Lynnda Cloutier Recipe

Pecan bars from The Fat Witch Bakery

By Lynnda Cloutier eatygourmet


Recipe Rating:
 4 Ratings

Lynnda's Story

sometimes you feel like a nut. Sometimes you also feel like a drink. Full of pecans and flavored with a dip of rum, these bars fit the bill. The recipe is unfussy and easy to adapt. Use walnuts, hazelnuts, or any nut combination. You can also omit the rum and they will still be fabulous. Eating one is like devouring the warm, gooey part of the pecan pie with your fingers. A scoop of vanilla ice cream makes it even more luscious.

Ingredients

crust:
1 cup unbleached flour
1/4 teaspoon baking powder
1 teaspoon salt
1/3 cup packed light brown sugar
7 tablespoons unsalted butter, not yet to room temperature, cut into pieces
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1/4 cup coarsely chopped pecans
filling:
4 tablespoons unsalted butter
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1/2 cup packed light brown sugar
1/3 cup light corn syrup
2 teaspoons pure vanilla extract
1 teaspoon dark or light rum, optional
1/4 teaspoon salt
one large egg
1 3/4 cups coarsely chopped pecans
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Directions Step-By-Step

1
grease a 9 x 9" baking pan with butter. Dust with flour and tap out the excess. Preheat the oven to 350°.
Mix the flour, baking powder, salt and Brown sugar with a fork. Add to butter one piece at a time, mixing after each until well blended.
2
Stir in the pecans by hand and spread the mixture evenly on the bottom of the prepared baking pan, using your fingers to tap down lightly. Bake for 15 minutes until the crust is Golden and the sides are light Brown. Remove from the oven and set aside.
3
While the crust is in the oven, make the filling. Melt the butter in a small pan over low heat, stirring free to be. Set aside to cool. Combined Brown sugar, corn syrup, vanilla, rum if desired, and salt. Stir in the cooled butter and mix until just blended. Add the egg and mix until well combined.
4
Pour the filling over the hot crust and sprinkle the pecans on top. Bake for 20 minutes or until the top is Brown and small cracks form on the surface.
Remove from the oven and let cool on a rack for two hours. Cut just before serving. Makes 12 to 16

About this Recipe

Course/Dish: Cakes, Cookies