The Best Pecan Pie Bars! Buttery shortbread crust and chewy pecan pie filling make this the ultimate holiday dessert.
- 2 sticks unsalted butter, softened
- 2/3 cup packed brown sugar
- 2 2/3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 stick (½ cup) unsalted butter
- 1 cup packed light brown sugar
- 1/3 cup honey
- 2 tablespoons heavy cream
- 2 cups chopped pecans
1 – Preheat the oven to 350ºF and line a 9×13-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.
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