Description
These Gooey Salted Brown Sugar Pecan Bars feature a tender, buttery shortbread crust topped with a rich, chewy layer of brown sugar, butter, and pecans. A touch of flaky sea salt elevates the sweetness and adds a delightful crunch.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg yolk
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1 1/2 cups light brown sugar, packed
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 2 large eggs
- 1 1/2 cups chopped pecans
- Flaky sea salt, for sprinkling
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the long sides.
- **For the Crust:** In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg yolk and vanilla extract.
- In a separate medium bowl, whisk together the flour and kosher salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a soft dough forms. Do not overmix.
- Press the dough evenly into the bottom of the prepared baking pan. Bake for 15-18 minutes, or until the edges are lightly golden.
- **For the Filling:** While the crust bakes, prepare the filling. In a large bowl (or the bowl of a stand mixer), combine the packed light brown sugar, melted butter, heavy cream, vanilla extract, and kosher salt. Mix well until smooth.
- Beat in the two large eggs, one at a time, until fully incorporated.
- Stir in the chopped pecans.
- Pour the filling evenly over the warm, pre-baked crust.
- Return the pan to the oven and bake for another 25-30 minutes, or until the filling is set around the edges but still slightly jiggly in the center.
- Remove the bars from the oven and immediately sprinkle generously with flaky sea salt.
- Let the bars cool completely in the pan before lifting them out using the parchment paper overhang. This can take 2-3 hours.
- Cut into 18 squares and serve.
Notes
- Ensure the butter for the crust is truly softened, not melted, for the best shortbread texture.
- Using parchment paper is crucial for easy removal and clean cutting.
- If the bars are too warm when you cut them, the filling will ooze out. Patience is key!
- Store leftover bars in an airtight container at room temperature for up to 4 days or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 45-48 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American