2019-07-01_Taste_of_the_South_Special_Issues

97 FALL BAKING

Ooey Gooey

Butter Pecan Bars

MAKES 1 (13X9-INCH) PAN

A generous drizzle of rich and

buttery pecan-fi lled sauce makes

these bars even more magnifi cent.

2 cups all-purpose flour

1¾ cups granulated sugar

½ cup chopped pecans

½ cup powdered milk

1 tablespoon baking powder

¾ teaspoon kosher salt

½ teaspoon baking soda

¼ teaspoon ground nutmeg

3 large eggs, divided

1¾ cups unsalted butter,

melted and divided

1 (8-ounce) package cream

cheese, softened

1 teaspoon vanilla extract

2 cups confectioners’ sugar

Butter Pecan Sauce (recipe

follows)

1. Preheat oven to 350°. Spray
   a 13x9-inch baking dish with
   baking spray with flour.


2. In a large bowl, stir together
   flour, granulated sugar, pecans,
   powdered milk, baking powder,
   salt, baking soda, and nutmeg.
   Add 1 egg and ¾ cup melted
   butter; beat with a mixer at
   medium speed until combined.
   (Mixture will be crumbly.) Press
   mixture into prepared pan.


3. In a large bowl, beat cream
   cheese, vanilla, remaining 2 eggs,
   and remaining 1 cup melted butter
   with a mixer at medium speed
   until combined. Add confectioners’
   sugar, beating until smooth.
   Spread cream cheese mixture
   onto crust.


4. Bake until golden brown
   and center jiggles slightly, 45 to
   50 minutes. Let cool completely.
   Cut into squares. Serve with
   Butter Pecan Sauce.

Butter Pecan Sauce

MAKES ABOUT 2 CUPS

½ cup plus 2 tablespoons

firmly packed light brown

sugar

2 tablespoons granulated sugar

4 teaspoons cornstarch

¾ cup heavy whipping cream

½ cup chopped pecans

2 tablespoons unsalted butter

½ teaspoon vanilla extract

1⁄8 teaspoon kosher salt

1. In a heavy-bottomed saucepan,
   whisk together sugars and
   cornstarch until combined. Whisk
   in cream until smooth; bring to a
   boil over medium heat. Cook for
   3 minutes, stirring constantly.
   Remove from heat; stir in pecans,
   butter, vanilla, and salt. Let cool
   to room temperature.