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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Annelle Williams
  • for the crust:
  • 11â�„2 cups all-purpose flour
  • 1â�„4 cup sugar
  • 1â�„4 teaspoon salt
  • 1â�„2 cup (1 stick) unsalted butter, chilled and cut into small pieces
  • 1 large egg, lightly beaten
  • for the filling:
  • 1â�„2 cup (1 stick) chilled unsalted butter, cut into small pieces
  • 3â�„4 cup packed light-brown sugar
  • 1â�„4 cup light corn syrup
  • 1â�„4 cup heavy cream
  • 1â�„4 teaspoon salt
  • 8 ounces (about 2 cups) pecans
Preheat oven to 375 degrees.
Make the crust: Line a 9-inch square baking pan with foil. In a food processor, pulse flour, sugar and salt to combine. Add butter; pulse until mixture resembles coarse meal. Add egg; pulse just until a dough forms.
Transfer dough to prepared pan; with floured fingers and an offset spatula, press firmly into bottom and 3�4 inch up sides. Freeze until firm, about 15 minutes.
Prick bottom of dough; bake until lightly golden, 22 to 25 minutes. Let cool while preparing filling.
Make the filling: In a large saucepan, bring butter, brown sugar and corn syrup to a boil over high heat, whisking constantly, until smooth; continue boiling, without stirring, until slightly darkened, about 2 minutes.
Remove pan from heat. Whisk in cream and salt; mix in pecans.
Spoon hot filling evenly over crust, using spoon to arrange and press in nuts so they fit snugly (create as flat a surface as possible).
Bake until bubbling and amber-colored, 18 to 22 minutes. Cool in pan.
Using foil, lift cake from pan; peel off foil. If desired, trim edges with a sharp knife. Cut into 6 even strips; cut each strip crosswise into 4 even strips to make 24 bars.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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Martinsville/Henry Co. Chamber of Commerce - Click for Website
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