Gooey Pecan Bars

posted by Chefmom 12-02-99 8:10 AM

Gooey Pecan Bars

Dough:
2 sticks butter, slightly soft and sliced
1 cup powdered sugar
2 1/2 cups pastry flour
3 egg yolks

Filling:
2 1/2 - 3 cups roughly chopped pecans
1 stick butter
3/4 cup packed brown sugar
1/2 cup honey
1 Tbsp heavy cream
1 tsp vanilla


For the dough, layer the bottom of a mixing bowl with the butter slices, then add the sugar on top, then the flour on top of the sugar and the egg yolks on top of the flour. Cover your mixer with a towel and turn on low (use your paddle). Just mix until the mixture holds together to form a dough. Divide in two and pat into a rectangle and wrap in plastic. Refrigerate several hours to overnight.

Preheat the oven to 350 Spray a 9 x 13 sheet pan with Pam spray and roll the dough about 1/4-inch thick large enough to cover the pan (edges too!). Prick the bottom with a fork all over and bake until it just begins to show a bit of color. Lower the oven to 325 and prepare the filling.

In a saucepan, combine the butter, brown sugar and honey. Bring to a full rolling boil, remove from the heat and add the cream and vanilla. Cool for several minutes while you spread the pecans evenly over the surface of the pastry crust. Pour the mixture over the top and coat evenly. Bake 20+ minutes until the crust is browning and the mixture is fully bubbling in the center. Cool.

It is easier to cut after 24 hours. No need to refrigerate, just set in a cool place to set up and cut.

Note: the dough recipe is broken down as far as it can go and still work well. It is enough for two sheets of pastry. I either freeze the second amount or roll and cut little shapes. Cut holes in half of the shapes and bake. When lightly golden spread some raspberry filling on the one half without holes. Then place the holed halfs on a rack and heavily sprinkle with powdered sugar. Gently place over the raspberry to sandwich and the raspberry will peek through the holes on the top of the cookie. It is a nice tea cookie. It doesn't spread hardly at all and keeps it's shape.

Also, this recipe freezes very well. You can make the entire thing and instead of baking, set in a level place in the freezer and freeze. When firm, wrap until needed. When you are ready to bake, just unwrap and pop into a preheated oven. It will take a little longer to bake, but is just as good!!



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