PECAN BARS

FOR THE CRUST:

• 1 1/2 cups all-purpose flour
• 1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
• 1/4 cup sugar
• 1/4 teaspoon salt
• 1 large egg, lightly beaten

FOR THE FILLING

• 3/4 cup packed light-brown sugar
• 1/4 cup light corn syrup
• 1/4 cup heavy cream
• 1/4 teaspoon salt
• 8 ounces (about 2 cups) pecans
• 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces

Preheat oven to 375 degrees. Line a 9-inch square baking pan with foil.

Make the crust: 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 3/4 inch up sides. Freeze until firm, about 15 minutes.

Prick bottom of dough; bake until lightly golden, 22 to 25 minutes. Let cool while preparing filling.

Make 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, about 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 golden-colored, 18 to 22 minutes. Cool completely in pan.

Using 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.