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Prep Time: 0 Minutes Cook Time: 47 Minutes |
Ready In: 47 Minutes Servings: 9 |
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This is a fantastic recipe from Martha Stewart - so delicious!! These buttery treats are made with an easy press-in-the-pan shortbread crust. Ingredients:
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 |
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,.
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