Pecan Pie Bars with a granola bar crust and a kick of habanero pepper.
Prep Time:15 mins
Cook Time:40 mins
Total Time:55 mins
Yield:9 large bars
12 crunchy granola bars
5 T melted butter
1 cup brown sugar
3/4 cup corn syrup
5 T butter
2 cups pecan pieces
2 T Homeboy’s Habanero Sauce
2 tsp vanilla
1/4 tsp salt
4 eggs beaten
Preheat oven to 350F.
Pulverize 12 crunchy granola bars in a food process until a fine consistency.
Add in 5 T melted butter and continue to turn on processor to mix. Consistency should be tacky and hold together when pressed.
Place buttered granola bars into an 8 x 8 pan and press down to create a crust.
Bake crust at 350F for 12 minutes. Remove crust from oven when time expires and place to the side.
While crust bakes make the filling. Mix brown sugar, corn syrup and remaining butter into a sauce pan and heat over medium high heat until incorporated. When it starts to boil, reduce to medium and mix constantly, continuing to boil for 1 minute.
Remove filling from heat and add in pecans, vanilla, hot sauce and salt. Allow to cool for 5 minutes.
Place 4 eggs in a small bowl and beat manually with a fork for 30 seconds, beating in some air and fully breaking up yolks.
Once filling has cooled, add in eggs (make sure caramel is indeed cooled otherwise eggs will scramble).
Mix to fully combine so you don’t see any more yellow from the eggs.
Pour filling into the pan with the crust.
Bake the bars at 350F for 15 minutes. After 15 minutes, remove from the oven and place foil around the edges of the pan to protect the edges of the bars from over-browning.
Place pan back in oven and bake for another 20 minutes.
Remove from oven and allow to cool. Then cut into bars and serve warm. Bars will keep several days and can also be served at room temperature or cold.
Optional garnish with whipped cream.
Keywords: pecan pie, Thanksgiving, habanero, hot sauce