Classic Pecan Pie Bars Prep Time: 10 minutes Cook Time: 45 minutes Total Time: 55 minutes Yield: 12 Classic pecan pie bars. You cant beat a simple buttery shortcrust base with a tasty pecan pie topping. Ingredients Base: 125g (4 1/2oz) salted butter, softened 1/2 cup (100g or 3 1/2oz) white sugar 1 egg yolk 1 1/3 cup (200g or 7oz) plain flour 1/4tsp baking powder Topping: 50g (1 3/4oz) salted butter 2/3 cup (150g or 5 1/3oz) brown sugar 1/2 cup (120ml or 4fl oz) golden syrup 3 large eggs, lightly beaten 1/2 teaspoon vanilla extract 1 3/4 cups (200g or 7oz) pecan halves, roughly chopped Instructions Preheat oven to 180°C (350°F). Line a 28x18cm (11x7in) tin with baking paper leaving the paper to overhang the long sides. Base: In a small bowl add the flour and baking powder and stir to distribute the baking powder. In a stand mixer or medium bowl, cream the butter and sugar together. Add the egg yolk and beat until well combined. Add sifted dry ingredients and mix until combined. Press dough evenly into the prepared tin. Bake for 12-15 minutes or until the edges just begin to brown. Remove from oven and set aside. Topping: In a small saucepan, add the butter, sugar and golden syrup. Stir over a low to medium heat until all the butter is melted and the mixture is smooth. Set aside in the fridge for a 5 minutes to allow the mixture to cool slightly. Meanwhile, scatter the pecans over the base. Add the eggs and vanilla to the butter mixture and stir until everything is combined. Pour the the mixture over the pecans. Bake for 25-30 minutes or until the filling is firm to touch and browned all over. Cool completely in the tray. Using the overhanging paper, lift the slice from the tin and place on a cutting board. Cut the slice into squares. Store in an airtight container in the fridge place for up to three days. Notes Recipe by: Michelle McKinnon - Flour and Aprons
Posted on: Tue, 21 Oct 2014 20:11:35 +0000
Trending Topics
Recently Viewed Topics
© 2015