Pecan Bars- November, 2018.

Want to present a luscious and yet, traditional Thanksgiving dessert?

These pecan bars are perfect. Much easier than baking a pie and just as impressive. I’ve been known to add a teaspoon of dark rum to the topping.

Find this recipe on pages 36 - 38 of
Fat Witch Brownies
(our first cookbook)

• Ingredients
• Crust
• 1 cup unbleached flour
• ¼ teaspoon baking powder
• 1 teaspoon salt
• â…“ cup packed light brown sugar
• 7 tablespoons unsalted butter cut in pieces almost to room temperature
• Topping
• 4 tablespoons unsalted butter
• ½ cup packed light brown sugar
• â…“ cup light corn syrup
• 2 teaspoons vanilla
• ¼ teaspoon salt
• 1 large egg
• 1¾ cups coarsely chopped pecans
• 1 teaspoon rum (optional)

• Directions
• Grease a 9” square baking pan with butter or vegetable oil.
• Dust with flour and tap out the excess
• Preheat the oven to 350 degrees F.
• For the Crust
• Combine flour, baking powder, salt and brown sugar with a fork.
• Add the butter one piece at a time, mixing after each until well blended.
• Stir in the pecans with a wooden spoon and then with your fingers, spread the mix evenly on the bottom of the prepared pan.
• Tap down lightly.
• Bake for 15 minutes until the crust is golden and sides are light brown.
• Remove the pan from the oven and set aside.
• While the crust is in the oven
• Make the Topping
• Melt the butter in a small heavy bottomed saucepan over low heat, stirring frequently.
• When melted set the pan aside to cool.
• Combine the brown sugar, corn syrup, vanilla and salt in a medium sized bowl.
• Stir in the cooled, but still liquid butter and mix until just blended.
• Add the egg and rum (optional) and mix until well combined.
• Pour the topping over the crust and sprinkle the pecans on top.
• Bake for 20 minutes or until the top is brown and small cracks have formed on the surface.
• Remove the pan from the oven and let cool on a rack for 2 hours.
• Cut just before serving. Makes 12 to 16 bars