Pecan Bars

This is a fantastic recipe from Martha Stewart - so delicious!! These buttery treats are made with an easy press-in-the-pan shortbread crust.

• Ready In: 47 mins
• Yields: 24 bars

Ingredients

• FOR THE CRUST

• 1 1⁄2 cups all-purpose flour
• 1⁄2 cup unsalted butter, chilled and cut into small pieces
• 1⁄4 cup sugar
• 1⁄4 teaspoon salt
• 1  large egg, lightly beaten

• FOR THE FILLING

• 3⁄4 cup  packed light brown sugar
• 1⁄4 cup light corn syrup
• 1⁄4 cup heavy cream
• 1⁄4 teaspoon salt
• 2  cups pecans
• 1⁄2 cup  chilled unsalted butter, cut into small pieces

Directions

1. Preheat oven to 375°F Line a 9-inch square baking dish with foil.
2. FOR THE CRUST: In a food processor, pulse flour, sugar, and salt to combine. Add butter; pulse until mixture resembles coarse meal. Add egg; pulse just until a dough forms.
3. Transfer dough to prepared pan; with floured fingers and an offset spatula, press firmly into bottom and 3/4 inch up sides. Freeze until firm, about 15 minutes.
4. Prick bottom of dough; bake until lightly golden, 22-25 minutes. Let cool while preparing filling.
5. MAKE THE FILLLING: In a large saucepan, bring butter, brown sugar, and corn syrup to a boil over high heat, whisking constantly, until smooth; continue boiling, without stirring, until slightly darkened, about 2 minutes.
6. Remove pan from heat. Whisk in cream and salt; mix in pecans.
7. ASSEMBLE AND BAKE: Spoon hot filling evenly over crust, using spoon to arrange and press in nuts so they fit snugly (create as flat a surface as possible).
8. Bake until bubbling and amber-colored, 18-22 minutes. Cool completely in pan.
9. Using foil, lift cake from pan; peel off foil. With a sharp knife, trim edges (if desired). Cut into 6 even strips; cut each strip crosswise into 4 even strips to make 24 bars,.