- 20
Ingredients
- Crust:
- Pecan Bars
- From Ina Garten
- 1 1/4 pounds unsalted butter, room temperature
- 3/4 cup granulated sugar
- 3 extra-large eggs
- 3/4 teaspoon pure vanilla extract
- 4 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Topping:
- 1 pound unsalted butter
- 1 cup good honey
- 3 cups light brown sugar, packed
- 1 teaspoon grated lemon zest
- 1 teaspoon grated orange zest
- 1/4 cup heavy cream
- 2 pounds pecans, coarsely chopped
Preparation
Step 1
Preheat the oven to 350 degrees F.
For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt.
Mix the dry ingredients into the batter with the mixer on low speed until just combined.
For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat.
Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan.
Makes 20 large squares.