PECAN SHORTBREAD BITES
Crust:
1 1/2 sticks cold unsalted butter, cubed, plus more to butter the bottom of the dish.
1 1/2 c. unbleached all-purpose flour
2/3 c. light brown sugar
1 tsp. kosher salt (I often use salted butter and omit the additional salt)
Filling:
1 stick unsalted butter, softened
1 c. light brown sugar
1/2 tsp salt (or use salted butter and omit the additional salt)
1/3 c. light corn syrup
1/4 c. unbleached all-purpose flour
3 c. coarsely chopped pecans
Preheat oven to 350 degrees.
Line a 9x13 baking dish with foil and butter foil.
Using a food processor or pastry blender, mix the filling ingredients until they have the texture of coarse sand. Add a small amount of cold water (1-2 Tbsp.) and blend until the mixture just holds together. Press dough into bottom of baking dish and bake until golden brown, about 20 minutes.
While the crust is baking, mix the butter, brown sugar, and salt together in a stand mixer or mixing bowl until they are light and fluffy. Add the corn syrup, flour, and pecans and mix until just combined.
When the crust comes out of the oven, allow it to cool at least five minutes, and then drop the filling onto the crust to cover it pretty evenly. It will melt down for an even surface in the oven. Bake about 25-30 minutes or until the edges of the crust are bubbling. Do not overcook or the bars will become tough.
Allow the bars to completely cool. Lift the foil out of the pan and onto a cutting board. You may want to trim about 1/2 inch around the outside of the bars because the edge is uneven and less tender. Cut the rest into 1 inch squares.
***Feel free to substitute walnuts and add dried fruit, spices, etc. The pecan bar tastes great with cinnamon. One variation I often make is a spiced walnut raisin bar. I use 2 1/2 cups of walnuts and 1/2 cup of raisins, soaked for 10 minutes. I add 1/2 tsp ground cloves, 1 tsp cinnamon, and 1 tsp nutmeg to the filling.
Kristen
From My Baking Addiction
1 1/2 sticks cold unsalted butter, cubed, plus more to butter the bottom of the dish.
1 1/2 c. unbleached all-purpose flour
2/3 c. light brown sugar
1 tsp. kosher salt (I often use salted butter and omit the additional salt)
Filling:
1 stick unsalted butter, softened
1 c. light brown sugar
1/2 tsp salt (or use salted butter and omit the additional salt)
1/3 c. light corn syrup
1/4 c. unbleached all-purpose flour
3 c. coarsely chopped pecans
Preheat oven to 350 degrees.
Line a 9x13 baking dish with foil and butter foil.
Using a food processor or pastry blender, mix the filling ingredients until they have the texture of coarse sand. Add a small amount of cold water (1-2 Tbsp.) and blend until the mixture just holds together. Press dough into bottom of baking dish and bake until golden brown, about 20 minutes.
While the crust is baking, mix the butter, brown sugar, and salt together in a stand mixer or mixing bowl until they are light and fluffy. Add the corn syrup, flour, and pecans and mix until just combined.
When the crust comes out of the oven, allow it to cool at least five minutes, and then drop the filling onto the crust to cover it pretty evenly. It will melt down for an even surface in the oven. Bake about 25-30 minutes or until the edges of the crust are bubbling. Do not overcook or the bars will become tough.
Allow the bars to completely cool. Lift the foil out of the pan and onto a cutting board. You may want to trim about 1/2 inch around the outside of the bars because the edge is uneven and less tender. Cut the rest into 1 inch squares.
***Feel free to substitute walnuts and add dried fruit, spices, etc. The pecan bar tastes great with cinnamon. One variation I often make is a spiced walnut raisin bar. I use 2 1/2 cups of walnuts and 1/2 cup of raisins, soaked for 10 minutes. I add 1/2 tsp ground cloves, 1 tsp cinnamon, and 1 tsp nutmeg to the filling.
Kristen
From My Baking Addiction
Labels: Desserts