Pecan pie bars on a shortbread crust
Preppy Kitchen · ♥ 13.9K likes · 424.8K views · 9 min video
Read about bars and brownies in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 cup pecans
- 12 tbsp butter
Set the oven to 350F. Toast the pecans on a baking sheet about 10 minutes, mixing halfway.
Melt the butter in the microwave, 40 seconds at 50% power then 10-second bursts, covered with the butter paper.
- 300 g all purpose flour
- 66 g powdered sugar
- ½ tsp salt
Whisk the flour, powdered sugar and salt together.
Add the melted butter and stir with a fork into a wet, crumbly mixture, mashing in stray flour and breaking up large lumps.
Line a 9 by 13 inch dish with parchment paper, snipping the corners.
Lining the dish and pressing the crust
Sprinkle the shortbread in, then pat and press it into a compact, smooth, even layer; run a fork along the edge to smooth it.
Roughly chop the warm toasted pecans to about chocolate chip size.
- 1½ cup dark corn syrup, golden syrup or maple syrup
- 1 tsp salt
- 4 whole large room temperature eggs
- 1 tbsp vanilla
- 140 g brown sugar
In a big bowl combine the syrup, salt, eggs, vanilla and brown sugar and whisk until smooth, with no clumps at the bottom.
Choosing the syrup for the filling
- 40 g all-purpose flour
Sift in the flour while mixing, just until combined; do not overmix.
Stir in the pecans and pour the filling over the warm crust, smoothing out piles of pecans.
Cool; chill for clean cuts, or eat slightly warm. Score the top with a serrated knife, then cut.