Categories: Desserts

Ingredients

• Crust:
• 2 1/2 cups all-purpose flour
• 2/3 cup powdered sugar
• 3/4 cup chopped toasted pecans
• 1/2 tsp kosher salt
• 1 cup butter, cubed
• Vegetable cooking spray
• Filling:
• 3/4 cup cane syrup
• 1/2 cup dark brown sugar
• 6 tbsp heavy cream
• 6 tbsp butter
• 1/4 tsp kosher salt
• 1 tsp vanilla extract
• 3 cups coarsely chopped toasted pecans

Directions

1. epare crust: Preheat oven to 350. Pulse flour and next 3 ingredients in a food processor 8 to 10 times or until thoroughly combined and pecans are finely chopped; add butter and pulse 8 or 9 times or until mixture resembles coarse meal. Line bottom and sides of a 13×9-inch pan with foil, allowing 2 to 3 inches to extend over sides; lightly grease foil with cooking spray. Press mixture onto bottom of prepared pan.

2. Bake at 350 for 20 to 25 minutes or until lightly browned. Cool completely on a wire rack (about 25 minutes).

3. Prepare filling: Bring syrup and next 4 ingredients to a boil in a large saucepan over medium, stirring constantly until butter melts, and mixture is smooth; boil, stirring constantly, 1 minute. Remove from heat and stir in vanilla and 3 cups coarsely chopped toasted pecans. Pour hot filling over cooled crust.

4. Bake at 350 for 14 to 16 minutes or until filling bubbles in center. Cool bars completely in pan on a wire rack (about 1 hour). Chill bars 1 hour before cutting.

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