![Priceless Pecan Bars by Alex Hitz](https://static.wixstatic.com/media/f45b31_ab6d19d1b29643ad87c95451b45a123e.jpg/v1/fill/w_273,h_363,al_c,q_80,usm_0.66_1.00_0.01,enc_auto/f45b31_ab6d19d1b29643ad87c95451b45a123e.jpg)
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:
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Preheat the oven to 350°F. Butter a 9 x 13-inch metal baking pan.
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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.
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Turn the mixer to low and add the flour and salt, mixing them until you have coarse crumbs.
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Pour the crumbs onto the prepared baking pan and press them down with your fingers to cove the pan evenly.
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Bake the crust for 20 minutes, until it is just brown, remove it from the oven, and let it cool completely.
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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.
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Turn the mixer to the lowest speed, and add the salt, vanilla, and chopped pecans. Turn the mixer off.
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Pour the pecan topping over the cooled crust and bake it for 25 to 30 minutes, until it is just set.