Pecan Bars

Photos by Ellen Silverman

Is this a cake? Or a pie? Or some create of cookie? Is it a cousin of the brookie (phase brownie, phase cookie)?

It doesn’t topic due to these yummy squares are sweet and gooey. They appear to be a accepted of my pecan pie–loving son Michael.

• ⅓ c. granulated sugar
  

• 8 tbsp. unsalted butter, softened
  

• 1 tbsp. heavy cream
  

• 1 c. all-reason flour
  

• 2 sizable eggs
  

• ⅓ c. light corn syrup
  

• ½ c. packed light brown sugar
  

• 3 tbsp. unsalted butter, melted
  

• 1 tbsp. pure vanilla bean paste
  

• 1 tbsp. heavy cream
  

• Pinch of salt
  

• 1½ c. pecan halves
  

• ½ c. chocolate chips
  

Instructions:

1. Preheat the oven to 350°F. Line an 8-scramble square pan with parchment paper, and spot aside.
2. To manufacture the crust, in the bowl of a stand mixer fitted with the ride attachment, cream the granulated sugar and butter. Add the cream, then the flour, mix accurate unless mixed, and press into the willing pan. (Leave the ride attachment on the mixer, and return the unwashed bowl to the mixer.)
3. Bake the crust unless it begins to brown on the perimeters, about 20 minutes. Let the crust cool a itsy-bitsy bit while you prepare the filling, leaving the oven on.
4. To manufacture the filling, add the eggs to the bowl of the mixer and beat them, then add the corn syrup, brown sugar, melted butter, vanilla bean paste, cream, and salt and mix unless effectively mixed.
5. Pour the filling onto the crust, and scatter a layer of pecans over the high, then scatter the chocolate chips on high of the nuts. Bake about half-hour.
6. Chilly entirely in the pan, then refrigerate in the pan for a minimal of 1 hour. Put off the cake from the pan, discard the parchment paper, trim the perimeters, and lower into 1½ by 4-scramble bars or 4-scramble squares.