Sticky Pecan Bars
Yield
16 barsPrep
25 minCook
35 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| crust | |||
| 1 ½ | cups |
all-purpose flour
|
|
| ¼ | cup |
sugar
|
|
| ⅛ | teaspoon |
salt
|
|
| ¾ | cup |
butter
unsalted, cold , cut into pieces |
|
| 1 | large |
egg yolks
|
|
| filling | |||
| ½ | cup |
brown sugar
packed |
*
|
| 2 | tablespoons |
all-purpose flour
|
|
| ¾ | cup |
corn syrup, dark
|
|
| 3 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | cups |
pecan halves
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| crust | |||
| 355 | ml |
all-purpose flour
|
|
| 59 | ml |
sugar
|
|
| 0.6 | ml |
salt
|
|
| 177 | ml |
butter
unsalted, cold , cut into pieces |
|
| 1 | large |
egg yolks
|
|
| filling | |||
| 118 | ml |
brown sugar
packed |
*
|
| 3E+1 | ml |
all-purpose flour
|
|
| 177 | ml |
corn syrup, dark
|
|
| 3 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 473 | ml |
pecan halves
|
|
Directions
Heat oven to 400℉ (200℃).
Grease a 9 inch square pan.
For crust: Put flour, sugar and salt in a food processor and pulse until blended.
With the processor running, gradually add butter through the feed tube; process until blended.
Turn out into prepared pan and gather dough.
Flatten and press evenly over the bottom of the pan, forming a ½ inch edge up the sides of the pan.
Bake for 10 minutes.
For filling: Stir brown sugar and flour in a medium bowl until blended.
Add corn syrup, eggs and vanilla; whisk until well blended.
Spread pecans in an even layer over the partially baked crust.
Pour filling over pecans.
Reduce oven temperature to 350℉ (180℃).
Bake for 25 minutes or until filling is firm.
Cool on a wire rack before cutting into bars.
