Pecan Bars
Source: combination of recipes
CRUST:
1/2 cup butter (1 stick), softened
1/2 cup sugar
2 large eggs
1 tsp vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
TOPPING:
1 1/4 cups brown sugar, packed
1/2 cup light corn syrup
1/4 cup unsalted butter (1/2 stick)
4 cups coarsely chopped pecans
1/2 cup heavy cream
pinch salt
Crust: Preheat the oven to 350. Line a 9×13 pan with foil, leaving a 1 inch overhang, spray lightly with cooking spray.
Cream the butter and sugar together until light and fluffy, about 3 minutes. Add the eggs and vanilla and mix well.
Add the flour, baking powder and salt and mix until dough is combined.
With floured hands, press mixture into the prepared pan.
Bake for 12 to 15 minutes or until the crust is set, but not browned. Set aside to cool while you make the topping.
Topping: Reduce oven temperature to 325°F.
In a heavy saucepan, melt butter over medium-high heat.
Stir in brown sugar and light corn syrup and bring to a boil.
Boil for 1 minute, add pecans, cream and salt.
Boil for about 3 minutes until mixture thickens slightly. Pour hot mixture over the warm shortbread crust. Optional: sprinkle with coarse salt
Bake for 20 minutes.
Cool completely on a cooling rack.
Lift foil out of the pan onto cutting board.
Using a heavy sharp knife, cut cookies into bars or diamonds (cut into strips lengthwise, then cut across diagonally to make diamonds)