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Pecan Pie Bars

July 17, 2012

Not a seasonal food this time, but a dessert I’ve been meaning to post for a while! I made these a while ago, but I don’t remember what the occasion was. I do remember that they were delicious, however! Bar cookies are generally really easy to make; I’m not sure why I don’t think to make them more often.

This recipe from the Gourmet cookbook is very similar in structure to the mocha cashew bars I made at Christmas last year – shortbread base with a gooey, nutty topping. A great substitute if you’re craving pecan pie but don’t want to bother with a pie crust. :) The bars can also be made up to 5 days ahead of time, which makes the recipe really flexible if you have a busy schedule.

Pecan pie bars

Can be made ahead of time and kept in an airtight container at room temperature for up to 5 days.

Makes 2 dozen bars

Ingredients

Base

  • 1½ sticks (12 tablespoons) unsalted butter, cut into ½-inch pieces
  • 2  cups all-purpose flour
  • 1/2  cup packed light brown sugar
  • 1/2  teaspoon salt

Topping

  • 2  cups (8 ounces) pecans
  • 1  stick (8 tablespoons) unsalted butter
  • 1  cup packed light brown sugar
  • 1/3  cup honey
  • 2  tablespoons heavy cream

Directions

  1. Make the shortbread base: Put a rack in middle of oven and preheat oven to 350 degrees F. Line the bottom of a 13-by-9-inch baking pan with parchment paper.
  2. Combine all ingredients in a food processor and pulse until mixture begins to form small lumps. Sprinkle mixture into parchment-lined pan and press evenly onto the bottom with a metal spatula.
  3. Bake shortbread until golden, about 20 minutes.
  4. Make the topping: Meanwhile, coarsely chop pecans in food processor.
  5. Melt butter in a 2-quart heavy saucepan over moderately low heat. Stir in brown sugar, honey, and cream and bring to a simmer, stirring. Simmer, stirring occasionally, for 1 minute, then stir in pecans and remove from heat.
  6. Pour pecan mixture over hot shortbread and spread evenly. Bake until bubbling, about 20 minutes.
  7. Cool completely in pan on a rack, then cut into 24 bars.

5 comments

  1. I definitely have to try these, they look so good!


    • Thank you so much! They are addicting, lol


  2. These look heavenly!


  3. What a splendid recipe, thanks so much for sharing =)



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