Pecan Orange Cinnamon Slab

Products Used

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Pecan Orange Cinnamon Slab

Ingredients

Pure Butter Pie Crust
3/4 cup unsalted butter
2 cups Imperial Sugar Dark Brown Sugar
1/2 cup Imperial Sugar Extra Fine Granulated Sugar
1 1/2 cups dark corn syrup
2 tablespoons vanilla extract
1 teaspoon salt
Orange zest from one large orange, no white bitter pith
1 tablespoon cinnamon
6 large eggs
1/4 cup orange liqueur, Cognac or Brandy, optional
4 cups pecan pieces
1 1/2 cups pecan halves

Garnish

Fresh orange zest
Pecan halves

Directions

Preheat oven to 350°F.
Line a 15 x 10-inch pan with parchment and set aside.
On a large sheet of lightly floured parchment paper, roll dough large enough to cover entire pan, including sides. If dough gets sticky while rolling, return it to the refrigerator for 20-30 minutes. Once rolled, press dough into pan, ensuring it covers all sides and corners fully. Trim overhanging dough and set aside.
In a large saucepan, heat butter just until melted. Do not boil. Remove from heat and stir in sugars. Add corn syrup, vanilla, salt, orange zest, and cinnamon.
Whisk in eggs and to combine. Add liqueur.
Scatter pecan pieces evenly over rolled pie dough. Reserve pecan halves.
Pour 2/3 of filling over pecan pieces. Layer pecan halves. Using a ladle, pour remaining filling over pecan halves.
Place pan in oven and after 15 minutes lower heat to 325°F. Bake until center is set and no longer trembles, about 50 minutes.
Remove from oven and let cool in pan. Garnish with additional pecan pieces and fresh orange zest, if desired.
Cut into bars and serve. Store airtight for up to 3 days.

Rate & Review

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Jessica Segarra

Dec 01, 2015

A twist on the traditional pecan pie bar flavors. I loved the addition of brandy.

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