A Gift of Brown Butter Bacon Pecan Bars
How can you go wrong with Bacon Pecan Bars for the Dads and Grandpas in your life? You may want to save this one for Father’s Day, they are that good. On a recent trip to visit my Dad, I wanted to bake him something that he hadn’t tried before, but contained all the flavors and ingredients he loves. Bacon and Pecan. The saltness of bacon and the textural crunch of the pecans is a winner every time. The bacon in this recipe definitely provides the salt kick needed to balance the sweetness of the filling. The first step in making these amazing bars is roasting the bacon and pecans in the oven. Once the pecans were roasted, I increased the oven temperature to 400° and continued to roast the bacon until crisp, about 10 minutes. I roasted an entire pack of bacon so I had extra left over for breakfast the next morning. As seen in the video, the two part process, crust and filling, is simple to whip up and assemble. The hardest part might be waiting for the bars to cool and set before cutting into them and serving.
Of course my toddler was so excited to make something for “Papa” and visit him on Cape Cod. We travel down to see him every month or two since my son was born so they have built quite a bond. Our recent visit was in February, so these Bacon Pecan Bars were perfect treat after a brisk walk on the beach. Store in an air tight container and enjoy over the course of a week.
Recipe Adapted From: Pecan Pie Bars from Five Heart Home
- 1 Cup - All-Purpose Flour
- 1/4 Teaspoon - Baking Powder
- 1 Teaspoon - Salt
- 1/3 Cup - Packed Brown Sugar
- 1/4 Cup - Chopped Pecans, Toasted
- 6 Tablespoons - Cold Unsalted Butter, cut into small pieces
- 4 Tablespoons - Unsalted Butter, Melted
- 1/2 Cup - Packed Brown Sugar
- 1/3 Cup- Light Corn Syrup
- 2 Teaspoons - Vanilla Extract
- 1 Egg - Lightly Beaten
- 1/2 Cup - Thick Cut Bacon, Roasted and Chopped
- 2 Cups - Chopped Pecans, Toasted
- Preheat oven to 350°F.
- Pour the 2 Cups + 1/4 Cup Chopped Pecans on a small baking sheet, Set aside
- On a large baking sheet lay out the thick cut Bacon pieces. They can touch, but not overlap. Set aside
- Once the oven comes to temperature place both baking sheets in the over. Roast the pecans for 7-10 minutes until they are darker and fragrant. When they are pre-chopped they may cook faster. Once you remove the pecan, increase the oven temp to 400° and roast the bacon for another 10 minutes or until they are crisp. Remove and allow to cool
- When bacon is cooked, return the oven temp to 350° and have rack position in the center of the oven.
- Grease a 9x9 pan with cooking spray. Line the pan with parchment and spray again, set aside
- Now it's time to make the crust. In a food processor, add the flour, baking powder, salt, brown sugar and 1/4 cup roasted pecans. Mix until coarse cornmeal
- Add cold butter and pulse until it reaches a sand texture
- Pour the mixture into the prepared pan and bake until golden brown, about 20 minutes at 350°
- Meanwhile, it's time to make the filling. In a medium bowl whisk together the melted butter, brown sugar, corn syrup, vanilla, salt and egg until incorporated
- Stir in pecans and bacon
- Pour over the hot crust and bake for 22-25 minutes at 350° until top is brown and set
- Place on cooling rack for 1 hour before removing and cutting into small squares
Nicole is a professional photographer, mother to an energetic child, and founder of Make and Taste. She has been a Commercial, Editorial and Lifestyle photographer for 10 years and has been published in various magazines and brand websites. Nicole is passionate about providing her child with meaningful experiences and documenting all of the fun along the way. You can always find her baking with her 6 year old and enjoying a good cup of coffee.