I know you’re going to want to dig in as soon as this stuff comes out of the oven – it smells absolutely divine!
But please, try to wait until it has cooled completely, before cutting it into bars. Otherwise you’re just going to make a sloppy mess. Althgouth, personally I wouldn’t care if I had to spoon these into my mouth from a bowl… I know it would taste just as delicious anyway! And that filling? I could have it alone for breakfast, it is that good. You’ll know what I’m talking about, once you give these a try yourself!
Ingredients
Crust:
1 cup Gold Medal all-purpose flour
1/3 cup Domino brown sugar
1/4 cup toasted pecans
1 teaspoon salt
1/4 teaspoon baking powder
6 Tablespoons cold Kerrygold unsalted butter, cubed
Filling:
1/2 cup Domino brown sugar, firmly packed
1/3 cup light corn syrup
4 Tablespoons (1/2 Stick) cold Kerrygold unsalted butter, cubed
1 Tablespoon bourbon
2 teaspoons vanilla
1/2 teaspoon salt
1 large egg, lightly beaten
2 cups pecans, toasted and chopped
Instructions:
Make the Crust:
Preheat the to 350 degrees. Line an 8X8 inch baking pan with aluminum foil, extending the edges of the foil on one side, 2 inches. Rotate the pan and line it with a second sheet of aluminum foil perpendicular to the first, extending the edges of the foil 2 inches on the other ends. Spray the foil with nonstick cooking spray.
In the work bowl of a food processor, add the flour, brown sugar, pecans, salt and baking powder. Pulse ingredients about 5 times or until the mixture looks like coarse sand. Add the butter and pulse again about 8-10 times. Pour mixture into prepared baking pan and press in evenly. Bake in preheated oven until crust begins to brown, about 20 minutes.
Make the filling:
In a medium mixing bowl, mix together brown sugar, melted butter, corn syrup, bourbon, vanilla and salt until just combined. Whisk in the egg just until incorporated.
Pour the filling mixture over the hot crust and then top evenly with pecans.
Bake until the top forms cracks and is brown, 22-25 minutes. Cool on wire rack completely. Cut into bars.
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Quick tip: Be sure to check on these often while in the oven – you don’t want the top to burn.