CARAMEL NUT BARS
MAKES 24 BARS (12 SERVINGS)
These bars have a luscious texture that is complemented by the crunch of pecans. When we tested this recipe, we found that champagne vinegar works well in place of the lime juice.
- Canola oil spray
- 2 cups unbleached all-purpose flour
- 1 teaspoon salt
- 1 tablespoon agave nectar
- 1/2 pound (2 sticks) cold unsalted butter, diced 1 large egg
Caramel Nut Topping
- 1/2 cup agave nectar
- 1 cup heavy cream
- 6 tablespoons unsalted butter, diced
- 1/4 cup freshly squeezed lime juice
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 2 cups pecans, toasted and chopped
TO MAKE THE COOKIE BASE: Line a 13 by 9-inch baking pan with parchment paper, leaving a 2-inch overhang on the two short sides. Spray the parchment with canola oil.
In a food processor, combine the flour and salt. Add the agave nectar and butter, and pulse until the texture is crumbly and the butter is reduced to pea-size pieces. Add the egg and pulse until moist clumps form. Press the dough evenly onto the bottom of the baking pan, using plastic wrap on top to prevent the dough from sticking to your fingers. Chill until firm, about 20 minutes.
Position a rack in the middle of the oven and preheat the oven to 375 degrees F.
Remove plastic wrap and bake the cookie base until golden brown, about 30 minutes. Cool in pan on a wire rack for 20 minutes. (Leave the oven on.)
TO MAKE THE CARAMEL NUT TOPPING: In a large heavy saucepan, warm the agave nectar over medium heat, undisturbed, until it begins to bubble. Continue to cook, stirring occasionally with a fork. Tilt the pan and carefully pour in the cream. Cook with cream for approximately 2 minutes until the caramel is smooth and remove from the heat. Stir in the butter, lime juice, vanilla, salt and pecans. Immediately spread the topping over the crust and bake until bubbling, about 20 minutes.
Cool completely in the pan on a wire rack, about 2 hours, before cutting.
Holding the ends of the parchment paper lining, carefully lift the whole cookie out of the pan and place on a cutting board. Run a heavy knife under hot water for 10 seconds. Wipe dry and cut the cookie into bars. The bars can be stored in an airtight container for up to 3 days.
When you are ready to eat, let the miracle berry tablet dissolve on your tongue and then enjoy the dish.
Miracle berry will release yet concealed the sweetness of lime / champagne vinegar.
150 g white powder sugar 375 g white sugar