Pecan Pie Bars

• 分量: 15 servings
• 調理時間: 20 minutes
• 総時間: 1 hour 10 minutes

材料

2 ⅓ cups all-purpose flour

½ cup light brown sugar

1 ½ teaspoons cornstarch

¾ teaspoon table salt

1 cup unsalted butter (very cold and cubed)

2 Tablespoons heavy cream

¼ cup unsalted butter (melted and cooled)

1 cup light brown sugar (firmly packed (I prefer to use a blend of light and dark brown sugar)

3 Tablespoons all-purpose flour

3 large eggs (room temperature preferred, lightly beaten)

1 cup light corn syrup

1 ½ teaspoons vanilla extract

¾ teaspoons table salt

2 ½ cups chopped pecans

手順

Crust

Preheat oven to 350F (175C) and line a 9x13 metal baking pan with parchment paper or foil, using enough so that the excess hangs over the sides (you’re effectively making a sling that you’ll use to remove the bars after baking and cooling).

Combine flour, sugar, cornstarch, and salt in the basin of a food processor and briefly pulse until combined.

Scatter butter over the top of the mixture and pulse again until just combined and small butter pieces are still remaining.

Add heavy cream and pulse again until dough is still sandy/just beginning to cling together but will stick together if pressed between your thumb and forefinger (this is about 25-30 one-second pulses for me).

Pour crumbly mixture into prepared baking pan and use your hands or the back of a spoon to evenly flatten into the pan.

Transfer to 350F (175C) oven and bake until the crust is just beginning to turn light golden brown, about 25 minutes. While crust is baking, prepare your pecan pie bar topping.

Pecan Pie Bar Topping

Melt butter and set aside so it has some time to cool.

In a large bowl, combine brown sugar and flour and whisk until well-combined and lump free.

Add eggs, corn syrup, vanilla extract and salt and stir until completely combined and then drizzle in melted butter and stir to combine.

Stir in chopped pecans.

Once crust has finished baking, pour pecan pie filling over warm crust (use a spatula to evenly distribute the filling/nuts if needed). Return to oven and bake on 350F (175C) for 25-30 minutes or until the filling is set and the center does not jiggle or very barely jiggles when the pan is jostled (note that over-baking can result in a mealy textured filling while under-baking can leave you with runny filling).

Allow to cool for 4-6 hours or overnight before removing from the pan and cutting and serving.

栄養

• カロリー: 507 kcal
• 脂肪総量: 30 g
• 飽和脂肪: 12 g
• 不飽和脂肪: 17 g
• トランス脂肪: 1 g
• コレステロール: 76 mg
• ナトリウム: 269 mg
• 炭水化物総量: 58 g
• 食物繊維: 2 g
• 糖質総量: 40 g
• タンパク質: 5 g