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Caramelized Brown Sugar Pecan Pie Bars

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 24 bars
Calories: 320
Ingredients Method Nutrition

Ingredients
  

Melt-in-Your-Mouth Shortbread Crust
  • 1 cup European Unsalted Butter (2 sticks) cold, cubed into small pieces
  • 2 cups All-Purpose Flour unbleached, spooned and leveled
  • 1/2 cup Granulated Sugar adds gentle crispness
  • 1/2 tsp Fine Sea Salt balances rich buttery crust
  • 1 tsp Pure Vanilla Extract fragrant aromatic depth
Gooey Caramelized Honey-Pecan Topping
  • 1/2 cup European Unsalted Butter melted with brown sugar
  • 1 cup Dark Brown Sugar packed firmly for rich molasses caramel
  • 1/3 cup Pure Amber Maple Syrup or Honey wholesome natural sweetener (strictly zero corn syrup)
  • 1/4 cup Heavy Whipping Cream creates ultra-silky caramel body
  • 3 cups Raw Pecan Halves roughly chopped, reserving some whole for top
  • 2 large Farm-Fresh Eggs beaten to set the custard layer
  • 1.5 tsp Pure Vanilla Extract warm fragrant sweetness
  • 1/2 tsp Ground Cinnamon cozy holiday spice note
  • 1/2 tsp Flakey Maldon Sea Salt sprinkled generously on top before slicing

Method
 

Step-by-Step Cooking Instructions
  1. Prep the oven & baking pan: Preheat your oven to 350°F (175°C). Line a 9x13-inch metal baking pan with parchment paper, leaving a 2-inch overhang on the sides for effortless lifting later.
  2. Make the shortbread crust: In a large bowl or food processor, combine the flour, granulated sugar, fine sea salt, and cold cubed butter. Pulse or cut the butter with a pastry blender until fine crumbly pea-sized meal forms. Press the mixture firmly and evenly into the bottom of the prepared pan using the flat bottom of a measuring cup.
  3. Par-bake the crust: Bake the shortbread crust at 350°F (175°C) for 18 to 20 minutes until the edges are lightly golden and set. Remove from the oven and let cool slightly while making the filling.
  4. Simmer the caramel pecan filling: In a medium saucepan, combine the 1/2 cup butter, dark brown sugar, maple syrup (or honey), and heavy cream over medium heat. Bring to a gentle boil, stirring constantly for 2 to 3 minutes until the sugar dissolves completely into a glossy, bubbling caramel syrup. Remove from heat and stir in vanilla extract, ground cinnamon, and a pinch of salt.
  5. Fold in eggs & pecans: Allow the caramel to cool for 4 to 5 minutes so it is warm rather than scalding. Whisk in the beaten eggs quickly until smooth and glossy. Fold in the 3 cups of toasted pecan halves until completely coated in luxurious caramel.
  6. Assemble & bake to golden perfection: Pour the warm caramel pecan mixture evenly over the par-baked shortbread crust. Use an offset spatula to spread the pecans into a single, uniform layer to the pan edges. Return to the oven and bake at 350°F (175°C) for 24 to 28 minutes until the filling is bubbly across the top and the center is just set with a gentle jiggle.
  7. Cool completely, garnish & slice: Transfer the pan to a wire rack and sprinkle immediately with flakey Maldon sea salt. Allow to cool completely at room temperature for 2 hours, then refrigerate for at least 1 hour (chilling sets the caramel cleanly). Use the parchment paper overhang to lift the entire slab onto a cutting board, and slice into 24 clean, beautiful dessert bars with a large chef knife!

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 34gProtein: 4gFat: 20gSaturated Fat: 8gCholesterol: 45mgSodium: 140mgPotassium: 110mgFiber: 2gSugar: 22gVitamin A: 12000IUCalcium: 350mgIron: 0.2mg

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