Ultranutty Pecan Bars

From America's Test Kitchen.

Makes 24 bars

Notes

A food processor makes crushing cookies and finely chopping nuts a breeze.

Ingredients

Crust

• 1 ¾ cups (8 3/4 ounces) all-purpose flour
• 6 TBL (2 2/3 ounces) sugar
• ½ tsp salt
• 8 TBL (1 stick) unsalted butter, melted

Topping

• ¾ cup packed (5 1/4 ounces) light brown sugar
• ½ cup light corn syrup
• 7 TBL unsalted butter, melted and hot
• 1 tsp vanilla extract
• ½ tsp salt
• 4 cups (1 pound) pecan halves, toasted
• ½ tsp flake sea salt (optional)

Instructions

For the Crust

1. Adjust oven rack to lowest position and heat oven to 350°.
2. Line a 13 x 9 inch pan with parchment paper, or spray with non-stick spray.
3. Whisk flour, sugar, and salt together in medium bowl.
4. Add melted butter and stir with wooden spoon until dough begins to form.
5. 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.
6. 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.

For the Topping

1. Whisk sugar, corn syrup, melted butter, vanilla, and salt together in medium bowl until smooth, about 20 seconds.
2. Fold pecans into sugar mixture until nuts are evenly coated.
3. Pour topping over crust.
4. Using spatula, spread topping over crust, pushing to edges and into corners (there will be bare patches).
5. Bake until topping is evenly distributed and rapidly bubbling across entire surface, 23 to 25 minutes.
6. Transfer pan to wire rack and lightly sprinkle with flake sea salt, if using.
7. Let bars cool completely in pan on rack, about 1 1/2 hours before cutting into bars.