Pecan Pie Bars at their Finest. It’s really simple to make!

Brown Butter Crust
1 cup (230g; 2 sticks) unsalted butter
1/2 cup (100g) granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon salt
2 cups (250g) all-purpose flour (spoon & leveled)
Pecan Pie Topping
1/2 cup (115g) unsalted butter
1/2 cup (100g) packed light or dark brown sugar (I prefer dark here)
1/2 cup (120ml) pure maple syrup
2 Tablespoons (30ml) heavy cream
2 large eggs, beaten
3 cups (300g) coarsely chopped shelled pecans
optional: sea salt for sprinkling

Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius) and grease or line a 913 inch pan with parchment paper, leaving an overhang on the sides to lift the final bars out. Remove from the equation.
To make the crust: Place the butter in a light-colored skillet, cut into pieces. (The light color helps you see when the butter starts to brown.) Melt the butter in a medium saucepan over medium heat, stirring often. The butter will begin to foam once it has been melted. Stir the mixture every now and then. The butter will begin to brown after 5-8 minutes, and you’ll notice gently browned flecks at the bottom of the pan, as well as a nutty scent. Remove from heat as soon as it has browned and set aside to cool for 5 minutes.
In a medium mixing bowl, combine the brown butter, granulated sugar, vanilla essence, and salt. Mix in the flour until it’s uniformly distributed. In the prepared baking pan, press the mixture evenly. 15 minutes in the oven
To make the icing: In a medium saucepan over medium heat, combine the butter, brown sugar, maple syrup, and heavy cream. To combine the ingredients and dissolve the sugar, whisk them together. Bring to a boil, then reduce to a simmer for 3 minutes. While the mixture is heating up, carefully scoop 1/2 cup into a glass measuring cup. Drizzle it slowly into the beaten eggs. To prevent the eggs from scrambling, stir often. Slowly drip and whisk the 1/2 cup mixture back into the pot after adding it to the beaten eggs. To avoid scrambling the eggs, keep stirring/whisking constantly. Remove the pan from the heat, mix in the pecans, and pour over the crust evenly.
Preheat oven to 350°F and bake for 30-35 minutes. When a toothpick is placed in the center, it should generally come out clean. If the top starts to brown too much while baking, cover it loosely with aluminum foil. Allow to cool completely before cutting into squares after removing from the oven and placing on a wire rack. For up to a week, cover and store leftover bars at room temperature or in the refrigerator.



Related Posts

Leave a Reply

Your email address will not be published.