Pecan Bars

By courtneyepowell

Ingredients

• Crust:
• 1/2 c cold unsalted butter, cut into pieces
• 1 1/2 c all-purpose flour
• 1/3 c granulated sugar
• 1/4 t kosher salt
• Filling:
• 2 c pecans
• 1/2 c packed light brown sugar
• 1/4 c granulated sugar
• 4 T unsalted butter, cut into pieces
• 1/4 c honey
• 2 T heavy cream
• 1 t pure vanilla extract

Details

Servings 24

Preparation

Step 1

1. Heat oven to 350. Butter 8-in square baking pan. Line with 2 crisscrossed pieces of parchment, buttering in between and leaving an overhang on all sides; butter the parchment.
2. Make the crust: In a food processor, combine the flour, butter, sugar and salt; process until fine crumbs form. With floured fingers, press doguth into the prepared pan and bake until just beginning to brown, 25 to 30 mins.
3. Meanwhile, make the filling: Spread the pecans on a rimmed baking sheet and toast in oven, tossing occasionally until fragrant, 6-8 mins. Coarsely Chop. In a medium saucepan, combine the sugars, butter, honey and cream; bring to a boil, reduce heat and simmer, stirring until slightly thickened, 4-5 mins. Stir in pecans and vanilla. Spread over the crust and let cool in the pan for about 1 hr.
4. Holding the paper overhang, lift the pecan bars out of the pan and transfer to a cutting board. Cut into 24 rectangles.

Variations:
Maple-Walnut Bars - make according to recipe but replace pecans with walnuts and honey with 1/4 c pure maple syrup, plus 2 T light corn syrup.

Chocolate-Date Pecan Bars - Make according to the recipe but in step 3 fold 1/2 c chopped dates into the hot pecan mixture along with the pecans. After spreading the filling over the crust, sprinkle with 1 c semisweet chocolate chips.