prep time: 15 minutes | total time: 1 hour | serves 24
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for the Crust:
Heat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a 9-inch square baking pan with aluminum foil. In a food processor, pulse flour, sugar, and salt to combine. Add butter; pulse until mixture resembles coarse meal. Add egg; pulse just until a dough forms. Transfer dough to prepared pan; with floured fingers and an offset spatula, press firmly into bottom and ¾-inch up sides. Freeze until firm, approximately 15 minutes. Prick bottom of dough; bake until lightly golden, 22-25 minutes. Let cool while preparing filling. for the filling: In a large saucepan, bring butter, brown sugar, and corn syrup to a boil over high heat, whisking constantly, until smooth; continue boiling, without stirring, until slightly darkened, approximately 2 minutes. Remove pan from heat. Whisk in cream and salt; mix in pecans. Assemble and bake: Spoon hot filling evenly over crust, using spoon to arrange and press in nuts so they fit snugly (create as flat a surface as possible). Bake until bubbling and amber-colored, 18-22 minutes. Cool completely in pan. Using aluminum foil, lift cake from pan; peel off foil. With a sharp knife, trim edges (if desired). Cut into 6 even strips; cut each strip crosswise into 4 even strips to make 24 bars.
Adapted from Martha Stewart.
prep time: 10 minutes | cook time: 8 minutes | total time: 18 minutes | yields 1 pound
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storage
Stores up to 3 weeks.
Adapted from Alton Brown.
serves 4
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Note: The icing will appear runny and possibly curdled until it finally (sometimes after 40 minutes of slow mixing) turns into a smooth icing.
Adapted from Travis Bettinson of Junip Foods.
yields two 8-inch shells (or eight 3-inch cookies)
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