Pecan Bars

Pecan Bars
Levi Brown
Crunchy, chewy, and nutty, these bars will keep for about 5 days.

Get the recipe
.
Makes 24 bars
preparation
20
minutes
cooking
130
minutes

Ingredients

For the crust:
1/2
cup
(1 stick) cold unsalted butter, cut into pieces, plus more for the baking pan
1 1/2
cups
all-purpose flour, spooned and leveled, plus more for pressing in the dough
1/3
cup
granulated sugar
1/4
teaspoon
kosher salt
For the filling:
2
cups
pecans
1/2
cup
packed light brown sugar
1/4
cup
granulated sugar
4
tablespoons
(1/2 stick) unsalted butter, cut into pieces
1/4
cup
honey
2
tablespoons
heavy cream
1
teaspoon
pure vanilla extract

Directions

  1. Heat oven to 350° F. Butter an 8-inch square baking pan. Line with 2 crisscrossed pieces of parchment, buttering in between and leaving an overhang on all sides; butter the parchment.
  2. Make the crust: In a food processor, combine the flour, butter, sugar, and salt; process until fine crumbs form. With floured fingers, press the dough into the prepared pan and bake until just beginning to brown, 25 to 30 minutes.
  3. Meanwhile, make the filling: Spread the pecans on a rimmed baking sheet and toast in oven, tossing occasionally, until fragrant, 6 to 8 minutes; coarsely chop. In a medium saucepan, combine the sugars, butter, honey, and cream; bring to a boil, reduce heat, and simmer, stirring, until slightly thickened, 4 to 5 minutes. Stir in the pecans and vanilla. Spread over the crust and let cool in the pan for about 1 hour.
  4. Holding the paper overhang, lift the pecan bars out of the pan and transfer to a cutting board. Cut into 24 rectangles (6 rows by 4 rows).

 

Dawn Perry
November 2011

Nutritional Information

  • Per Serving
  • Calories 202
  • Fat 14 g
  • Sat Fat 5 g
  • Cholesterol 18 mg
  • Sodium 23 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.