MAKES 24
Assemble the pecan filling while the crust bakes. Once the crust is lightly browned, spread the filling on top and continue baking. Because of their high sugar content, pecan bars store well and taste great up to five days after baking. For efficiency, toast all the pecans at once, then measure out the nuts for the crust and the nuts for the filling. While we liked bourbon the best, dark rum is quite good. For a very boozy tasting bar cookie, add another tablespoon of liquor. See the sidebar that follows the recipe.
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CRUST |
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1 |
cup (5 ounces) all-purpose flour |
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¼ |
teaspoon baking powder |
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1 |
teaspoon salt |
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⅓ |
cup packed (2⅓ ounces) light brown sugar |
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¼ |
cup pecans, toasted and chopped coarse |
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6 |
tablespoons unsalted butter, cut into small pieces and chilled |
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FILLING |
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4 |
tablespoons unsalted butter, melted |
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½ |
cup packed (3½ ounces) light brown sugar |
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⅓ |
cup light corn syrup |
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2 |
teaspoons vanilla extract |
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1 |
tablespoon bourbon or dark rum |
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½ |
teaspoon salt |
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1 |
large egg, lightly beaten |
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1¾ |
cups pecans, toasted and chopped coarse |
1. FOR THE CRUST: Adjust oven rack to middle position and heat oven to 350 degrees. Make foil sling for 9-inch square baking pan by folding 2 long sheets of aluminum foil so each is 9 inches wide. Lay sheets of foil in pan perpendicular to one another, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil and set pan aside.
2. Pulse flour, baking powder, salt, brown sugar, and pecans in food processor until the mixture resembles coarse cornmeal, about 5 pulses. Add butter and pulse until the mixture resembles sand, about 8 pulses. Pat mixture evenly in the prepared pan and bake until crust is light brown and springs back when touched, about 20 minutes.
3. FOR THE FILLING: While crust is baking, whisk together melted butter, brown sugar, corn syrup, vanilla, bourbon, and salt in medium bowl until just combined. Add egg and whisk until incorporated.
4. Pour filling over hot crust and sprinkle pecans evenly over top. Bake until top is brown and cracks start to form across surface, 22 to 25 minutes. Let cool on wire rack for 1 hour. Remove brownies from pan using foil, loosening sides with paring knife, if needed. Cut into 2¼ by 1½-inch bars and serve