Pecan Pie Bar

YIELD: 20 Bars at 2” x 2.25” · 1/4 Sheet Pan
MIXER SIZE: 5 QT

MIXING METHOD

  1. Cream butter, sugar, salt, and vanilla extract on high speed for 2 minutes. 

  2. Add flour and mix on low speed until combined.

  3. Either wrap the dough in plastic wrap, and rest in the refrigerator overnight, or can use straightaway.

BAKING

  1. Remove the shortbread from the refrigerator for about 45 minutes to soften.

  2. Spray a quarter sheet pan, line with parchment paper so that there is overhang to lift it out after baking.

  3. Evenly press the shortbread dough onto the sheet pan. Bake the crust at 300°F low fan for 30-35 minutes, until fully baked through and golden brown. (230°F-235°F internal temp)

  4. Let the crust cool enough to handle, then evenly spread pecan pie filling on top.

GRAMS

190

60
4
1
245

INGREDIENT

Tourlami Premium Butter
Room Temperature
Confectioners Sugar
Vanilla Extract
Diamond Crystal Kosher Salt
King Arthur Sir Galahad All-Purpose Flour

SHORTBREAD

PECAN PIE FILLING

GRAMS

350
165
75
17
313
190
36
132
33
5
2.64

INGREDIENT

Whole Pecans
Tourlami All Purpose Butter
AP Flour
Molasses Grandma’s Brand
Maple Syrup, Grade A Pure
Water
Bourbon
Dark Brown Sugar
Vanilla Extract
Salt
Agar Powder

MIXING METHOD

  1. Toast the pecans at 300°F LF for 15 minutes until golden, let cool and roughly chop.

  2. Melt butter, whisk in flour and cook to pale honey color over medium heat, 3-4 minutes, whisking frequently.

  3. Either wrap the dough in plastic wrap, and rest in the refrigerator overnight, or can use straightaway.

  4. Cook 2-3 minutes on med heat (#5 on induction burner), to 205°F -210°F.

  5. Remove from heat, stir in the chopped pecans.

  6. Immediately pour onto baked shortbread.

BAKING

  1. Bake at 275°F low fan for 25 minutes for an internal temp of 200°F -210°F

PORTIONING

  1. Once the pecan bars are completely cool, lift onto a cutting board. Score and cut the bars to 2" x 2.25"

NOTES

  • Store in the freezer until ready to use

  • Can drizzle with chocolate and more toasted pecans

  • If the filling gets too cold before spreading over the shortbread the top will not get shiny, so make sure to work quickly after the filling reaching 205°F-210°F