Guest Recipe: Hatch Green Chile Pecan Bars
Just in time for Valentine’s Day — our good friend (and Desert Provisions stockist!) Tracy Dempsey from Tracy Dempsey Originals sent over this amazing recipe for Hatch Green Chile Pecan Bars. Sweet with a little kick, these rich bars are so addicting, we dare you to just eat one! This recipe makes 1/2 a sheet pan, so plan to share with your favorites or store extras in the fridge.
Takes: 60 minutes
Makes 1/2 sheet pan
The crust:
2 cups brown sugar, packed
1 pound unsalted butter, softened
2 teaspoon vanilla extract
2 egg yolks
4 cups all-purpose flour
1 teaspoon salt
Preheat oven to 350°F. Prepare a half sheet pan by spraying with vegetable oil and lining with parchment paper. Set aside. In the bowl of a large mixer with the paddle attachment, cream the butter and sugar together until light and fluffy. Add the vanilla and egg yolks. Finally, add the flour and salt. Transfer the dough to the prepared sheet pan. Evenly pat the dough until it covers the bottom of the prepared pan and comes up the sides. Place in preheated oven and bake until golden brown and fragrant.
The filling:
2 cups light corn syrup
1/3 cups brown sugar, packed
5 ounces unsalted butter, melted
8 eggs
1 teaspoon salt
2 tablespoons Desert Provisions Hatch Green Chile Powder
2 teaspoons vanilla extract
3 tablespoons all-purpose flour
4 cups pecan pieces
Combine the corn syrup and brown sugar in the bowl of an electric mixer with the paddle attachment. Stir in the melted butter. Add the eggs, salt, green chile powder and vanilla. Add the flour. Stir until incorporated. Scatter the 4 cups of pecan pieces over the surface of the pre-baked crust. Transfer the pan to the oven. Pour the filling over the pecans while in the oven. This will make it easier than carrying a pan of loose filling from the counter to the oven. Bake until set and just barely jiggly in the center of the pan, about 25-30 minutes. Remove from the oven and cool completely before cutting. Store extras in the refrigerator.
Cook's notes: Add a sprinkle of our Sonoran Sea Salt on the top for a salty kick.
