This holiday go-to from Claire Robinson of Food Network’s 5 Ingredient Fix, a crisp and chewy twist on pecan pie, is easy to make and simple to transport to cookie parties or that office holiday potluck.
Craving the real thing? Check out our Chocolate Pecan Pie recipe.
- Yield: 24 (2-inch) bars
- Difficulty: Easy
- Total: 1 hr 25 mins
- Active: 25 mins
For the crust:
- 3/4 cup cold unsalted butter (1 1/2 sticks), diced, plus more for coating the pan
- 1 1/2 cups all-purpose flour
- 2/3 cup light brown sugar
- 1 teaspoon kosher salt
- 2 tablespoons cold water
For the filling:
- 1/2 cup unsalted butter (1 stick), softened
- 1 cup light brown sugar
- Pinch of kosher salt
- 1/3 cup light corn syrup
- 1/4 cup all-purpose flour
- 3 cups coarsely chopped pecans
- Heat the oven to 350°F and arrange a rack in the middle. Line a 13-by-9-inch baking dish with foil, leaving an overhang of about 2 inches on each of the long sides. Smear the foil with butter.
- In a food processor, blend the flour, brown sugar, measured butter, and salt until the mixture resembles coarse sand. Add the cold water and mix until the dough just holds together. Press the dough into the bottom of the buttered, foil-lined baking dish and bake until golden brown, about 20 to 25 minutes.
- Meanwhile, make the filling. In a stand mixer fitted with the paddle attachment, add the butter, brown sugar, and pinch of salt and mix on medium speed until light and fluffy, about 3 minutes. Add the corn syrup, flour, and pecans; mix until just combined. Spread the filling over the cooked crust and bake until golden brown, about 30 to 35 minutes. Cool completely in the pan.
- Lift the foil overhang to remove from the pan and transfer to a cutting board. Use a sharp knife to cut into 2-inch bars. Store in an airtight container for up to 3 days.