Pecan Bars

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Executive Chef
Jun 5, 2011
Mostly in my head
Yes, there are three sticks of butter in this. That's why you cut it into small squares. :) And then try not to eat six of them.


1/2 cup sugar
1 1/2 cups graham cracker crumbs
1/2 cup flour
1 stick unsalted butter, melted
1 stick salted butter, melted

approx 2 1/2 cups raw pecan pieces

1 stick unsalted butter, melted and cooled to just warm
3/4 cup maple syrup
2/3 cup brown sugar
1/3 cup granulated sugar
1/4 tsp salt
2 tsp vanilla
4 eggs

You will need a 9x13 cake pan


Preheat oven to 350°F

Combine all dry ingredients for the base. Once these are well mixed add the melted butter and mix until the butter is well incorporated. Pour the mix into a dry cake pan and spread, pressing mix into the pan, to create an even base. Bake for 15 minutes.

Remove from oven and sprinkle the pecan pieces over the base until you have an even covering. Gently spread them as needed (the base will still be soft). Use more or less pecans to suit your preferences. Return to oven and bake an additional 10 minutes or until edges of base are slightly darkened and pecans are well toasted. Allow to cool for 30 minutes.

Preheat oven to 400°F.

Mix the brown sugar, granulated sugar, and salt in a bowl. Add the eggs and whisk until well combined. Add the maple syrup and vanilla and whisk until well combined. Slowly add in the melted butter.

Gently pour the mix over the base and pecans. The pecan pieces will float to the top, that's fine. Gently adjust them for evenness if needed. Bake for 20 minutes or until topping just barely jiggles when you wiggle it. Wait until it is completely cooled before cutting into bars. (Or be a rebel and serve warm with vanilla ice cream and who cares if the scoop came out in a pretty bar shape.)

Note: The topping of this also works well in a traditional pie crust to make pecan pie. Toast your pecans on a cookie sheet about 7 minutes, layer at the bottom of the pie, and pour the topping over them. Bake at 400, about 40 minutes or until the edges are lightly puffed up and the center just barely jiggles when you shake it. For a deep dish pie you may need to do a 1 1/2 or double recipe and adjust the cooking time.
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