INGREDIENTS:
Crust
3/4 cup chopped toasted Dickey Farms pecans
2 1/2 cups all-purpose flour
2/3 cup powdered sugar
1/2 teaspoon kosher salt
1 cup butter, cubed
Vegetable cooking spray
Filling
3 cups coarsely chopped Dickey Farms pecans
3/4 cup cane syrup
1/2 cup firmly packed dark brown sugar
6 tablespoons heavy cream
6 tablespoons butter
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
INSTRUCTIONS:
Prepare Crust: Preheat over to 350°F. Pulse flour, powdered sugar, pecans, and kosher salt in a food processor 8-10 times; add butter, and pulse until mixture resembles coarse meal. Line bottom and sides of a 13x9 inch pan with aluminum foil; lightly grease foil with cooking spray. Press mixture onto bottom of prepared pan.
Bake for 20-25 minutes or until lightly browned. Cool completely on a wire rack for 25 minutes.
Prepare Filling: Bring syrup, dark brown sugar, heavy cream, butter, and kosher salt to a boil in a large saucepan over medium heat, stirring constantly until butter melts and mixture is smooth; boil and stir constantly for 1 minute. Remove from heat, and stir in vanilla and coarsely chopping pecans. Pour hot filling over cooled crust.
Bake for 14-16 minutes. Cool bars completely in pan on a wire rack. Chill bars for 1 hour before cutting.
Enjoy!
