View source for Ultranutty Pecan Bars

[[File:UltranuttyPecanBars.png|300px|thumb|right]]

From [https://www.americastestkitchen.com/recipes/8571-ultranutty-pecan-bars 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 ===
# Adjust oven rack to lowest position and heat oven to 350°.
# Line a 13 x 9 inch pan with parchment paper, or spray with non-stick spray.
# 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.

=== For the Topping ===
# Whisk sugar, corn syrup, melted butter, vanilla, and salt together in medium bowl until smooth, about 20 seconds.
# Fold pecans into sugar mixture until nuts are evenly coated.
# 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.
# 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 before cutting into bars.