I don't have a pastry knife, so I used two knives to cut my butter into my dry ingredients. If I remake this, I'll use my food processor to speed things up a bit. Regardless, the two knives did a good job and the crust was ready in fairly short order.
Mixing up the wet mixture was similarly quick and easy. We were a little shocked by how much butter went into this recipe, but it's no doubt the source of much deliciousness. So far as sugar goes, I used traditional light brown sugar in my bars. It seems to have been a good choice. I enjoyed that my bars were ultra pecan-filled, but I think you could make do with even just half of what this recipe called for and still have a delicious treat.
The recipe said, "Bake for 20-25 minutes until top springs back when lightly touched. It should not feel firm–it’s really important that you don’t overbake, or they won’t be ooey gooey!” I checked my bars at 20 minutes and the top didn't spring back, in fact, it seemed like an ocean of liquid with a thin crust atop. Same at minute 21, 22, 23 and 24. Finally at minute 25 things seemed right and I took the dish out of the oven. I must have misjudged, because my bars were, as stated above, not ooey gooey when cooled and sliced. Thankfully they were not burnt so it wasn't that bad of a casualty.
I found these to be delicious and my co-workers and dad agreed. Dad and I volunteered at the Bonnaroo festival last week. It was fabulous, and snacking on one of these mid-day was a treat in the Tennesee heat.