Pecan bars from The Fat Witch Bakery

Lynnda Cloutier Recipe

By Lynnda Cloutier eatygourmet


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.Source: the Fat Witch Bakery

pinch tips: How to Peel Hard Boiled Eggs


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
1/4 cup coarsely chopped pecans
4 tablespoons unsalted butter
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

Directions Step-By-Step

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.
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.
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.
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

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Aug 3, 2012 - Lynnda Cloutier shared this recipe with discussion groups: I Love Everything..... Kitchen Chatter Recipes Long Lost Recipes the old M.B.
Pat Duran kitchenchatter
Aug 3, 2012
Mmmmmmm these look scrumptious!!! Thanks for sharing.
sherry monfils smonfils
Aug 4, 2012
Thanks for sharing these! I wonder, can i put in a little bit more rum,lol.
Lynnda Cloutier eatygourmet
Aug 4, 2012
You bet, Sherry. A little more rum never hurt anyone, right?
FREDA GABLE cookin4me
Aug 4, 2012
OVER THE TOP LYNNDA, These sound Fabulous!!!
Definately a KEEPEr in my book.
I do Certification classes and get tired of always Bringing DONUTS, for the classes to go along with the Coffee I serve.
This sounds like One I could use for a treat, and they may enjoy.
I might have to Double the recipe or make 2 batches to have enough.

Next Question, Just how Messy are these before I serve a class and Have to Clean up the Room before I leave of Goooy ness??
Lynnda Cloutier eatygourmet
Aug 4, 2012
Oh, Freda. How funny. I don't think you'd have a problem with them. I'm impressed with your certification classes. In what, may I ask? That's a big responsibility.
FREDA GABLE cookin4me
Aug 4, 2012
I Certify "PILOT-CARS", the cars you see taking Big Loads across Country.
You Need to Be Certified in Most States to Do that.
That is Part of My Job.
Among Many other of my jobs . .
I also Dispatch Plot Cars, & I am also a PILOT-CAR my self.

Too Dang Busy for my own Good to have Much time to Cook except come Winter, then I enjoy my cooking time.
Lynnda Cloutier eatygourmet
Aug 4, 2012
Wow, Freda. That's wild. I learned something new. So do you have to travel with the oversized trucks also? Bet you see a lot of the country.
FREDA GABLE cookin4me
Aug 4, 2012
@ Lynnda, Yes, I anm Usually the Lead Car that has a POLE up in the Front.
That Pole is required only if the Load is also a "HIGH" load. . . That pole is to Notify the Driver of Low Over-passes, Low Wires, tree Limbs, anything that Could Casue an Issue getting The Load to its Destination Safely.

I've been over Probably a million miles, easily.
I have Been as far South as NOGALES, on the Mexican Border,
North as far as 10 Miles East of CALGARY, Canada, and as Far East as into Nebraska, With Loads.
I am getting to Old for the Long Distance Loads anymore.
Rather Stay closer to Home and Sleep in my own bed @ Nights.

Yes, We do see alot. . . But Not Like People Think. Its not like a vacation.
We have Designated Routes that We Must Follow in every State. Each State, Gives us a PERMIT & They Routes these Loads. So We can only go on the Routes they GIVE to US.
We are Usually so Busy watching and Making sure we are all safe and the Public is Safe, we have no time to actually see the Country as in Travels, as in being Enjoyable.
Then we are always in a hurry to Return Home.
We are Only Paid for our Loaded Miles.

Been doing this since the Early 70's. TOO LONG!!! Not Fun like it was back then. Today its too much traffic and Push and Shove.

The Average Person out there Has No Clue what we are all about. Or Why we are Required by each state.
Its for their Safety, the Motoring Public, and the Safety of the Load.

OOPS, should have sent this in a personal Message.
Sorry. ( Miss chitter Chatter Box Here) . . :)
Lynnda Cloutier eatygourmet
Aug 4, 2012

It sounds like an exciting job, even though you have to watch the road at all times. I totally agree with you about the traffic. I won't drive the freeways if I can help it. Then again, southern cal is noted for it's traffic congestion. Like you, I like to hang around the neighborhood.
Melanie B MelBelle
Aug 4, 2012
Very interesting, Freda.

Great recipe, Lynnda. This is on my to do list. YUM!!
Straws Kitchen CinCooks
Aug 14, 2012
WOW...Freda I'm impressed too. Always look at who's driving those lead vehicals, lots of women. this recipe.
Aurora McBee aurora
Nov 12, 2012
Delicious! I made these for our dessert on Friday night and they barely lasted until Saturday afternoon. LOL My husband ate half the pan, at least! Will definitely be making these again soon. =)