Happy Thanksgiving from Vegetarian & Cooking! For dessert this year, I made these sweet and rich pecan bars. The wholesome, nutty pecans pair beautifully with the decadent buttery crust, tied together with wonderful sweetness. Healthy they are not, but the quickness with which these leave the serving dish is a testament to just how tasty they are. Have a wonderful holiday!
Pair with: Kerrygold Potato Soup with Rosemary Butternut Biscuits; Hot Buttered Rum; Shaved Brussels Sprouts and Apple Salad with Citrus Vinaigrette; and Roasted Apple, Butternut Squash, and Caramelized Onion Pizza.
Recipe from The Slow Roasted Italian.
-1 1/4 sticks (10 tablespoons) unsalted butter, room temperature
-3 tablespoons granulated sugar
-1 large egg
-3/4 teaspoon vanilla extract
-1 cups + 2 tablespoons all-purpose flour
-1/4 teaspoon baking powder
-1/8 teaspoon salt
-1 stick (8 tablespoons) unsalted butter
-1/4 cup light corn syrup
-3/4 cups light brown sugar
-1 tablespoon heavy cream
-1/2 pounds pecans, chopped
Preheat the oven to 350.
Add the butter and granulated sugar to the bowl of an electric mixer and beat until light, about 3 minutes. Add the eggs and the vanilla and mix well. Combine flour, baking powder, and salt, then mix into batter on low speed until incorporated. Press the dough evenly into an ungreased 8x8 baking pan, indenting to form a thin crust around the edge. Bake for 15 minutes, then remove and allow to cool.
Next, combine the butter, corn syrup, and brown sugar in a large saucepan. Cook, stirring regularly, over low heat until the butter is melted. Raise the heat and boil for 3 minutes. Remove from the heat and stir in the heavy cream and pecans. Spread evenly on crust. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.