I can’t even begin to express how good these are! They freeze very well when wrapped in parchment paper, then sealed up in a heavy-duty ziplock freezer bag.
- 1 cup all purpose flour
- 1/3 cup packed brown sugar
- ¼ cup pecans, toasted and chopped coarsely
- 1 teaspoon kosher salt
- ¼ tsp baking powder
- 6 Tbsp cold, unsalted butter, cut into pieces
- ½ cup packed brown sugar
- 1/3 cup corn syrup
- ¼ cup unsalted butter, melted and cooled
- 1 Tbsp dark rum (don’t leave this out)
- 2 tsp vanilla extract
- ½ tsp kosher salt
- 1 large egg, lightly beaten
- 1 ¾ cups pecans, toasted and chopped coarsely
For the crust:
- Adjust an oven rack to the middle position and heat the oven to 350F. Line an 8” square pan with foil, then butter the foil.
- Process the flour, brown sugar, pecans, salt, and baking powder in a food processor until the mixture resembles coarse cornmeal, about 5 pulses. Sprinkle the butter pieces over the top and pulse until the mixture is pale yellow and resembles coarse cornmeal, about 8 pulses.
- Sprinkle the mixture in the prepared pan and press firmly into an even crust using your fingers. Bake until the crust starts to brown, 20 to 24 minutes.
For the filling:
- As soon as the crust finishes baking, whisk the brown sugar, corn syrup, melted butter, rum, vanilla, and salt together until just combined. Whisk in the egg until incorporated, then pour over the hot crust. Sprinkle the pecans over the top. Bake until the top is brown and cracks start to form across the surface, 25 to 30 minutes.
- Let cool completely on a wire rack without removing from pan. This will take about 2 hours.
- When completely cool, use the foil to lift out of the pan, and cut into squares or triangles.