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.
Originally Submitted
3/15/2015
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