Description
Yo-ho-ho, these rum pecan cookie bars with sea salt are worth walking the plank for. They taste like a pirate pillaged a Thanksgiving feast, stole the pecan pie and hid it in a treasure chest of dark and spicy rum.
Ingredients
Units
Brown Sugar Shortbread Crust
- all purpose flour - 2.5 cups
- brown sugar (lightly packed - 1 cup)
- unsalted butter at room temperature - 1 cup (2 sticks, plus more for greasing pan)
- salt - 1/2 teaspoon
Pecan Rum Filling
- halved pecans - 2 cups
- maple syrup - 1/2 cup
- brown sugar - 1/2 cup
- unsalted butter at room temperature - 1 tablespoon
- eggs at room temperature - 2
- pure vanilla extract - 1 teaspoon
- spiced rum - 2 tablespoons
- coarse sea salt - 1 tablespoon
Instructions
- Preheat oven to 375°F.
- Lightly toast the pecans for 7-8 minutes.
- Grease bottom and sides of 13x9-inch pan with room temperature butter and a pastry brush.
- Beat 1 cup butter and 1 cup brown sugar with electric mixer on low speed until creamy and fluffy, about 5 minutes. Whisk salt and flour together.
- Stir the dry ingredients into the creamed butter and sugar mixture. Mix just until the dough starts to come together, do not over mix.
- Lightly press the crumbly dough evenly in pan.
- Bake 12 to 14 minutes or until edges are golden brown and center springs back when touched lightly.
- Meanwhile, place the remaining brown sugar and maple syrup in a heavy saucepan over medium heat. Cook, stirring occasionally until the sugar has dissolved.
- Remove from the heat and add the butter, rum and vanilla.
- Allow the mixture to cool, then add the eggs and whisk until smooth. (Do not add the eggs while the syrup is hot or they will begin to cook)
- Add the pecans to the mixture and evenly pour the mixture over the baked cookie base. Bake for another 10 to 15 minutes, until the filling has set.
- Cool completely, about 1 hour.
- Sprinkle with a coarse sea salt.
- Cut evenly into 32 bars, 8 rows by 4 rows.
- Wrap in gold foil, and place inside a treasure chest if you are after that full pirate booty experience. Finally, enjoy with a refreshing rum and coke.
- Prep Time: 20 minutes
- Cook Time: 30 minutes