Recipe: Georgia Pecan Bars

GEORGIA PECAN BARS

FOR THE CRUST:
Butter to grease pan
Fine dry bread crumbs for dusting pan
1 1/3 cups sifted all-purpose flour
1/2 teaspoon baking powder
1/2 cup dark brown sugar, firmly packed
1 stick (1/2 cup) butter, cut into 1/2-inch slices
FOR THE TOPPING:
2 eggs
1 teaspoon vanilla extract
1/4 cup dark brown sugar, firmly packed
3/4 cup dark corn syrup
3 tablespoons sifted all-purpose flour
7 ounces (2 cups) pecan halves or large pieces

Adjust a rack one third up from the bottom of the oven and preheat to 350 degrees F. Butter a 13-by-9-inch pan. Line the bottom with aluminum foil. Butter the foil and dust it with fine dry bread crumbs.

TO MAKE THE CRUST:
Sift the flour and baking powder together in a bowl. Stir in the sugar. Add the pieces of butter to the bowl with the dry ingredients. With a pastry blender cut in the butter until the mixture resembles fine meal.

Turn the crust mixture into the buttered pan. With your fingertips and the palm of your hand press down on the crust to make a smooth, firm layer. Set aside.

TO MAKE THE TOPPING:
In a bowl, beat the eggs lightly just to mix. Add the vanilla, sugar, corn syrup and flour and beat until smooth.

Pour the topping over the crust and tilt the pan gently to form an even layer. If the pecan halves are large they may be placed evenly, rounded side up, to cover the topping completely. But if the halves are small, or if you use pieces, sprinkle them over the topping.

Bake for 35 to 40 minutes, reversing the position of the pan once during baking to insure even browning. If the cake puffs up during baking, pierce it gently with a cake tester or a small, sharp knife to release the trapped air. Bake until the top is golden brown. Do not overbake; the bars should remain slightly soft in the center.

Cool the cake in the pan for 15 to 20 minutes. With a small, sharp knife cut around the sides of the cake to release. Then cover the cake pan with a cookie sheet and invert. If the cake does not fall out, bang the pan gently against the cookie sheet until it does. Cover the cake with a rack and invert to finish cooling right side up.

When the cake is completely cool, transfer it to the freezer for about 20 minutes or to the refrigerator for about an hour until firm enough to cut. (If the cookies are cut with a plain, straight knife, they will squash and look messy. Use a serrated bread knife and cut with a back-and- forth sawing motion -- they will cut perfectly.) Cut into bars or squares.

These may be placed on a serving tray and covered with plastic wrap or they may be wrapped individually in clear cellophane or wax paper. Or they may be stored in a plastic freezer box.

Makes 36 bars
Source: Maida Heatter's Book of Great Cookies by Maida Heatter