Pecan Wedges

Pecan Wedges

Crust:
1 C flour
1/3 C brown sugar
1/4 C pecans, toasted and chopped coarse
1 t salt
1/4 t baking powder
6 T unsalted butter, cut into pieces and chilled

Pecan Filling:
1/2 C brown sugar
1/3 C light corn syrup
4 T unsalted butter, melted
1 T dark rum (optional)
2 t vanilla
1/2 t salt
1 egg
2 C pecans, toasted and chopped coarse

Crust: Line a 9 inch square pan with foil, allowing extra foil to hang over allowing for ease in removing from pan.  Spray foil with pam. Place flour, sugar, pecans, salt and baing powder in food processor and pulse until resembles coarse cornmeal, about 5 pulses.  Add butter and pulse about 8 more times until mixture resembles course sand.  Pat mixture evenly into prepared pan and bake at 350 until crust is light brown and springs back when touched, about 20 minutes.
Filling: While crust bakes, whisk sugar, corn syrup, melted butter, rum, vanilla, and salt together.  Whisk in egg until incorporated.  Pour filling on top of hot crust and sprinkle pecans evenly over top.  Bake until top is brown 22-25 minutes. (Original recipe said bake until cracks start to form...I never saw any cracks.) Let cool to room temperature on wire rack, 1-2 hours.  Use foil sling to remove from baking pan and use sharp knife to cut into wedges (to feel more like a piece of pie) or bars.  Amazing on their own, but great served as a dessert with whipped cream.

**These were insane! If you like pecan pie, you'll love these.  I made these for our Thanksgiving (Wednesday night) because I was taking 2 pecan pies to our real Thanksgiving dinner on Thursday and just wanted to switch things up.  My Mom and I couldn't get enough!
**I am dying to know how they would taste different if you mixed the pecans in the filling instead of pressing them on top. Hmm, might try it next time just to see.