Martha Stewart Pecan Bars Recipe
Do you love easy desserts? You must try this Martha Stewart Pecan Bars Recipe. It is a classic treat.
Equipment
- Large Baking Pan
- Parchment paper
- Large Mixing Bowl
- Medium saucepan
- Electric hand mixer
- Measuring Cups
- Measuring Spoons
- Rubber spatula
- Wire cooling rack
Ingredients
- 2 cups All-purpose flour
- 1/2 cup Granulated sugar
- 1/2 tsp Salt
- 3/4 cup Unsalted butter cold
- 1/2 cup Light brown sugar
- 1/2 cup Light corn syrup
- 4 tbsp Heavy cream
- 1 tsp Vanilla extract
- 3 cups Chopped pecans
Instructions
1. Prep the Oven and Pan
- First, heat your oven to 350 degrees. Line your pan with parchment paper. Leave some paper hanging over the sides. This helps you lift the bars out later.
2. Make the Shortbread Crust
- Mix flour, sugar, and salt in a bowl. Add the cold butter pieces. Use your mixer until it looks like crumbs. Press this mix into your baking pan.
3. Bake the Crust
- Put the pan in the oven. Bake it for about 20 minutes. The edges should look slightly golden. Take it out and let it cool.
4. Cook the Topping
- Put butter and brown sugar in a pot. Add the corn syrup and salt. Stir it over medium heat. Let it boil for one minute.
5. Add Cream and Nuts
- Take the pot off the heat. Stir in the heavy cream and vanilla. Finally, fold in all the chopped pecans. Mix until the nuts are coated.
6. Final Bake
- Pour the nut mix over the crust. Spread it out with your spatula. Bake for another 20 to 25 minutes. The filling should bubble.
7. Cool and Cut
- Let the pan cool completely. This is very important for clean cuts. Lift the paper to remove the bars. Cut them into small squares.
Notes
➔ Use cold butter for a very flaky crust.
➔ Toast the pecans first for a deeper flavor.
➔ Do not overbake or the caramel gets hard.
➔ Line the pan well to avoid any sticking.
➔ Let bars cool fully before you try cutting.
➔ Press the crust firmly into the pan corners.
➔ Use high-quality vanilla for the best aroma.
➔ Chop pecans into small bits for easy eating.