I made these pecan bars for a recent camping trip. It is a Barefoot Contessa recipe and it is incredible. It is one of those recipes that you only want to make on special occasions though…it has a LOT of butter and pecans! The crust is a shortbread crust and the topping isn’t as gooey as a southern pecan pie.
I would use a pan with 2″ sides if I were to make these again. The filling baked over in my oven and I had quite a mess to clean up. The original Ina recipe calls for honey instead of corn syrup, but I used light corn syrup.
Make sure the pan that you cook your topping in is big enough to accommodate the 2 lbs. of pecans, I almost underestimated.
I melted a bag of 60% Cacao Bittersweet Chocolate and dipped half of each bar into the melted chocolate.
In an airtight container these bars keep well in the refrigerator for over a week.
- 1¼ lbs. unsalted butter, at room temperature
- ¾ c. granulated sugar
- 3 extra-large eggs
- ¾ tsp. pure vanilla extract
- 4½ c. all-purpose flour
- ½ tsp. baking powder
- ¼ tsp. salt
- 1 lb. unsalted butter
- 1 c. light corn syrup
- 3 c. light brown sugar, packed
- 1 tsp. grated lemon zest
- 1 tsp. grated orange zest
- ¼ c. heavy cream
- 2 lbs. pecans, coarsely chopped
- Preheat oven to 350 degrees.
- For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into a ungreased 18 x 12 x 1-inch baking sheet (I will go with a pan with at least 2-inch sides next time), making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
- For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.