For the crust
2 ½ sticks cold unsalted butter, cut into cubes
¾ cups organic panela
2 ½ cups all-purpose flour sifted with ½ teaspoon sea salt
For the filling
4 tablespoons unsalted butter
1 cup organic panela syrup (2:1 panela to water)
1 cup organic panela
5 large eggs
1 ½ teaspoons bourbon + vanilla extract
1 ½ teaspoons sea salt
2 cups pecan halves
Preheat 🔥 the oven to 350°.
Cream butter with panela, in a large mixer at medium speed, for 2 minutes. Turn mixer down to low speed, and beat in the sifted flour-and-salt mixture.
Line a 9-by-13-inch baking pan with parchment paper, leave 2 inches of overhang along the long sides.
Transfer dough to the pan, spread out evenly by pressing over the bottom and 1 ¼ inches up the side all around. Be sure the corners are not too thick. Refrigerate until firm.
Bake the crust for 30 to 35 minutes, until golden brown. Halfway through baking, use the back of a spoon to smooth the sides and corners of the crust. Let the crust cool before filling.
In a medium saucepan, melt the butter over medium heat. Remove from heat and whisk in the panela syrup and organic panela, then the eggs. Whisk in the vanilla extract and salt. Then stir in the pecans halves until combined.
Pour the pecan filling into the pre-baked crust and bake for about 35 minutes, or until the filling has set. Transfer to a rack and let cool before 🔪 into bars. Enjoy!