March 8, 2024

Nutty Pecan Bars

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Here they are. Nutty Pecan Bars. I cut them into square-sized portions.

If you’re a fan of desserts that strike the perfect balance between crunchy and chewy, I think this is it. Just the right amount of sweetness. And the pecans give an abundance of crunchiness.

Easy to make! These Nutty Pecan Bars are good for snacks, or a brunch. I’ve even given them as Gifts.

So, preheat those ovens, gather your ingredients, and join me as we uncover the secrets to creating these irresistible, nut-packed delights. Let’s dive into the world of Nutty Pecan Bars and discover why they are a timeless classic in the realm of sweet indulgence!

I hope you will give these Nutty Pecab Bars a try soon and please let me know what you think.

Nutty Pecan Bars

If you're a fan of desserts that strike the perfect balance between crunchy and chewy, I think this is it.

Print Recipe Pin Recipe

Cook Time 1

Cooling Time 2

Total Time 3

Course brunch, Dessert, Snack

Cuisine American

Servings 24 Bars

Ingredients

Crust

1 3/4 cups 248 grams all-purpose flour
6 tablespoons 75 grams sugar
1/2 teaspoon salt
8 tablespoons unsalted butter (melted)

Topping

3/4 cup packed (149 grams light brown sugar)
1/2 cup light corn syrup
7 tablespoons unsalted butter (melted and hot)
1 teaspoon vanilla extract
1/2 teaspoon salt
4 cups 1 pound pecans, chopped and toasted(toasting is optional)
1/2 teaspoon flake sea salt (optional)

Instructions

FOR THE CRUST:

Adjust oven rack to lowest position and heat oven to 350 degrees. Make foil sling for 13 by 9-inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Lightly spray foil with vegetable oil spray.
Whisk flour, sugar, and salt together in medium bowl. Add melted butter and stir with wooden spoon until dough begins to form. Using your hands, continue to combine until no dry flour remains and small portion of dough holds together when squeezed in palm of your hand. Evenly scatter tablespoon-size pieces of dough over surface of pan. Using your fingertips and palm of your hand, press and smooth dough into even thickness in bottom of pan.

FOR THE TOPPING:

Whisk sugar, corn syrup, melted butter, vanilla, and salt together in medium bowl until smooth (mixture will look separated at first but will become homogeneous), about 20 seconds. Fold pecans into sugar mixture until nuts are evenly coated.
Pour topping over crust. Using spatula, spread topping over crust, pushing to edges and into corners. Bake until topping is evenly distributed and rapidly bubbling across entire surface, 23 to 26 minutes.
Transfer pan to wire rack and lightly sprinkle with flake sea salt, if using. Let bars cool completely in pan on rack, about 1 1/2 to 2 hours. Using foil overhang, lift bars out of pan and transfer to cutting board. Cut into 24 bars.