Pecan Pie Bars

2013 11 29_2820So 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.

2013 11 29_2718 2013 11 27_2645Make the crust by creaming the butter and sugar in the bowl of a stand mixer. Add the flour and salt and mix until crumbly.

2013 11 29_2721 2013 11 29_2722 2013 11 29_2724 2013 11 29_2726Press the crust into lined pan and bake for 20 minutes until golden brown. 

2013 11 29_2727 2013 11 29_2728While 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.

2013 11 29_2729 2013 11 29_2731 2013 11 29_2730 2013 11 29_2736After 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.

2013 11 29_2734 2013 11 29_2737Once the crust is done, pour the filling over the top and return it to the oven for another 20 minutes.

2013 11 29_2738 2013 11 29_2740After 20 minutes, take the finished bars out of the oven. Once cool, use the foil overhang to lift the bars from the pan. Cut into squares.

2013 11 29_2741 2013 11 29_2817-1

Pecan Pie Bars
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For crust
  1. 2 sticks unsalted butter, softened
  2. 2/3 cup packed brown sugar
  3. 2 2/3 cups all-purpose flour
  4. ½ teaspoon salt
For topping
  1. 1 stick (½ cup) unsalted butter
  2. 1 cup packed light brown sugar
  3. 1/3 cup honey
  4. 2 tablespoons heavy cream
  5. 2 cups toasted, chopped pecans
  1. Preheat the oven to 350ºF and line a 9x13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.
  2. 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.
  3. Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.
  4. 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.
  5. Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.
  6. Return the pan to the oven and bake an additional 20 minutes.
  7. Remove the pan and allow the bars to fully cool in the pan.
  8. 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.
Adapted from Just a Taste
Adapted from Just a Taste
Crafty Cori Strikes Again







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