Ultranutty Pecan Bars

By banishing the custard filling in favor of a topping that emphasizes the pecan’s nutty richness, we made this bar cookie simpler, too.

A cookbook recipe exclusively for ATK Essential members from The Perfect Cookie

YIELD Makes 24 bars

TIME 1 hour, plus 1½ hours cooling

The Perfect CookieA cookbook recipe exclusively for ATK Essential members from The Perfect Cookie

Why This Recipe Works

Gather Your Ingredients

Crust
Topping

Key Equipment

Key Equipment - Measuring Spoons
Key Equipment - Traditional Skillets
Key Equipment - All-Purpose Whisks
Key Equipment - Cooling Racks
Key Equipment - The Best Rimmed Baking Sheets

Before You Begin

*

It is important to use pecan halves, not pieces. The edges of the bars will be slightly firmer than the center. If desired, trim 1/4 inch from the edges before cutting into bars. Toast the pecans on a rimmed baking sheet in a 350-degree oven until fragrant, 8 to 12 minutes, shaking the sheet halfway through.

Instructions

1.

FOR THE CRUST: Adjust oven rack to lowest position and heat oven to 350 degrees. Make foil sling for 13 by 9-inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Lightly spray foil with vegetable oil spray.

2.

Whisk flour, sugar, and salt together in medium bowl. Add melted butter and stir with wooden spoon until dough begins to form. Using your hands, continue to combine until no dry flour remains and small portion of dough holds together when squeezed in palm of your hand. Evenly scatter tablespoon-size pieces of dough over surface of pan. Using your fingertips and palm of your hand, press and smooth dough into even thickness in bottom of pan.

3.

FOR THE TOPPING: Whisk sugar, corn syrup, melted butter, vanilla, and salt together in medium bowl until smooth (mixture will look separated at first but will become homogeneous), about 20 seconds. Fold pecans into sugar mixture until nuts are evenly coated.

4.

Pour topping over crust. Using spatula, spread topping over crust, pushing to edges and into corners (there will be bare patches). Bake until topping is evenly distributed and rapidly bubbling across entire surface, 23 to 25 minutes.

5.

Transfer pan to wire rack and lightly sprinkle with flake sea salt, if using. Let bars cool completely in pan on rack, about 1 1/2 hours. Using foil overhang, lift bars out of pan and transfer to cutting board. Cut into 24 bars. (Bars can be stored at room temperature for up to 5 days.)

Test Kitchen Techniques

FROM OUR TV SPONSORS

We are thankful to the sponsors who make it possible for us to bring you the America's Test Kitchen TV series on public television. Read more about why we have sponsors.