These Pecan Diamond Bars are worthy of sharing any time of the year.
Pecan Diamond Bars
Makes about 30
Ingredients
- Crust:
- 1 cup unsalted butter, softened
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- Filling:
- 1 cup firmly packed light brown sugar
- ½ cup cane syrup
- ½ cup unsalted butter
- ¼ cup granulated sugar
- 4 cups pecans, coarsely chopped
- ¼ cup heavy whipping cream
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
Instructions
- Preheat oven to 350°. Line a 13×9-inch baking pan with parchment paper, letting excess extend over sides of pan. Spray with baking spray with flour.
- For crust: In a large bowl, beat butter and granulated sugar with a mixer at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, beating well. Beat in vanilla.
- In a medium bowl, whisk together flour and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Press mixture into bottom of prepared pan. Using a fork, pierce crust several times. Freeze until slightly chilled, about 10 minutes.
- Bake until golden brown, 20 minutes. Let cool completely. Reduce oven temperature to 325°.
- For filling: In a medium saucepan, cook brown sugar, cane syrup, butter, and granulated sugar over medium heat until sugar is dissolved and mixture boils for 1 minute. Add pecans, cream, vanilla, and salt; boil until mixture thickens slightly, about 3 minutes. Pour hot filling over cooled crust.
- Bake until topping darkens slightly and is bubbly, about 20 minutes. Let cool completely in pan.
- Using excess parchment as handles, remove from pan, and cut into small diamond-shaped bars.
Notes
Bars can be made 1 week in advance. Store bars between sheets of parchment paper in an airtight container at room temperature.
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