Shoofly Pecan Bars
Instructions:
- Crust
- 13â„4 cups unbleached all-purpose flour, preferably organic
- 3 tablespoons granulated sugar
- 1â„4 teaspoon fine sea salt
- 8 tablespoons (1 stick) butter, cold and cut into bits, plus more for the pan
- 4 tablespoons cold whole milk, as needed
- 1 large egg, beaten
- Filling
- 2â„ 3 cup unbleached all-purpose flour, preferably organic
- 1â„ 2 cup light brown or muscovado sugar, packed
- 2 tablespoons unsalted butter, cut into 1â„ 2-inch pieces, chilled
- 3â„4 cup mild or robust molasses
- 3â„4 cup light corn syrup
- 1 cup brewed hot coffee, or
- 2 teaspoons instant coffee dissolved in 1 cup boiling water
- 1 teaspoon baking soda
- 2 large eggs, beaten
- 11â„ 2 teaspoons vanilla extract
- Pinch of fine sea salt
- 11â„ 2 cups (6 ounces) coarsely chopped pecans
- Position a rack in the upper third of the oven and preheat to 375°F. Lightly butter a 9 by 13-inch baking pan.
- To make the crust, whisk the flour, sugar, and salt together in a mediumsize bowl. Add the butter. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Add the milk, a tablespoon at a time, just until the dough holds together when a handful is squeezed in the palm of your hand. Pat the dough firmly and evenly into the pan. Brush lightly with the beaten egg. This prevents the filling from running through any holes or cracks in the crust while baking. Bake until the crust is beginning to brown, about 15 minutes. Remove from the oven and cool slightly.
- Meanwhile, make the filling. Stir the flour, brown sugar, and butter together until the texture is sandy. Set aside. In another bowl, whisk together the molasses and corn syrup. Add the hot coffee and baking soda (the mixture will foam up), and whisk until combined. Add the beaten eggs, vanilla, and salt, and whisk well.
- Sprinkle the flour mixture over the baked crust. Pour the molasses mixture evenly on top, and sprinkle with the pecans. Bake for 10 minutes.
- Lower the oven temperature to 350°F, and continue baking until the center is set when the pan is shaken gently, about 25 minutes.
- Transfer to a wire cake rack and cool completely. Cut into twenty-four bars. (The bars can be refrigerated in an airtight container for up to 3 days. Serve at room temperature.)