Ultranutty Pecan Bars

Name: Ultranutty Pecan Bars
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Cuisine: American
Ingredients: Crust; 1 ¾ cups (8 3/4 ounces) all-purpose flour; 6 tablespoons (2 2/3 ounces) sugar; ½ teaspoon salt; 8 tablespoons unsalted butter, melted; Topping; ¾ cup packed (5 1/4 ounces) light brown sugar; ½ cup light corn syrup; 7 tablespoons unsalted butter, melted and hot; 1 teaspoon vanilla extract; 4 cups (1 pound) pecan halves, toasted; ½ teaspoon flake sea salt (optional)

5 steps

Prep:35minCook:25min

WHY THIS RECIPE WORKS Pecan bars usually take the lead from pecan pie and are more about a thick, custardy filling than the pecans. We wanted a bar cookie that made the nuts the main focus. For the filling, we increased the amount of pecans to a full pound and tossed them in a thick mixture of brown sugar, corn syrup, and melted butter for an easy dump-and-stir filling that spread itself evenly in the oven. With so many nuts, our pecan bars have varying textures, some parts chewy and some crunchy. By using melted butter, we were able to create an easy press-in crust (no need for the food processor). And since we eliminated the wet custardy filling, the crust also didn’t need parbaking. A final sprinkling of flaky sea salt elevates the flavor and appearance of the treat. BEFORE YOU BEGIN It is important to use pecan halves, not pieces. The edges of the bars will be slightly firmer than the center. If desired, trim 1/4 inch from the edges before cutting into bars. Toast the pecans on a rimmed baking sheet in a 350-degree oven until fragrant, 8 to 12 minutes, shaking the sheet halfway through.

Updated at: Wed, 22 Nov 2023 21:05:53 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories330.2 kcal (17%)

Total Fat23.1 g (33%)

Carbs30.6 g (12%)

Sugars15.9 g (18%)

Protein3.2 g (6%)

Sodium98.9 mg (5%)

Fiber2.3 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

24 servings

crust

1 ¾ cupsall-purpose flour

6 tablespoonssugar

½ teaspoonsalt

8 tablespoonsunsalted butter

melted

topping

¾ cuplight brown sugar

packed

½ cuplight corn syrup

7 tablespoonsunsalted butter

melted and hot

1 teaspoonvanilla extract

1 poundpecan halves

toasted

½ teaspoonflake sea salt

optional

Instructions

Step 1

FOR THE CRUST: Adjust oven rack to lowest position and heat oven to 350 degrees. Make foil sling for 13 by 9-inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Lightly spray foil with vegetable oil spray.

OvenPreheat

Step 2

Whisk flour, sugar, and salt together in medium bowl. Add melted butter and stir with wooden spoon until dough begins to form. Using your hands, continue to combine until no dry flour remains and small portion of dough holds together when squeezed in palm of your hand. Evenly scatter tablespoon-size pieces of dough over surface of pan. Using your fingertips and palm of your hand, press and smooth dough into even thickness in bottom of pan.

Step 3

FOR THE TOPPING: Whisk sugar, corn syrup, melted butter, vanilla, and salt together in medium bowl until smooth (mixture will look separated at first but will become homogeneous), about 20 seconds. Fold pecans into sugar mixture until nuts are evenly coated.

Step 4

Pour topping over crust. Using spatula, spread topping over crust, pushing to edges and into corners (there will be bare patches). Bake until topping is evenly distributed and rapidly bubbling across entire surface, 23 to 25 minutes.

Step 5

Transfer pan to wire rack and lightly sprinkle with flake sea salt, if using. Let bars cool completely in pan on rack, about 1 1/2 hours. Using foil overhang, lift bars out of pan and transfer to cutting board. Cut into 24 bars. (Bars can be stored at room temperature for up to 5 days.)