Ingredientes para Pecan Brickle Bars
- All Purpose White Flour
- Granulated Sugar
- ¼ teaspoon salt
- 1 cup (2 sticks) cold unsalted butter
- Light Cream
- 3 cups pecan halves
- Light Brown Sugar
- Light Corn Syrup
- Vanilla Extract
- Semi Sweet Chocolate Chips
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Como fazer Pecan Brickle Bars
- Preheat oven to 350°F (175°C). Generously grease a 13x9 inch baking pan or line with parchment paper.
- **Make the crust:** In a medium bowl, whisk together 1 ½ cups all-purpose flour, ½ cup granulated sugar, and ¼ teaspoon salt.
- Cut in 1 cup (2 sticks) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Sprinkle 6-8 tablespoons ice water over the mixture, 1 tablespoon at a time, mixing gently until the dough just comes together. Do not overmix.
- Press the dough evenly into the prepared baking pan.
- Refrigerate for at least 30 minutes.
- Bake for 10-12 minutes, or until lightly golden at the edges.
- Let cool completely on a wire rack.
- **Make the topping:** In a medium saucepan, combine ½ cup (1 stick) unsalted butter, 1 cup packed light brown sugar, ¼ teaspoon salt, ¼ cup light corn syrup, and 2 tablespoons heavy cream.
- Bring to a boil over medium heat, stirring constantly. Boil for 4 minutes, or until slightly thickened.
- Remove from heat; stir in 1 teaspoon vanilla extract and 2 ¼ cups pecan halves.
- Spread the pecan mixture evenly over the cooled crust.
- Bake for 20-25 minutes, or until the topping is bubbly and golden brown.
- Let cool completely on a wire rack.
- **Add chocolate:** Melt ½ cup semi-sweet chocolate chips. Spread evenly over the cooled bars.
- Sprinkle remaining ¾ cup pecan halves over the melted chocolate.
- Let the chocolate set completely.
- Cut into 32 bars and store in an airtight container at room temperature for up to 2 weeks, or freeze for up to 2 months.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
50g
Fat
31g
Carbs
6g
