Excited to have my Asian sesame chicken up on Tastespotting today! Recipe is here on the blog. Come like me on facebook, would love to have you (bakesinslippers)
After a holiday, we always seem to have leftover something. This time it was two bags of pecans, some mashed potatoes, and rolls. So I ate two and baked with one, making roasted pecan pie bars. Always roast nuts when baking, it brings out the flavor, and really enhances anything you use them in. These bars are quick to make, and will go fast. Make them for an upcoming holiday function, or give them as a gift to a friend or neighbor. Roasted pecan pie bars-because you can.
Roasted pecan pie bars
12 T unsalted butter (1 1/2 sticks) cold
1 1/2 cups flour
2/3 cup brown sugar
1/2 tsp kosher salt
2 T cold water
2 1/2 cups chopped roasted pecans (350 degrees for 10-15 minutes, then cool and chop)
Stick of room temp unsalted butter
1 cup brown sugar
1/4 tsp salt
1/3 cup light corn syrup
1/4 cup flour
Keep oven at 350 degrees after roasting pecans
Line a 9×9 square baking pan with foil or parchment, spray with cooking spray or butter
With a paddle attachment, add all ingredients for crust until it resembles small crumbs, then add 2 T cold water until dough comes together (should be fairly quickly)
Press into bottom of baking dish, bake for 20 minutes or until golden brown. Let cool for ten minutes before filling
While crust is baking, mix butter, brown sugar, and salt until fluffy, 5-7 minutes. Add flour and corn syrup. Once mixed add pecans until just combined. Spread into baked crust (will be thick, use a spatula to spread evenly) and bake for 45 minutes, or until bubbly and brown.
Allow bars to cool and cut.
Can be kept at room temperature for up to four days. Wrap tightly with foil.