There are several things I have been afraid to cook in my lifetime. (And some I still am) Angel food cake. (Petrified of getting any egg yolk or fat in the mix and deflating it) Macarons. (I even have the almond meal now, but I cannot bring myself to make them. Maybe after the Christmas rush.) Roasts. (other than in the slow cooker) Crepes. Rice and pasta. And…pecan pie. Luckily, I discovered this recipe from the site-formerly-known-as-Recipezaar (presently Food.com) before I discovered Pioneer Woman’s recipe for pecan pie. I am now no longer afraid of pecan pie, but I love these little bars.
It’s the crust. The brown sugary goodness mixed with shortbread. And they look so pretty cut into diamonds or triangles. And they are such a good use of free pecans! 🙂
This is the treat tray for Christmas Eve this year (added on Christmas Eve). The pecan pie bars are on the far left.
Here’s the receipt:
Pecan Pie Bars
Source: Food.com (Kittencalskitchen)
3/4 cups butter, cut into small pieces
2 cups flour
1/2 cup brown sugar, packed
1/2 teaspoon salt
Set oven to 350 degrees, rack on the second-lowest position. Grease a 9×13 pan. Process in a food processor until the mixture begins to resemble small clumps. Sprinkle and then lightly pat with a spatula the mixture into the pan. Bake for 20 minutes until lightly golden.
2 cups pecans, coarsely chopped
1/2 cup butter
1 cup brown sugar
1/3 cup honey
2 tablespoons heavy whipping cream
Note: prepare the filling while the crust bakes. In a heavy saucepan, melt the butter. Stir in the brown sugar, honey, and whipping cream. Simmer mixture 1 minute, stirring occasionally. Stir in chopped pecans. Pour mixture over hot shortbread and spread evenly in the pan. Continue baking the pan 20-22 minutes. Cool completely in pan, then refrigerate. Cut while cold.
And the printie: