Pecan Pie Bars

By Sally's Baking Recipes · 110 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C). Line a 9×13-inch metal pan with parchment, leaving overhang on two opposite sides.
2. Melt the 226 g butter in a light-coloured pan over medium heat, stirring constantly. Keep cooking until it foams and then browns, with brown specks and a nutty smell (5–8 minutes). Immediately pour it into a large heat-safe bowl, scraping in the browned bits. Cool about 10 minutes. Do not rinse the pan.
3. Stir the sugar, water, vanilla and salt into the slightly cooled brown butter. Add the flour and cornstarch and mix until no dry flour remains; the mixture should be slick. Press evenly into the pan.
4. Bake the crust 15 minutes, until lightly browned at the edges. Place the pan on a cooling rack.
5. Melt the 85 g butter with the maple syrup, brown sugar and cream in the same pan over medium heat, whisking constantly. Remove from heat and pour into a large heat-safe bowl. Cool 5 minutes.
6. Whisk in the beaten eggs, then fold in the pecans. Pour over the warm crust and spread evenly. Lightly sprinkle with flaky sea salt.
7. Bake 25 to 28 minutes, until a toothpick in the centre comes out mostly clean. If the top browns too fast, loosely tent with foil.
8. Cool completely in the pan on a rack. Lift out using the parchment overhang, cut into squares, and store covered.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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