Pecan Bars

Pecan Bars
Victor Schrager
You can easily change up these dense, chewy bars by playing around with different nuts; try a combination of pecans, walnuts, almonds, and cashews.

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Makes 24 bars
preparation
30
minutes
cooking
120
minutes

Ingredients

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

Directions

  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.
Gina Marie Miraglia Eriquez
November 2010

Nutritional Information

  • Per Serving
  • Calories From Fat 119
  • 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
What does this mean? See Nutrition 101.

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