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	<title>Ultranutty Pecan Bars - Revision history</title>
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	<updated>2026-05-06T14:12:05Z</updated>
	<subtitle>Revision history for this page on the wiki</subtitle>
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		<id>https://wiki.mintygargoyle.com/wiki/index.php?title=Ultranutty_Pecan_Bars&amp;diff=337&amp;oldid=prev</id>
		<title>imported&gt;Mikey: Created page with &quot;right  From [https://www.americastestkitchen.com/recipes/8571-ultranutty-pecan-bars America&#039;s Test Kitchen].  Makes 24 bars  == No...&quot;</title>
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		<updated>2017-12-18T06:50:24Z</updated>

		<summary type="html">&lt;p&gt;Created page with &amp;quot;&lt;a href=&quot;/File:UltranuttyPecanBars.png&quot; title=&quot;File:UltranuttyPecanBars.png&quot;&gt;300px|thumb|right&lt;/a&gt;  From [https://www.americastestkitchen.com/recipes/8571-ultranutty-pecan-bars America&amp;#039;s Test Kitchen].  Makes 24 bars  == No...&amp;quot;&lt;/p&gt;
&lt;p&gt;&lt;b&gt;New page&lt;/b&gt;&lt;/p&gt;&lt;div&gt;[[File:UltranuttyPecanBars.png|300px|thumb|right]]&lt;br /&gt;
&lt;br /&gt;
From [https://www.americastestkitchen.com/recipes/8571-ultranutty-pecan-bars America&amp;#039;s Test Kitchen].&lt;br /&gt;
&lt;br /&gt;
Makes 24 bars&lt;br /&gt;
&lt;br /&gt;
== Notes ==&lt;br /&gt;
&lt;br /&gt;
A food processor makes crushing cookies and finely chopping nuts a breeze. &lt;br /&gt;
&lt;br /&gt;
== Ingredients ==&lt;br /&gt;
&lt;br /&gt;
=== Crust ===&lt;br /&gt;
* 1 ¾ cups (8 3/4 ounces) all-purpose flour&lt;br /&gt;
* 6 TBL (2 2/3 ounces) sugar&lt;br /&gt;
* ½ tsp salt&lt;br /&gt;
* 8 TBL (1 stick) unsalted butter, melted&lt;br /&gt;
&lt;br /&gt;
=== Topping ===&lt;br /&gt;
* ¾ cup packed (5 1/4 ounces) light brown sugar&lt;br /&gt;
* ½ cup light corn syrup&lt;br /&gt;
* 7 TBL unsalted butter, melted and hot&lt;br /&gt;
* 1 tsp vanilla extract&lt;br /&gt;
* ½ tsp salt&lt;br /&gt;
* 4 cups (1 pound) pecan halves, toasted&lt;br /&gt;
* ½ tsp flake sea salt (optional)&lt;br /&gt;
&lt;br /&gt;
== Instructions ==&lt;br /&gt;
&lt;br /&gt;
=== For the Crust ===&lt;br /&gt;
# Adjust oven rack to lowest position and heat oven to 350°.&lt;br /&gt;
# Line a 13 x 9 inch pan with parchment paper, or spray with non-stick spray.&lt;br /&gt;
# Whisk flour, sugar, and salt together in medium bowl.&lt;br /&gt;
# Add melted butter and stir with wooden spoon until dough begins to form.&lt;br /&gt;
# 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.&lt;br /&gt;
# 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.&lt;br /&gt;
&lt;br /&gt;
=== For the Topping ===&lt;br /&gt;
# Whisk sugar, corn syrup, melted butter, vanilla, and salt together in medium bowl until smooth, about 20 seconds.&lt;br /&gt;
# Fold pecans into sugar mixture until nuts are evenly coated.&lt;br /&gt;
# Pour topping over crust.&lt;br /&gt;
# Using spatula, spread topping over crust, pushing to edges and into corners (there will be bare patches).&lt;br /&gt;
# Bake until topping is evenly distributed and rapidly bubbling across entire surface, 23 to 25 minutes.&lt;br /&gt;
# Transfer pan to wire rack and lightly sprinkle with flake sea salt, if using.&lt;br /&gt;
# Let bars cool completely in pan on rack, about 1 1/2 hours before cutting into bars.&lt;/div&gt;</summary>
		<author><name>imported&gt;Mikey</name></author>
	</entry>
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