Recipe
Author
Hy-Vee Test Kitchen
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Description
The title says it all.
Servings and Ingredients
Ingredients
Serves 24
| Quantity | Ingredient | Add |
|---|---|---|
| Crust | ||
| 1 ¼ c. Hy-Vee all-purpose flour | ||
| ⅓ c. Hy-Vee cornstarch | ||
| ⅓ c. Hy-Vee powdered sugar | ||
| ½ tsp. Hy-Vee salt | ||
| ¾ c. Hy-Vee unsalted butter, chilled and cubed | ||
| Filling | ||
| ¾ c. Hy-Vee light corn syrup | ||
| ½ c. Hy-Vee brown sugar, packed | ||
| 3 Hy-Vee large eggs | ||
| ¼ c. Hy-Vee unsalted butter, melted | ||
| ¼ c. whiskey | ||
| 1 tsp. Hy-Vee vanilla | ||
| 2 c. Hy-Vee pecan pieces | ||
| 4 slice(s) Hy-Vee bacon, slightly cooked and finely chopped | ||
Things To Grab
- Food processor
- 9x9-inch square baking pan
- Parchment paper
- Whisk
- Large bowl
Directions
- Preheat oven to 350 degrees.
To Make Crust: add flour, cornstarch, powdered sugar and salt to food processor; pulse until combined. Add 3/4 cup cubed butter; pulse until mixture resembles coarse crumbs. Press into bottom of 9-inch square baking pan lined with enough parchment paper to overhang sides; refrigerate for 15 minutes.
Bake for 20 to 25 minutes or until lightly golden around the edges; set aside.
To Make Filling: whisk corn syrup, brown sugar, eggs, 1/4 cup melted butter, whiskey and vanilla in a large bowl. Stir in pecans. Pour over crust; scatter bacon over top.
Bake for 25 to 30 minutes or until filling is set but still jiggly in the center. Transfer to wire rack; let cool completely. Cut into bars.
Nutrition facts
Servings
240 Calories per serving
1 bar
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 45mg
- Sodium: 80mg
- Total Carbohydrates: 23g
- Protein: 3g
Daily Values
0%
Vitamin A 6%
0%
Vitamin C 0%
0%
Iron 4%
0%
Calcium 2%
Recipe Source:
Hy-Vee Test Kitchen