together when you squeeze it.
9. Make tablespoon-sized pieces of dough, scatter them evenly over the bottom of the pan, and use your fingertips and palm to press and smooth them into even thickness.
NOTE: If a base layer of chocolate, see Notes.
For the topping
10. In a medium bowl that is safe for the microwave, melt the butter and get it hot.
11. Whisk in the sugar, corn syrup/golden syrup, vanilla, and salt until smooth, about 20 secs. NOTE: Mixture will look separated at first but becomes homogeneous.
12. Fold toasted pecans into sugar mixture until nuts are evenly coated.
13. Pour topping over crust and use a spatula to spread it evenly, pushing to edges and into corners. Don't worry if there are bare patches.
14. Bake at 350 until topping is evenly distributed and bubbling rapidly across entire surface, 23-25 mins.
15. Transfer pan to wire rack and lightly sprinkle with sea salt, if using. Cool completely in pan, about 90 mins.
16. Use the foil sling's overhands to lift bars out of the pan and transfer to a cutting board. Cut into 24 bars and store at room temp for a few days.
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