Pecan Bars

(Cook’s magazine December 2010)

Crust

1 cup unbleached all-purpose flour

1/3 cup light brown sugar

¼ cup toasted and coarsely chopped pecans

1 tsp salt

¼ cup baking powder

6 Tbsp butter

Pecan Filling

½ cup light brown sugar

½ cup light corn syrup

4 Tbsp unsalted butter, melted

1 Tbsp bourbon

2 tsp vanilla extract

½ tsp salt

1 egg

2 cups pecan, toasted and coarsely chopped

For the crust

            Adjust oven rack to the middle position and heat the oven to 350.  Line a 9 inch square baking pan with foil and spray the foil with cooking spray.

Process the flour, brown sugar. Pecans, salt and baking powder in a food processor until the mixture resembles coarse cornmeal, about five 1 second pulses.  Add the butter and pulse until the mixture resembles sand, about eight 1 second pulses.  Pat the mixture evenly into the prepared pan and bake until the crust is light brown and springs back when touched about 20 minutes.

For the Filling

            While the crust bakes, whisk the brown sugar, corn syrup, melted butter, bourbon, vanilla and salt together in a medium bowl.  Whisk in the egg until incorporated.