I made some pecan pie bars for Alex - and saved a few to bring up to my mom. I found a pecan pie bar recipe, and switched out the crust for my sourdough one.
Ingredients:
Crust:
- 156 gr (1.25 cups or 5.31 ounces) all-purpose flour
- 113 gr (1/ cup, aka 1 stick) unsalted butter, cut into small dices
- 56 gr (2 ounces) sourdough starter (or 1 ounce of water + 1 ounce of flour)
- 1/4 cup / 50 g / 1.8 oz brown sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
Filling:
- 1 can (14 oz / 400 g) sweetened condensed milk
- 1/2 cup / 100 g / 3.5 oz brown sugar
- 1 tsp vanilla extract
- 2 eggs, beaten
- 3 cups / 360 g / 12 oz chopped pecans
Instructions:
- Preheat the oven to 350°F. Line a 9 in x 13 in / 23 x 33 cm baking pan with parchment paper.
- Mix shortbread crust:
Add the flour, butter, sourdough starter, and brown sugar into a food processor. Whirr the butter into the flour until the mixture looks crumbly. - Pre-bake crust:
Transfer the dough mixture into the prepared baking pan. Press the crumbs into an even layer. - Bake the crust for 20 to 25 minutes or until the edges are golden brown. Remove the pan from the oven and allow it to cool for 15 minutes.
- Mix the filling:
In a large mixing bowl, stir together the condensed milk, brown sugar, eggs, and vanilla until well combined. Fold in the pecans. - Bake bars:
Evenly spread the pecan topping over the pre-baked crust. - Bake for a further 20 to 25 minutes, until the edges are set and the center is baked through and the top is golden.
- Let the bar cool completely in the pan.
- Slice and serve. Slice into squares and enjoy!
Carole's Notes:
Doug, Sue, Joe, my mom, and I all liked this. It was supposed to be a bar version of pecan tassies, and it hit the mark for me. This is VERY sweet.The recipe is adapted from https://www.countryhillcottage.com/pecan-pie-bars-with-sweetened-condensed-milk-without-corn-syrup/ and https://carolelikesroundfood.blogspot.com/2022/12/fudgy-cookie-bars.html
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