Pecan pie bars on a shortbread crust, without corn syrup
Dimitra's Dishes · ♥ 3K likes · 73.5K views · 7 min video
Read about bars and brownies in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ¾ lb unsalted butter
- ½ cup granulated sugar
- ½ cup confectioner sugar
- 2 tsp pure vanilla extract
- ½ tsp salt
In a stand mixer, mix three sticks of room-temperature unsalted butter with half a cup each of granulated and confectioner sugar, two teaspoons vanilla and half a teaspoon salt, slow at first, then high for two to three minutes until fluffy; scrape down the bowl.
- 3 cup all-purpose flour
- ½ tsp baking soda
- ½ cup finely ground pecans
Whisk three cups of flour with half a teaspoon of baking soda and add; add half a cup of finely ground pecans and mix to a dough.
Flour and ground pecans in the dough
Line a 9 by 13 inch pan with crumpled parchment; press the dough in an even layer a little up the sides.
Lining the pan and pressing the crust
Bake on the center rack at 350F about 15 or 20 minutes, without over-baking.
- 1 cup light brown sugar
- 3 tbsp all-purpose flour
- ½ tsp salt
- 1 tsp ground cinnamon
Mix one cup of light brown sugar, three tablespoons of flour, half a teaspoon of salt and a heaping teaspoon of cinnamon.
Filling without corn syrup
- 4 oz unsalted butter
- ½ cup maple syrup
- ½ cup Greek honey
- 1 tsp pure vanilla extract
- 4 whole eggs
Add the melted butter, half a cup of maple syrup and half a cup of warmed honey, a teaspoon of vanilla, four room-temperature eggs and three tablespoons of heavy whipping cream; whisk until smooth.
- 3 tbsp heavy whipping cream
- 2 cup finely chopped pecan halves
Stir in two cups of finely chopped pecans with a spatula.
Bake at 350F for 35 to 45 minutes, until the edges are completely set and the centre still has a little jiggle.
Cool to room temperature, about an hour or two, then lift out by the parchment and slice.