You peCAN make these too

Ola bitch faces. You know I love you right? Bitch face is a term of my undying love so take my gosh darn lurve. So honeys of whom I love, today I bring to you the marvelous delight that are these here pecan bars. Its basically a pecan pie but on the go for us busy people that don’t want to invest in an entire pie because we are on a “diet” so we lie to ourselves and say that this is the healthier option despite it being loaded with butter.

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In the mix

Crust

  • 55g bread flour and 40g cake flour
  • 30g corn flour
  • 58g castor sugar
  • ½ teaspoon salt
  • 113g cold and diced unsalted butter

Filling

  • 170g unsalted butter
  • 140g treacle sugar
  • 3 tablespoons honey
  • ½ teaspoon vanilla extract
  • A pinch of salt
  • 2 tablespoons fresh cream
  • 200g coarsely chopped pecans

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Fixing it up

Crust

Line a square 23cm baking tin with baking sheet, make sure the sheets come up the sides

In a bowl, place flours, salt, sugar and butter in a bowl. Use fingertips to quickly rub ingredients into each other to form a sea sand texture. (you can use a food processor, fork or pastry cutter too keep the mixture cool)

Place and press mixture evenly into the pre-lined pan and place in the fridge for 15 minutes.

While chilling, preheat oven to 175 degrees celcius and bake for 15 minutes or until it is just lightly browned. Then remove and allow to cool on a wire rack

Filling

While base is cooling, prepare the filling.

In a medium sized pot, over low to medium heat, combine butter, sugar, salt and honey. Gradually stir until all of the sugar has desolved.

Increase the heat to medium and allow to gradually boil for 3 minutes and colour turns dark.

Turn off the heat and stir in vanilla, cream and pecans. Mix until all ingredients are fully combined (if there is a top layer of butter not combining you can use a spoon to remove excess).

Baking

Once filling is ready, pour over baked base and return to the middle rack of the oven.

Bake for 20 minutes, allow the caramel to bubble and darken further in colour.

After baking allow to cool on a wire rack to set before removing from the tin to cool completely and cutting into squares.

Store in a cool airtight container and enjoy at room temperature.

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Munch it up

Ok, also let me be honest. I baked these eons ago but have been too lazy to write a post. I’m a lame hoe, I apologyise. On the bright side…I baked?!?!?

So, sister #2 has been staying with me for a bit and stays bugging me about making her treats, I honestly have no clue how sustainable this with me feeding her all these expensive ass buttery treats. Side note: fuck, butter is expensive man.

So how was this thang? *insert Salt n Peppa track* oh taysty taystay oh tastay tasyay. It was really delicious and I have received clear instructions to add this to the family favourite list by aforementioned sister #2

Draw backs? Pecans aren’t cheap so lets not act likt this is an everyday treat. Its not. Its to stunt on bitches you don’t like to remind them that you are better than them or to trap the love of your life without Korobela. One of the two really. but honestly, I think I went slightly apeshit with the butter but honestly not so bad, and yes, there is such a thing as too much butter. There was a light skim of butter at the top that didn’t fully incorporate into the caramel, retrospectively, I should have drained it because it seeped down into the base and mostly just annoyed me.

Anywho, I shared these with my sister, her and my own co workers and got great responses. The people approve, maybe I should charge the people for all this charitable work I am doing for them. Meh, it’ll be free charity for now.

P.S. I didn’t get any good pictures because I eated them all 😦

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Ok baby cakes, go on forth and bake.

4 thoughts on “You peCAN make these too

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