Julie writes, “I recently came across a recipe for pecan pie bars that contained about 40 grams of fat each! These contain only 7.8 grams, most of which comes from the pecans.” Sounds good to me.
For the base of the squares you cream together 1/4 cup unsalted butter (or margarine) and 1/3 cup packed brown sugar.
Add 1 cup of flour and a pinch of salt.
Stir until well combined and crumbly. Press into the bottom of an 8″ x 8″ pan that has been greased. I like to use a measuring cup.
Bake in a preheated 375F oven for 12-15 minutes, until the edges turn golden. Perfect!
To make the filling, you can use the same bowl. Love that! Combine 1 large egg, 2 egg whites, 1/2 cup packed brown sugar, 3/4 cup corn syrup and 1 tsp vanilla. Mix until smooth.
Add 1 tbsp flour and 1/4 tsp salt.
Arrange 1 cup of pecan halves on top of the crust and then pour the filling on top. Bake in the oven that is still at 375F for 30-35 minutes until puffed and golden. Cool in the pan on a wire rack.
They looked perfect! The problem? Getting the stupid things out of the FREAKIN’ pan!!! OMG!
I probably should have followed my instincts and loosened the sides right after they came out of the oven but the recipe did not say to do so. If you try this recipe, line the bottom of the pan with parchment paper to avoid the crust sticking to the bottom. Like glue!
OK, so did I ruin the pan? See those scratch marks? Darn it, I think I ruined the pan.
They ended up being delicious but they were so hard to get out that most of the time I ended up with lots of topping and very little crust which was just way too sweet. A lot of this ended up in the compost because it was just too darn difficult to deal with. What a waste of such an expensive ingredients, pecans are not cheap!
Flavour-wise they were great but the crust getting completely cemented in the pan which probably ruined it is, well, kind of heartbreaking. I give this recipe, due to technical difficulties, two out of five wooden spoons. If you take extra measures to ensure they come out of the pan, these will probably taste more like a four out of five.
Oh well, foodie disasters happen! Just a part of life in the kitchen.