Southern Pecan Bars
For the crust:
1 cup all purpose flour
1/4 tsp. baking powder
Pinch salt
1/3 cup firmly packed light brown sugar
1/4 cup chopped pecans
4 Tbsp. unsalted butter, softened but still firm and cut into chunks
For the topping:
4 Tbsp. unsalted butter, melted and cooled slightly
2/3 cup dark brown sugar
1/2 cup light corn syrup
2 large eggs
1 tsp. vanilla extract
1/4 tsp. salt
1 3/4 cups pecans, chopped
Cook’s note: The bars should be cooled completely before slicing or you will end up with a mangled mess. When kept in an airtight container, these bars keep well for several days and it could be argued that the taste is improved as the flavors meld. 1. Heat the oven to 350 degrees and adjust a rack to the center position. Lightly butter a 9-by-9-inch baking pan. In the bowl of a food processor add the flour, baking powder, salt and sugar. Pulse briefly to combine. Add the nuts and butter and pulse until the mixture resembles coarse meal, about 10 one-second pulses. Press into prepared pan and bake for 10 minutes.
- Meanwhile, whisk together the butter, sugar and corn syrup until smooth. Add the eggs, vanilla and salt and whisk to combine. Stir in the nuts and pour over pre-baked crust. Bake until the nuts are browned and the center feels set, about 25 minutes. Let cool completely before cutting into squares.
Makes 36 1 1/2 inch squares.
Chocolate and Coconut Variations
Add 1 cup of dark chocolate chips and/or 1 cup of sweetened shredded coconut to the pecan mixture.