The Best Ever! Pecan Bars

Every Christmas I ask our families what they would like to see in the homemade gifts that we give each year.  My family always says the same thing.  "Lots and lots of your pecan bars."

A vanilla shortbread crust is the base for this amazing treat.  2 pounds of pecans and brown sugar guarantee that this will be a very nutty sweet treat.
 
So, to surprise my family I made an entire 12x18 pan of pecan bars and shipped it to my mom for Christmas.  I told her if she wrapped them well they would keep for 6 months in the freezer. 

Would you believe that shortly after New Years my baby sister called and begged me to make her some more!  They were gone.   So, I am shipping her a 1/4 pan.  Shhh!  Its a surprise.

This recipe can be 1/2'd to make a 9x13 pan and cut into 1/4's to make an 8x8 pan.  I seriously recommend that you make these.  You will love them.

With love from our Kitchen Table to yours!

The Best Ever Pecan Bars

Crust

1¼ pounds (5 sticks) unsalted butter, room temperature

¾ cup granulated sugar

4 large eggs

1 tablespoon pure vanilla extract

4½ cups all-purpose flour

½ teaspoon baking powder

¼ teaspoon kosher salt

Topping:

1 pound (4 sticks) unsalted butter

1 cup Karo light corn syrup

3 cups light brown sugar, packed

¼ cup heavy cream

2 pounds pecans, chopped

Preheat the oven to 350 degrees F.

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 the 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 an ungreased 18 by 12 by 1-inch baking sheet, 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, corn syrup, and brown sugar 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 the 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.

Recipe adapted from Ina Garten.

Click here for a printable version of this recipe - The Slow Roasted Italian.com