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      RECIPE TITLE "Pecan Bars" from Rosie's Bakery Baking Book

    yieldsMakes 16 bars time --- difficultyeasy

    If you like pecan pie, you'll love this portable version: a crunchy, buttery crust with a gooey nut topping.

      RECIPE INGREDIENTS

    BASE
    1 1/4 cups all-purpose flour
    1/2 cup plus 2 tablespoons confectioner's sugar
    10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature, cut into 10 pieces
    1 egg white for glazing
    TOPPING
    1/2 cup (lightly packed) light brown sugar
    1/2 cup granulated sugar
    10 tablespoons dark corn syrup
    2 large eggs, at room temperature
    1/4 teaspoon vanilla extract
    Pinch of salt
    3 tablespoons unsalted butter, melted
    1 1/2 cups chopped pecans

      RECIPE METHOD

    1. Preheat the oven to 350 F. Lightly grease a 9-inch square pan with butter or vegetable oil.
    2. For the base, process the flour and confectioner's sugar in a food processor for several seconds. Add the butter and process until the dough comes together, 20 to 30 seconds.
    3. Pat the dough gently over the bottom of the prepared pan and push it 1/2 inch up the sides with your thumb. Glaze it with the egg white: Pour the egg white on the dough and tip the pan from side to side to spread the white over the surface. Pour off the excess.
    4. Bake the base on the center oven rack until lightly golden, about 30 minutes. Place the base in the refrigerator for 15 minutes to cool completely. Keep the oven on.
    5. Meanwhile prepare the topping: Gently whisk together both sugars, the corn syrup, eggs, vanilla, and salt in a medium-size bowl until blended.
    6. Stir in the melted butter, then the nuts. Pour the topping evenly over the base.
    7. Bake the bars until the topping is set and forms a crust, about 50 minutes.
    8. Allow the bars to cool for 15 minutes on a rack, then run a sharp knife around the sides of the pan. Cool the bars completely and cut into squares. A cleaver or very firm knife works best.


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