Ultranutty Pecan Bars
User Reviews
4.4
Ultranutty Pecan Bars
Description
This recipe begins with a crust made from flour, sugar, salt, and melted unsalted butter, pressed evenly into the bottom of a pan. The pecan topping blends light brown sugar, light corn syrup, hot melted butter, vanilla extract, and salt, which is folded into toasted pecan halves. When baked, the topping forms a glossy, dense layer with the pecans fully coated, offering a mix of crunchy and chewy textures.
The bars are baked at 350°F on the lowest oven rack to ensure even cooking without burning. Once cooled, the topping becomes firm but retains chewiness balanced by the shortbread-like crust. These bars can be served as a sweet snack or dessert alongside coffee or tea.
Nutritional information is provided per serving.
Ingredients
For the Crust:
- 1¾ cups all-purpose flour
- 6 tablespoons granulated sugar
- ½ teaspoon salt
- ½ cup butter melted, unsalted
For the Topping:
- ¾ cup light brown sugar
- ½ cup light corn syrup
- 7 tablespoons butter melted and still hot, unsalted
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 4 cups pecan halves 1 pound, toasted
- ½ teaspoon sea salt optional, flake
Instructions
- Adjust oven rack to lowest position and preheat to 350 degrees F. Spray a 9x13-inch pan with non-stick cooking spray and line with parchment paper.
- Make the Crust: In a medium bowl, whisk together the flour, sugar, and salt. Add the melted butter and stir with a wooden spoon until a dough begins to form. Using your hands, continue to combine until no dry flour remains and a small portion of dough holds together when squeezed in the palm of your hand. Evenly scatter tablespoon-size pieces of dough over the surface of the pan. Using your fingertips, press and smooth dough into even layer in the bottom of the pan; set aside.
- Make the Topping: In a medium bowl, whisk together the brown sugar, corn syrup, melted butter, vanilla, and salt until smooth and completely incorporated. Fold the pecans into the sugar mixture until the nuts are evenly coated.
- Pour the pecan topping over the crust and, using a rubber spatula, spread the topping over the crust, working it to the edges and into corners (there will be bare patches). Bake until the topping is evenly distributed and rapidly bubbling across entire surface, 23 to 25 minutes.
- Transfer the pan to a wire rack and lightly sprinkle with flake sea salt, if using. Let bars cool completely in the pan, about 1½ hours. Cut into 24 bars and serve. The bars can be stored at room temperature in an airtight container for up to 5 days.
Notes
- Ensure pecans are toasted before mixing into the topping to maximize their nutty flavor.
- Press the crust dough evenly and firmly into the pan for a uniform base.
- Use parchment paper for easy removal and clean slicing of the bars.
- Allow bars to cool completely before cutting to avoid topping from sticking or breaking apart.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24bars
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Calories | 268kcal | 13% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 18mg | 6% |
| Sodium | 104mg | 4% |
| Potassium | 86mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 230IU | 5% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 22mg | 2% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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