These Pecan Bars are one of the most used recipes from the Culinary Institute of America. I have seen various versions of these Pecan Bars but this one is the one we used in the bakery. The key is to boil the filling to 240 degrees or the filling will sag when it is cut. Otherwise this is the easiest of recipes to make.
While the CIA cuts these Pecan Bars into diamonds, we cut them into bars or into squares to avoid any loss of product. We used the squares for petit fours and they never failed to please. The baked bars or squares may be frozen.
For these Pean Bars, I don’t toast the nuts before using them as they bake in the oven. Make these once and I’m sure you will be adding them to your favorites list. Continue reading