Daisy Lane Bakery Pecan Pie Bars

RECIPE

Servings 24 bars| Prep Time 30-45 minutes| Total Time approximately 1-1.5 hours

INGREDIENTS

For the base layer crust:

75 g (approximately 1/3 cup of light brown sugar)

110 g unsalted butter, softened (about 1/2 cup)

170 g (approximately 1 1/3 cup all-purpose flour)

1/4 tsp pink himalayan salt. (for the batter)

2 -3 T water, added slowly until dough form

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For the top filling:

85 g unsalted butter (approximately 6 Tablespoons)

150 g (approximately 3/4 cup light brown sugar)

109 g (approximately 1/3 cup) dark corn syrup

82 g (approximately 1/3 cup) whole milk

1 egg, fully beaten

1 tsp vanilla

1/4 tsp. fine pink himalayan salt

225 g (approximately 2 1/4 cups) halves & broken pecans

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Additional 1/4 Maldon Salt to sprinkle on top of all of the batter before baking.

DIRECTIONS

1. Preheat oven to 350 degrees F.

2. Prepare a 9” x 13 “ pan by lining it with parchment paper. You do not need to grease the paper or use any additional oil.

3. In the bowl of an electric stand mixer, add the softened butter and the sugar and beat for a few minutes until fluffy.

4. Whisk the flour and salt together, and add to the electric mixer bowl with the butter/sugar mixture; beat until crumbly.

5. Slowly add 2 T of water, while mixing, until the crust dough begins to form. (You may not need all the water, but you want to be able to press out the crust).

6. Remove the crust/dough from the bowl and spread an even thin layer over the parchment paper in the pan; press with your fingers to distribute to the edges. Use a fork to lightly pierce the crust throughout.

7. Place the pan with the “crust” into the oven and bake for 15 minutes.

8. Meanwhile, in a non-stick saucepan, toast the pecan pieces over medium heat, until lightly brown. Use a sifter to separate the pecans from any pecan particle residue pieces that formed while heating. Discard the particles.

9. While the crust is baking, in a small saucepan, combine the unsalted butter, light brown sugar, dark corn syrup, milk and salt and heat up until bubbly. Let simmer for 1-2 minutes.

10. In an electric mixer bowl, thoroughly beat the egg.

11. Remove about 1/2 cup of the hot liquid sugar mix and while using the “whisk” attachment, VERY SLOWLY drizzle the filling mixture into the egg while whisking (this is to make sure the egg doesn’t coagulate); now, add the entire egg & filling mixture back into the pot, whisking continuously to combine.

12. Add the broken pecans the hot mixture and stir completely.

13. As soon as the crust has baked for 15 minutes, remove from the oven.

14. Use a rubber spatula to help transfer the hot sugar/pecan mixture on top of the “crust” and spread the mixture and nuts evenly to the edges of the pan.

15. Place back into the oven and bake for an additional 15 minutes. Remove promptly.

16. Lightly sprinkle with Maldon Salt.

17. Let cool for approximately 30 minutes before cutting the bars.