Page 60 - Baking

PECAN DIAMOND BARS

MAKES ABOUT 30

Crust: 1. Preheat oven to 350°. Line a 13x9-inch baking pan with parchment paper,
1 cup unsalted butter, soft ened letting excess extend over sides of pan. Spray with baking spray with flour.
⅓ cup granulated sugar
1 large egg 2. For crust: In a large bowl, beat butter and granulated sugar with a mixer at
1 teaspoon vanilla extract medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of
3 cups all-purpose flour bowl. Add egg, beating well. Beat in vanilla.
1 teaspoon kosher salt
3. In a medium bowl, whisk together flour and salt. With mixer on low speed,
Filling: gradually add flour mixture to butter mixture, beating until combined. Press
1 cup firmly packed light brown mixture into bottom of prepared pan. Using a fork, pierce crust several
sugar times. Freeze until slightly chilled, about 10 minutes.
½ cup cane syrup*
½ cup unsalted butter 4. Bake until golden brown, 20 minutes. Let cool completely. Reduce oven
¼ cup granulated sugar temperature to 325°.
4 cups pecans, coarsely chopped
¼ cup heavy whipping cream 5. For filling: In a medium saucepan, cook brown sugar, cane syrup, butter,
1 teaspoon vanilla extract and granulated sugar over medium heat until sugar is dissolved and mixture
¼ teaspoon kosher salt boils for 1 minute. Add pecans, cream, vanilla, and salt; boil until mixture
thickens slightly, about 3 minutes. Pour hot filling over cooled crust.

6. Bake until topping darkens slightly and is bubbly, about 20 minutes.
Let cool completely in pan.

7. Using excess parchment as handles, remove from pan, and cut into small
diamond-shaped bars.

*We used Steen’s.

NOTE: Bars can be made 1 week in advance. Store bars between sheets of
parchment paper in an airtight container at room temperature.

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