Happy 10TH Blogiversary to Baking is my Zen! And… a Salted Pecan Bar Recipe


Baking is my Zen celebrates its 10th Blogiversary today ~ January 31, 2019.
Baking is my Zen’s first blog post was on January 31, 2009, via Blogger.com.
As of 2/1/12, it has been hosted on WordPress.

Memory Lane ~ Blogiversaries for Baking is my Zen
1st Blogiversary – January 31, 2010
2nd Blogiversary – January 31, 2011
3rd Blogiversary – January 31, 2012
4th Blogiversary – January 31, 2013
5th Blogiversary – January 31, 2014
6th Blogiversary – January 31, 2015
7th Blogiversary – January 31, 2016
8th Blogiversary – January 31, 2017
9th Blogiversary – January 31, 2018
(belated post 9/11/18)

Today’s recipe is a bar cookie. I love all types of nuts, especially pecans. Found this recipe on YouTube by Entertaining with Beth. She has a fabulous YouTube channel.

Beth’s Pecan Bars | ENTERTAINING WITH BETH

Kitchen Notes: In making this recipe, I adapted it somewhat. I omitted the orange zest in the crust. I also changed the process a little. I opted to cool the crust and then make the pecan filling. Also, didn’t have heavy cream, so I substituted whole milk. It was still a delicious bar cookie. Oh, also topped it off with sea salt. Since it’s very sweet, the salty addition lends to a nice balance of flavors. So good!

PECAN BARS RECIPE

Recipe Source: Beth’s Pecan Bars | ENTERTAINING WITH BETH
Adapted by Carmen Ortiz of Baking is my Zen

Makes 18 small bars or 9 large squares

INGREDIENTS:

CRUST:
1 ½ cups (360 g) butter
1 cup (200g) white sugar
1 egg – extra large
2 tsp (10 ml) vanilla extract
½ tsp (2.5ml) salt
4 tsp (20 ml) orange zest – (I omitted this)
3 1/3 (400g) cups of all-purpose flour

PECAN TOPPING:
½ cup (120 g) butter
1 cup (180g) light brown sugar
1/3 cup (80 ml) honey
pinch of salt
1 tbsp (15 ml) heavy cream (I used whole milk)
½ tsp (2.5 ml) vanilla extract
3 ½ cups (525 g) pecan halves

Topping – Sea Salt (Optional)

DIRECTIONS:

Preheat Oven to 350F (176C)

PREP PAN:
For easy release of crust from pan, create four flaps with parchment paper.
Line a 9 x 9 inch pan with a parchment paper with flaps.
Spray parchment paper with PAM oil spray.
Add second parchment with flaps.
Spray parchment with PAM. Set aside.

ROAST PECANS:
Add pecans to skillet. Warm pecans for about 8 minutes. Toss. Set aside. (Optional step).

MAKE CRUST:
Add butter and sugar in mixer bowl. Beat for 3 minutes. Scrape down bowl.
Add egg and vanilla extract. Mix.
Add salt and orange zest (I omitted the zest). Mix.
Add flour in thirds, beating after each addition, just until combined. Do not overmix.
Transfer dough into pan.
Spread dough evenly in pan.
Add a small sprinkling of flour on hands to make dough handling easier.
Use the back of a measuring cup to smooth out the dough. Add a small sprinkling of flour to dough to prevent cup from sticking.
Prick dough several times with a fork.

BAKE CRUST:
Bake crust at 350 DEGREES Fahrenheit for 25-30 minutes or until fully set and golden brown.
Remove from oven. Set aside. Prepare the pecan filling.

PREPARE PECAN FILLING:
Combine butter, brown sugar, honey and salt in saucepan.
Cook over medium heat, whisking until ingredients melted and combined.
REMOVE PAN FROM HEAT when ingredients are combined.
Add heavy cream (I used whole milk).
Add vanilla extract. Mix.
Add the pecan halves to filling mixture.
Combine thoroughly until pecans are well coated.
Pour the pecan mixture on top of crust.
Spread pecan filling with a spatula or a spoon to form an even layer.
Cover the corners of the crust with the pecan filling as well.
Sprinkle sea salt over top.

BAKE PECAN FILLED CRUST:
Place dessert back in oven (350 degrees Fahrenheit).
Bake for 25 minutes, until filling is set. If it looks a little wet, it will set up as it cools.

COOL:
Allow dessert to cool completely at room temperature.

(I omitted this step) Place uncovered in the fridge for at least 2 hours, or overnight is even better to fully set. They will be easier to cut if you allow to stay refrigerated overnight.

CUT INTO BARS:
Lift the flaps out of pan and place dessert onto counter.
Cut the pecan bars into 9 squares, and then cut each square in half to create a bar.

SERVE:
Enjoy after cutting into bars.

STORE:
Keep the pecan bars in the fridge, lightly covered, until ready to serve.
30 minutes before serving bring the bars to room temperature.
(I omitted the step of storing in fridge).
I simply covered the dessert in plastic wrap, without chilling.

~~~~~     ~~~~~     ~~~~     ~~~~~     ~~~~     ~~~~~      ~~~~~      ~~~~~     ~~~~~

RECIPE PHOTO TUTORIAL
By Carmen Ortiz of Baking Is My Zen

SALTED PECAN BARS

DIRECTIONS:

Preheat Oven to 350F (176C)

PREP PAN:
For easy release of crust from pan, create four flaps with parchment paper.
Line a 9 x 9 inch pan with a parchment paper with flaps.


Spray parchment paper with PAM oil spray.
Add second parchment with flaps.
Spray parchment with PAM. Set aside.

ROAST PECANS:
Add pecans to skillet. Warm pecans for about 8 minutes. Toss. Set aside. Optional step.

MAKE CRUST:
Add butter and sugar in mixer bowl. Beat for 3 minutes. Scrape down bowl.


Add egg and vanilla extract. Mix.


Add salt and orange zest (I omitted the zest). Mix.


Add flour in thirds, beating after each addition, just until combined. Do not overmix.


Transfer dough into pan.


Spread dough evenly in pan.
Add a small sprinkling of flour on hands to make dough handling easier.
Use the back of a measuring cup to smooth out the dough. Add a small sprinkling of flour to dough to prevent cup from sticking.
Prick dough several times with a fork.

BAKE CRUST:
Bake crust at 350 DEGREES Fahrenheit for 25-30 minutes or until fully set and golden brown.


Remove from oven. Set aside.

PREPARE PECAN FILLING:
Combine butter, brown sugar, honey and salt in saucepan.

Cook over medium heat, whisking until ingredients are melted and combined.

REMOVE PAN FROM HEAT when ingredients are combined.
Add heavy cream (I used whole milk).

Add vanilla extract. Mix.


Add the pecan halves to filling mixture.


Combine thoroughly until pecans are well coated.


Pour the pecan mixture on top of crust.


Spread pecan filling with a spatula or a spoon to form an even layer.
Cover the corners of the crust with the pecan filling as well.
Sprinkle sea salt over top.

BAKE PECAN FILLED CRUST:
Place dessert back in oven (350 degrees Fahrenheit).
Bake for 25 minutes, until filling is set. If it looks a little wet, it will set up as it cools.

COOL:
Allow dessert to cool completely at room temperature.

(I omitted this step) Place uncovered in the fridge for at least 2 hours, or overnight is even better to fully set. They will be easier to cut if you allow to stay refrigerated overnight.

CUT INTO BARS:
Lift the flaps out of pan and place dessert onto counter.
Cut the pecan bars into 9 squares, and then cut each square in half to create a bar.

SERVE:
Enjoy after cutting into bars.

STORE:
Keep the pecan bars in the fridge, lightly covered, until ready to serve.
30 minutes before serving bring the bars to room temperature.
(I omitted the step of storing in fridge).
I simply covered the dessert in plastic wrap, without chilling.

I anticipate posting more french pastry and dessert recipes this year.

Happy Blogiversary BAKING IS MY ZEN!

~     ~     ~

It’s winter time and snow is a part of this season. So, stay warm…

~ Carmen

Baking is my Zen
…sweet nibbles for the soul

For savory dishes, visit my other blog, sometimes SAVORY.

Photography by Carmen Ortiz.
~All Rights Reserved.
Not to be used without permission.

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About Baking is my Zen

Love to bake...it is my peaceful time. ~ Baking is my Zen ~
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