Active Time: 10 MinsTotal Time2 Hours
Yield: 32 bars
Two pantry staples—ground cinnamon and ginger—give the traditional pecan pie filling an unexpected and flavorful twist. For an impressive dessert, serve each bar on a plate with a scoop of ice cream and a drizzle of caramel sauce. Or just enjoy them right out of the pan!
Ingredients
Crust
- Baking spray with flour
- 3 cups all-purpose flour
- 1 cup cold unsalted butter, cubed
- 3/4 cup unsifted powdered sugar
- 1 teaspoon kosher salt
Filling
- 4large eggs
- 1 cup light corn syrup
- 2/3 cup packed light brown sugar
- 1/2 cup honey
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter, melted
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground ginger
- 3 cups pecans, coarsely chopped
How to Make It
Step 1
Prepare the Crust: Preheat oven to 350°F. Spray a 13- x 9-inch baking pan with baking spray with flour. Line bottom and sides of pan with parchment paper, leaving a 2- to 3-inch overhang on 2 sides. Place flour, butter, powdered sugar, and salt in a food processor. Pulse until coarse crumbs form, 6 to 7 times. Firmly press mixture into bottom of prepared pan. Bake in preheated oven until light golden brown, about 20 minutes. (Crust will have cracks.)
Step 2
Prepare the Filling: Whisk together eggs, corn syrup, brown sugar, honey, flour, melted butter, cinnamon, salt, and ginger in a bowl until smooth. Stir in pecans. Pour over warm Crust. Bake at 350°F until Filling is set, 25 to 30 minutes. Cool completely in pan, about 1 hour. Slice into 32 bars.
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