Pecan Bars

Photo by Victor Schrager
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  • Makes 24 bars
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 199 calories
    • Calories 119 calories from fat
    • Fat 13 g
    • Sat Fat 5 g
    • Cholesterol 17 mg
    • Sodium 24 mg
    • Protein 2 g
    • Carbohydrate 20 g
    • Sugar 13 g
    • Fiber 1 g
    • Iron 1 mg
    • Calcium 15 mg


  1. Check Crust:
  2. Check nonstick cooking spray
  3. Check 1 1/2cups all-purpose flour, spooned and leveled
  4. Check 1/2cup (1 stick) cold unsalted butter, cut into pieces
  5. Check 1/3cup granulated sugar
  6. Check 1/4teaspoon kosher salt
  7. Check Filling:
  8. Check 1/2cup packed light brown sugar
  9. Check 4tablespoons (1/2 stick) unsalted butter, cut into pieces
  10. Check 1/4cup honey
  11. Check 1/4cup granulated sugar
  12. Check 2tablespoons heavy cream
  13. Check 2cups coarsely chopped pecans
  14. Check 1teaspoon pure vanilla extract


  1. Heat oven to 350° F. Spray an 8-inch square baking pan with the cooking spray. Line the pan with 2 crisscrossed pieces of parchment, leaving an overhang on all sides; spray the parchment with the cooking spray.
  2. Make the crust: In a food processor, combine the flour, butter, sugar, and salt; pulse until fine crumbs form. Press the mixture firmly into the bottom of the prepared pan and bake until pale golden, 25 to 30 minutes.
  3. Meanwhile, make the filling: In a medium saucepan, combine the brown sugar, butter, honey, granulated sugar, and cream; bring to a boil, reduce heat, and simmer, stirring, until slightly thickened, about 5 minutes. Stir in the pecans and vanilla. Spread over the crust and let cool in the pan, about 1 hour.
  4. Holding both sides of the paper overhang, lift the cake out of the pan, transfer to a cutting board, and cut into 24 rectangles (6 rows by 4 rows). Store the bars in an airtight container at room temperature for up to 3 days.