These chewy, bite-size bars require just 20 minutes of prep time.
2 1/2 cups all-purpose flour
2/3 cup powdered sugar
3/4 cup chopped toasted pecans
1/2 teaspoon kosher salt
1 cup butter, cubed
Vegetable cooking spray
3/4 cup cane syrup
1/2 cup firmly packed dark brown sugar
6 tablespoons heavy cream
6 tablespoons butter
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
3 cups coarsely chopped toasted pecans
How to Make It
Prepare Crust: Preheat oven to 350°. Pulse flour and next 3 ingredients in a food processor 8 to 10 times or until thoroughly combined and pecans are finely chopped; add butter, and pulse 8 or 9 times or until mixture resembles coarse meal. Line bottom and sides of a 13- x 9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil with cooking spray. Press mixture onto bottom of prepared pan.
Bake at 350° for 20 to 25 minutes or until lightly browned. Cool completely on a wire rack (about 25 minutes).
Prepare Filling: Bring syrup and next 4 ingredients to a boil in a large saucepan over medium heat, stirring constantly until butter melts and mixture is smooth; boil, stirring constantly, 1 minute. Remove from heat, and stir in vanilla and 3 cups coarsely chopped toasted pecans. Pour hot filling over cooled crust.
Bake at 350° for 14 to 16 minutes or until filling bubbles in center. Cool bars completely in pan on a wire rack (about 1 hour). Chill bars 1 hour before cutting.
If you love pecan pie, make these bars and love them even harder. The filling is amazing; but I must insist you make the crust, too! The crust paired with the filling is what makes this a stand out. It's pretty much like pecan flavored heaven in your mouth. My local grocery store only had a very large can option of cane syrup. At first I was annoyed and worried it would be wasted, but now realize it was just the dessert gods smiling down on me, forcing me to have to make this recipe several more times!! Definitely bringing this winner to Christmas
Fantastic! I cheated and used premade pie crust(I know it's truly a sad world we live in!). I did have a hard time finding cane syrup where I live, but it was worth the hunt. Becareful when adding vanilla to hot mixture, it bubbles fiercely. These are very rich; keep bars small. Made two batches already , will be making more. ENJOY!
I couldn't agree more with Marissa that these bars are to. die. for. Since the recipe appeared in SL 2 years ago, I've made these bars nine times, each time to rave reviews. Making next week to take to a cookie exchange -- accompanied by a photocopy of the full page original recipe that appeared in the magazine. I keep the original in a plastic sleeve, taped to the inside of my baking cabinet. Always handy, and supremely tantalizing!
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