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While many of you are probably dreading the end of summer, I can hardly wait for the arrival of fall. The anticipation of my favorite season has me downright giddy with excitement. With Labor Day Weekend just around the corner, there may be no better way to welcome in the fall season than with these Raspberry Pecan Bars. These buttery, nutty, fruity bites of deliciousness would be a perfect hostess gift, dessert at a gathering, snacks for a hike, and/or an afternoon indulgence. Quite possibly you could even justify eating them for breakfast. Paired with or without a cup of coffee or tea, they are divinely delectable. And I am now obsessed with them.
Forgive me for this next bit of redundancy. If there was ever a moment to be reminded of the transformational ability of simple ingredients to create extraordinary foods, this would be one of them.
Unsalted butter, all-purpose flour, Kosher salt, toasted pecans, sugar, an egg, and raspberry preserves are the seven ingredients needed to make the dreamiest Raspberry Pecan Bars. Eight, if you decide to dust them with some confectionary sugar. Trust me when I gently tell you that toasting the pecans is non-negotiable. Toasted pecans add more than a discernible level of flavor in these bars. So before you begin measuring out all of your ingredients and assembling your batter, toast your nuts!
The batter comes together in a standing mixer fitted with a paddle attachment or in a bowl using a hand mixer. To create a bar having even top and bottom layers the dough is divided. After removing two cups (or 400g) of the dough, the remaining dough is pressed into the bottom of an 8" square metal pan. Using a scale makes it easier to divide the dough. Sitting in between the luscious buttery layers of the pecan studded dough are the raspberry preserves.
To create a bar with the kind of heft only an extraordinary Raspberry Pecan Bar should have, I highly recommend using an 8" metal baking pan. This sized pan creates a bakery-like bar. A wow-factor kind you not only want to devour, but give as a gift or bring to a gathering. So, if there were ever a time when the size of the pan matters, this would be one of them. In all seriousness, think of an 8" metal baking pan as more of a baking necessity than a luxury.
In a preheated 350 degree (F) oven, baking time for the Raspberry Pecan Bars ranges from 45-55 minutes (my baking time was closer to the 55 minute mark). The gorgeous, golden bars need to cool completely before they cut into bars. Dusting the cut bars with confectionary sugar is optional. Honestly, I can't decide whether I like them more plan or dusted.
Storing the cut bars covered and in the refrigerator keeps them fresh and crisp, especially when there is a substantial amount of humidity in the air.
If you are looking to baking something to satisfy a sweet tooth this weekend, make these incredibly scrumptious Raspberry Pecan Bars. I wouldn't be at all surprised if you put them on repeat in the months ahead. Because they are really that good.
Recipe
Raspberry Pecan Bars
Makes 16 Bars
Ingredients
1 cup (226g) unsalted butter, room temperature (European style recommended)
1 cup (200g) granulated sugar
1 large egg
2 1/4 cups (293g) all-purpose flour
1/4 heaping teaspoon Kosher salt
1 cup (102g) pecan halves, toasted and chopped (and divided)
3/4 cup (245g) raspberry preserves
Optional: Confectionary sugar
Directions
1. Preheat oven to 350 degrees (F). Line an 8" x 8" metal baking pan with parchment paper. Butter and set aside.
2. In the bowl of a standing mixer, add in butter. Beat until creamy. About 1-2 minutes. Scrape down side of bowl.
3. Add in sugar. Beat until well blended (about 1-2 minutes).
4. Beat in the egg, just until incorporated.
5. Add in the flour and Kosher salt. Beat just until blended.
6. Turn mixer to low and add in all but 2 Tablespoons of the toasted, chopped pecans
7. Remove two cups of the dough from the bowl. About 400g)
8. Press remaining dough into the prepared pan.
9. Spread the raspberry preserves evenly over the dough to within 1/2" of the edge.
10. Break the dough into pieces, flattening slightly with you thumb and fingers. Drop evenly over the layer of the preserves.
11. Sprinkle the remaining 2 Tablespoons of the pecans over the top.
12. Place the pan on a baking sheet and insert into the oven. Bake for 45-55 minutes or until golden brown. Start checking for doneness at the 45 minute mark. Note: My baking time was closer to the 55 minute mark.
13. Allow to cool completely before removing from the pan. Dust with confectionary sugar before cutting into bars. Dusting with confectionary sugar is optional.
14. Serve or store bars covered in the refrigerator. Note: Keeping them chilled will keep them crisp, especially in hot, humid weather.
Notes: (1) Toast your pecans before you begin assembling the dough as they need some time to cool before they are chopped and added in. To toast, preheat oven to 350 degrees (F). Place pecan halves on a baking sheet. Bake for 8-9 minutes. Remove from the pan to allow to cool before chopping.
