•   Oprah's Favorite Things TV Show    Food Finds on Food Network    Today Show    House Beautiful    Best of New York   
  •   Daily Candy    Oprah's "O" List    Health Magazine    CBS Sunday Morning    CNN  The Sun      Businessweek   
  •   New York 1    Macy's Famous Chefs    New York Times    Time Out New York    New York Magazine     NYC TV   
  •   New York Daily News    Reader's Digest    Gerry Frank's New York    Mademoiselle    Time Out New York Kids  
  •   Oprah's Favorite Things TV Show    Food Finds on Food Network    Oxygen    Early Today Show    Today Show   
  •   New York Observer    Money Magazine    Oprah's "O" List    Crain's NY    Manhattan User's Guide       NPR   

Pecan Bars- November, 2018.

Want to present a luscious and yet, traditional Thanksgiving dessert?

These pecan bars are perfect. Much easier than baking a pie and just as impressive. I’ve been known to add a teaspoon of dark rum to the topping.

Find this recipe on pages 36 - 38 of
Fat Witch Brownies
(our first cookbook)

  • Ingredients
  • Crust
  • 1 cup unbleached flour
  • ¼ teaspoon baking powder
  • 1 teaspoon salt
  • ⅓ cup packed light brown sugar
  • 7 tablespoons unsalted butter cut in pieces almost to room temperature
  • Topping
  • 4 tablespoons unsalted butter
  • ½ cup packed light brown sugar
  • ⅓ cup light corn syrup
  • 2 teaspoons vanilla
  • ¼ teaspoon salt
  • 1 large egg
  • 1¾ cups coarsely chopped pecans
  • 1 teaspoon rum (optional)
  • Directions
  • Grease a 9” square baking pan with butter or vegetable oil.
  • Dust with flour and tap out the excess
  • Preheat the oven to 350 degrees F.
  • For the Crust
  • Combine flour, baking powder, salt and brown sugar with a fork.
  • Add the butter one piece at a time, mixing after each until well blended.
  • Stir in the pecans with a wooden spoon and then with your fingers, spread the mix evenly on the bottom of the prepared pan.
  • Tap down lightly.
  • Bake for 15 minutes until the crust is golden and sides are light brown.
  • Remove the pan from the oven and set aside.
  • While the crust is in the oven
  • Make the Topping
  • Melt the butter in a small heavy bottomed saucepan over low heat, stirring frequently.
  • When melted set the pan aside to cool.
  • Combine the brown sugar, corn syrup, vanilla and salt in a medium sized bowl.
  • Stir in the cooled, but still liquid butter and mix until just blended.
  • Add the egg and rum (optional) and mix until well combined.
  • Pour the topping over the crust and sprinkle the pecans on top.
  • Bake for 20 minutes or until the top is brown and small cracks have formed on the surface.
  • Remove the pan from the oven and let cool on a rack for 2 hours.
  • Cut just before serving. Makes 12 to 16 bars
Opt-in to the Fat Witch Newsletter for monthly discount codes  

Product will stay fresh for 5 days at room temperature. Serve at room temperature.
If desired, refrigerate immediately for 3 weeks or freeze for 3 months.

Classic BUY NOW   & Classic Cauldron Special always available.

Classic BUY NOW   & Classic Cauldron Special always available.