Side Pannel
Pecan Bars
- Prep Time: 20 min
- Cooking Time: 35 min
- Serves: makes approx. 48 bars
Pecan Bars
- Recipe Submitted by Kalina on 09/26/2007
Category: United States, North American, Desserts
Ingredients List
- Crust Ingredients:
- 1 1/4 pounds unsalted butter, room temperature
- 3/4 cup granulated sugar
- 3 large eggs
- 3/4 teaspoon pure vanilla extract
- Finely grated rind of 1 large lemon
- 4 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Topping Ingredients:
- 1 pound unsalted butter
- 1/2 cup honey
- 1/2 cup dark Karo syrup
- 3 cups dark brown sugar, firmly packed
- 1 teaspoon grated lemon zest
- 1 teaspoon grated orange zest
- 1/4 cup heavy cream
- 2 pounds pecan halves or large pieces
Directions
1. Preheat the oven to 350 degrees F.
2. For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs, vanilla and lemon rind and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Line a 18"x10"x1" backing pan with parchment paper and press the dough evenly into it, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
3. For the topping, combine the butter, honey and Karo syrup, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold, as it is easiest to cut the cake into neat pieces if it is chilled first.
4. Cut into 48 bars and serve.
2. For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs, vanilla and lemon rind and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Line a 18"x10"x1" backing pan with parchment paper and press the dough evenly into it, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
3. For the topping, combine the butter, honey and Karo syrup, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold, as it is easiest to cut the cake into neat pieces if it is chilled first.
4. Cut into 48 bars and serve.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
