Priceless Pecan Bars

If pecan bars had a gold standard, this would be it. I have never, ever had any better. So many pecan pie-like things are made with corn syrup—a practice I cannot ever see as acceptable in my kitchen. I have replaced that product with sugar, eggs, and butter, and if they aren’t the best you’ve ever had, please send me your recipe, and we’ll test them together, because I just don’t believe you!

 

 

 

YIELD: One 9 x 13 baking pan, or one quarter sheet pan

 

Ingredients:
Crust
2 sticks (16 tablespoons) salted butter, cold, plus more for the baking pan
1 ½ cup dark brown sugar, firmly packed
2 cups flour
½ teaspoon salt

Pecan topping
4 large eggs
1 ½ cups dark brown sugar, firmly packed
½ teaspoon salt
1 tablespoon plus 1 teaspoon vanilla extract
1 ½ cups chopped pecans

 

Directions:

• Preheat the oven to 350°F. Butter a 9 x 13-inch metal baking pan.

• To make the crust, in the bowl of an electric stand mixer fitted with the paddle attachment on medium speed, cream the butter and sugar together until they are light, about 5 minutes.

• Turn the mixer to low and add the flour and salt, mixing them until you have coarse crumbs.

• Pour the crumbs onto the prepared baking pan and press them down with your fingers to cove the pan evenly.

• Bake the crust for 20 minutes, until it is just brown, remove it from the oven, and let it cool completely.

• To make the topping, in the bowl of an electric stand mixer fitted with the whisk attachment on low speed beat the eggs and sugar together until they are smooth, approximately 3 to 5 minutes.

• Turn the mixer to the lowest speed, and add the salt, vanilla, and chopped pecans. Turn the mixer off.

• Pour the pecan topping over the cooled crust and bake it for 25 to 30 minutes, until it is just set.