So these were the one recipe to turn out this weekend. Another Pinterest find, this one did not disappoint. I was a bit leery at first, I was afraid they might be too hard/chewy, but they were a huge hit tonight at Thanksgiving dinner #3. They are a little like crack, it is really hard to quit eating them. Good thing they are easy to make.
Start by preheating the oven to 350 degree and line a 9 x 13 pan with foil. While the oven is preheating, toast the pecans by spreading them in a single layer in a rimmed baking sheet and bake them for about 5 minutes, until they are fragrant and delicious.
While the crust bakes, make the filling. Combine the butter, sugar, honey and cream in a saucepan over medium high heat. Simmer for 1 minute. Give the toasted pecans a course chopping and stir into the filling.
After 20 minutes, my crust was still under cooked. It wasn’t brown and when I touched it, it was still doughy. I stuck it back in for a few more minutes and kept the filling on low so it didn’t cool and solidify.
- 2 sticks unsalted butter, softened
- 2/3 cup packed brown sugar
- 2 2/3 cups all-purpose flour
- ½ teaspoon salt
- 1 stick (½ cup) unsalted butter
- 1 cup packed light brown sugar
- 1/3 cup honey
- 2 tablespoons heavy cream
- 2 cups toasted, chopped pecans
- Preheat the oven to 350ºF and line a 9x13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.
- First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.
- Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.
- While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.
- Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.
- Return the pan to the oven and bake an additional 20 minutes.
- Remove the pan and allow the bars to fully cool in the pan.
- Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.