(crust recipe follows)
ACTIVE: 40 MIN
TOTAL TIME: 1 HR 45 MIN
SERVINGS: One 9-by-13-inch pan
4 tablespoons unsalted butter
1 cup light corn syrup
1 cup dark brown sugar
5 large eggs
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons salt
2 cups pecan halves (see Note)
Baked Press-In Crust
Preheat the oven to 350°. In a medium saucepan, melt the unsalted butter over moderate heat. Remove the saucepan from the heat and whisk in the light corn syrup and dark brown sugar, then whisk in the eggs until thoroughly blended. Whisk in the vanilla extract and salt and stir in the pecans halves until combined.
Pour the pecan filling into the prebaked pie bar crust and bake for about 35 minutes, until the filling is set. Transfer the pan to a rack and let cool completely. Cut into bars and serve.
Make Ahead The pecan pie bars can be refrigerated overnight. Serve chilled or at room temperature. Notes The largest pecans, called mammoth, make a striking presentation. Look for them (approximately 200 to 250 halves per pound) in specialty food shops.
Baked Press-in Crust
TOTAL TIME: 1 HR Plus cooling
SERVINGS: One 9-by-13-inch crust
This super-easy crust doesn't even need to be rolled out; just press it into the pan.
2 1/2 sticks cold unsalted butter, cut into cubes
1/4 cup plus 2 tablespoons light brown sugar
1/4 cup plus 2 tablespoons granulated sugar
2 1/2 cups all-purpose flour sifted with 1/2 teaspoon kosher salt
In the bowl of a stand mixer fitted with the paddle, cream the butter with the sugars at medium speed for 2 minutes. With the mixer at low speed, beat in the sifted flour-and-salt mixture.
Preheat the oven to 350°. Line a 9-by-13-inch baking pan with parchment paper, allowing 2 inches of overhang on the 2 long sides. Transfer the dough to the pan and press it over the bottom and 1 1/4 inches up the side all around. (You can cover the dough with plastic wrap and press with the bottom of a measuring cup.) Be sure the corners are not too thick. Refrigerate until firm.
Bake the crust for 30 to 35 minutes, until golden brown; halfway through baking, use the back of a spoon to smooth the sides and corners of the crust. Transfer the pan to a wire rack and let the crust cool before filling.
http://www.foodandwine.com/recipes/pecan-pie-bars?xid=DAILY111913ViewRecipe
http://www.foodandwine.com/assets/images/201311-r-pecan-pie-bars.jpg/variations/original.jpg
ACTIVE: 40 MIN
TOTAL TIME: 1 HR 45 MIN
SERVINGS: One 9-by-13-inch pan
4 tablespoons unsalted butter
1 cup light corn syrup
1 cup dark brown sugar
5 large eggs
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons salt
2 cups pecan halves (see Note)
Baked Press-In Crust
Preheat the oven to 350°. In a medium saucepan, melt the unsalted butter over moderate heat. Remove the saucepan from the heat and whisk in the light corn syrup and dark brown sugar, then whisk in the eggs until thoroughly blended. Whisk in the vanilla extract and salt and stir in the pecans halves until combined.
Pour the pecan filling into the prebaked pie bar crust and bake for about 35 minutes, until the filling is set. Transfer the pan to a rack and let cool completely. Cut into bars and serve.
Make Ahead The pecan pie bars can be refrigerated overnight. Serve chilled or at room temperature. Notes The largest pecans, called mammoth, make a striking presentation. Look for them (approximately 200 to 250 halves per pound) in specialty food shops.
Baked Press-in Crust
TOTAL TIME: 1 HR Plus cooling
SERVINGS: One 9-by-13-inch crust
This super-easy crust doesn't even need to be rolled out; just press it into the pan.
2 1/2 sticks cold unsalted butter, cut into cubes
1/4 cup plus 2 tablespoons light brown sugar
1/4 cup plus 2 tablespoons granulated sugar
2 1/2 cups all-purpose flour sifted with 1/2 teaspoon kosher salt
In the bowl of a stand mixer fitted with the paddle, cream the butter with the sugars at medium speed for 2 minutes. With the mixer at low speed, beat in the sifted flour-and-salt mixture.
Preheat the oven to 350°. Line a 9-by-13-inch baking pan with parchment paper, allowing 2 inches of overhang on the 2 long sides. Transfer the dough to the pan and press it over the bottom and 1 1/4 inches up the side all around. (You can cover the dough with plastic wrap and press with the bottom of a measuring cup.) Be sure the corners are not too thick. Refrigerate until firm.
Bake the crust for 30 to 35 minutes, until golden brown; halfway through baking, use the back of a spoon to smooth the sides and corners of the crust. Transfer the pan to a wire rack and let the crust cool before filling.
http://www.foodandwine.com/recipes/pecan-pie-bars?xid=DAILY111913ViewRecipe
http://www.foodandwine.com/assets/images/201311-r-pecan-pie-bars.jpg/variations/original.jpg
