I made these amazing pecan bars yesterday after seeing them on a blog dedicated to eggless cooking.
It is actually a Martha Stewart recipe. It tastes as good as it looks. It is quite sweet and buttery so a little bit goes a long way. The crust tastes like a shortbread cookie.
1 cup and 2 tbsp tablespoons unsalted butter, room temperature
3/4 cup light-brown sugar, firmly packed
1/2 teaspoon salt
3 cups all-purpose flour
1/2 cup unsalted butter
1/2 cup light-brown sugar, firmly packed
1/4 cup and 2 tbsp honey
2 tablespoons granulated sugar
2 tablespoons heavy cream
1/4 teaspoon salt
2 cups (8 ounces) pecan halves
1/2 teaspoon pure vanilla extract
Place rack in center of oven. Heat oven to 375 degrees.
To make the crust:
Mix butter and brown sugar on medium speed until light and fluffy, about 2 minutes. Add salt, and mix to combine. Add flour 1 cup at a time, on medium speed, mixing until fully incorporated. Continue mixing until the dough begins to come together in large clumps.
Press dough about 1/4-inch thick into a 9-by-13-by-1-inch baking pan. Prick the pastry with the tines of a fork. Chill until firm, about 20 minutes. Bake until golden brown, 18 to 20 minutes.
Reduce oven to 325 degrees.
To make the filling: Place butter, brown sugar, honey, granulated sugar, heavy cream, and salt in a medium saucepan over high heat. Bring to a boil, stirring constantly until mixture coats the back of a spoon, about 1 minute. Remove pan from heat; stir in nuts and vanilla.
Pour filling onto the cooled crust. Bake until filling bubbles, 15 to 20 minutes. Carefully transfer pan to a wire rack to cool completely. Use a sharp knife to cut into 1-by-3-inch bars. Store in an airtight container up to 1 week.
The most tedious part of the recipe is waiting for the crust to cool before you can pour the filling inside.
They are buttery, sweet, sticky and have the perfect crunch from the pecans. The perfect holiday indulgence.