Pecan Bars

Photos by Ellen Silverman
Is this a cake? Or a pie? Or some form of cookie? Is it a cousin of the brookie (part brownie, part cookie)?
It doesn’t matter because these yummy squares are sweet and gooey. They are a favorite of my pecan pie–loving son Michael.

Makes one 4 by 13-inch cake (serves 6)

⅓ c. granulated sugar

8 tbsp. unsalted butter, softened

1 tbsp. heavy cream

1 c. all-purpose flour

2 large eggs

⅓ c. light corn syrup

½ c. packed light brown sugar

3 tbsp. unsalted butter, melted

1 tbsp. pure vanilla bean paste

1 tbsp. heavy cream

Pinch of salt

1½ c. pecan halves

½ c. chocolate chips

Instructions:

Preheat the oven to 350°F. Line an 8-inch square pan with parchment paper, and set aside.
To make the crust, in the bowl of a stand mixer fitted with the paddle attachment, cream the granulated sugar and butter. Add the cream, then the flour, mix just until combined, and press into the prepared pan. (Leave the paddle attachment on the mixer, and return the unwashed bowl to the mixer.)
Bake the crust until it starts to brown on the edges, about 20 minutes. Let the crust cool a bit while you prepare the filling, leaving the oven on.
To make the filling, add the eggs to the bowl of the mixer and beat them, then add the corn syrup, brown sugar, melted butter, vanilla bean paste, cream, and salt and mix until well combined.
Pour the filling onto the crust, and scatter a layer of pecans over the top, then scatter the chocolate chips on top of the nuts. Bake about 30 minutes.
Cool completely in the pan, then refrigerate in the pan for at least 1 hour. Remove the cake from the pan, discard the parchment paper, trim the edges, and cut into 1½ by 4-inch bars or 4-inch squares.

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