RECIPE TITLE "Pecan Bars" from
Rosie's Bakery Baking Book
If you like pecan pie, you'll love this portable version: a crunchy, buttery crust with a gooey nut topping.
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
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
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
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
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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