Pecan bars from The Fat Witch Bakery

Recipe Rating:	4 Ratings5
Categories:	Cakes, Cookies

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
	1/4 cup coarsely chopped pecans
	filling:
	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

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Lynnda Cloutier

Well Seasoned

Mission Viejo, CA (pop. 93,305)

eatygourmet

Member Since Aug 2011

Lynnda's Notes:

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.

Directions

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

Comments

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Lynnda Cloutier eatygourmet

Lynnda Cloutier [eatygourmet] has shared this recipe with discussion groups:
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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

Freda,

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.