Dad. At Home.

Pecan Pie Bars

Ben Hartung

Pecan Pie Bars

From LBCO magazine
Print Recipe
Servings: 24 bars
Course: Dessert
Ingredients Method

Ingredients
  

Shortbread Base
  • 3/4 cup unsalted butter, cold
  • 2 cups all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1/2 teaspoon salt
Pecan Topping
  • 2 cup pecans
  • 1/2 cup unsalted butter
  • 1 cup light brown sugar, packed
  • 1/3 cup honey
  • 2 tablespoon 35% cream
  • 1/2 teaspoon flaky salt or garnish (optional)

Method
 

  1. Preheat oven to 350°F.
Shortbread Base
  1. Using a cheese grater, grate butter into a bowl, or use a food processor with the blade attachment. Add all other ingredients and mix or pulse until pea-sized lumps form. Pour into a 13 x 9 x 2-inch baking pan and press evenly into the bottom. Bake in the middle of the oven for 15 minutes or until golden brown.
Pecan Pie Topping
  1. While baking, prepare the topping. Coarsely chop pecans by hand or in a food processor. In a heavy-bottom pot, melt 1/2 cup butter and stir in sugar, honey and cream. Simmer for 1 minute, stirring to dissolve brown sugar. Add pecans and stir to coat.
Put it all Together
  1. Take the shortbread base out of the oven and pour in the pecan mixture, spreading evenly. Bake again until bubbling, 18 to 20 minutes. Remove from oven and cool completely in the pan. As it cools but is not completely set, sprinkle with flaky salt (optional).
  2. When cool, cut into 24 bars. Keep in an airtight container for up to 7 days at room temperature, or tightly wrapped and frozen for up to 6 months.