Aunt Edith's Pecan Pie Bars

Well, almost. This recipe is based on Aunt Edith's recipe, with a few changes. Her original recipe called for a boxed cake mix. I'm afraid that's a deal breaker for me. Call me a cake snob, but I just couldn't bring myself to resort to the box. So, I replaced it with a homemade shortbread base. The buttery, crumbly crust is covered with a sweet, rich topping, reminiscent of a pecan pie. I do love the notion of a pie packed into a bar.

My husband's aunt was a warm, patient, generous woman. Her lovely personality was so contagious, it was impossible not to smile in her presence. Aunt Edith was always eager to share her baking secrets and tossed a few pearls my way over the years. I credit her for teaching me how to make a perfect pie crust-but that's a story for another time.

Aunt Edith had particular recipes that she lovingly prepared for her family. We all have fond memories of receiving tins tightly packed with luscious chocolate layer bars, chewy fudge or gooey pecan bars. Bars are easy to prepare, easy to serve and even easier to eat! It may not be exactly the way Aunt Edith would have made them, but I think this version does hers justice. 

Here's my recipe:

Aunt Edith. She always had a smile ready for everyone.

Humble ingredients are easily transformed into a rich dessert.

Be sure to whisk out and any lumps of brown sugar.

I like to leave the pecans for the topping whole. I think it makes for a more impressive presentation.

Aunt Edith's Pecan Pie Bars

Makes about 1 dozen

Ingredients:

Base:

12 tbl butter, room temperature

1/3c sugar 

1 3/4c flour

1/2c pecans, coarsely chopped

Topping:

2/3c brown sugar

3/4 tsp salt

1 1/2c corn syrup

4 eggs-room temperature

1 tsp vanilla extract

1 tsp Grand Marnier liquor (optional*)

1 3/4c whole pecans

1/4 tsp coarse salt

Directions:

Preheat the oven to 350 degrees.

Make the crust:

1. In the bowl of a standing mixer, using the paddle attachment  cream together butter and sugar until fluffy. (Alternatively, use a large mixing bowl and a hand mixer)

2. Add flour and blend until the mixture resembles coarse crumbs.

3. Fold in the pecans.

4. Tumble the mixture into an ungreased 9"x12" baking pan-I like glass.**

5. Using your fingers or the bottom of a flat measuring cup, pat the crumbs into an even layer.

6. Bake for about 20 minutes or until the crust is set and the edges become golden.

Remove from the oven and set aside.

Make the topping:

1. In a large mixing bowl whisk together brown sugar, salt, corn syrup, eggs, vanilla extract and Grand Marnier until well combined.

2. Fold in the pecans and pour onto the baked crust in and even layer.

3. Place the pan back into the oven and bake for another 30 minutes or until the topping is set.

4. Remove form the oven and place on a cooling rack. 

5. Sprinkle with coarse salt.

6. Once completely cool, cut into bars and serve.

*The addition of Grand Marnier is optional and was not included in the original recipe. 

I do however, think it adds a nice depth of flavor. A bit of orange zest adds another zippy layer of flavor too. 

**I like to bake in glass baking pans. This allows you to see the sides and bottom which is helpful in knowing when your crust well cooked. As Paul Hollywood likes to say on the Great British Baking Show  "no soggy bottoms!"