Pecan bars from The Fat Witch Bakery

Recipe Rating:
 4 Ratings

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

The Cook

Lynnda Cloutier Recipe
x1
Well Seasoned
Mission Viejo, CA (pop. 93,305)
eatygourmet
Member Since Aug 2011
Lynnda's notes for this recipe:
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.
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Directions

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

Comments

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user Lynnda Cloutier eatygourmet - Aug 3, 2012
Lynnda Cloutier [eatygourmet] has shared this recipe with discussion groups:
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user Pat Duran kitchenchatter - Aug 3, 2012
Mmmmmmm these look scrumptious!!! Thanks for sharing.
user sherry monfils smonfils - Aug 4, 2012
Thanks for sharing these! I wonder, can i put in a little bit more rum,lol.
user Lynnda Cloutier eatygourmet - Aug 4, 2012
You bet, Sherry. A little more rum never hurt anyone, right?
user 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??

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