Pecan Bars

pecan-bars
Photo by Levi Brown
Pecan Bars 4.0 32 5 1
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  • Makes 24 bars
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 202 calories
    • 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

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.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.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.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). 

Ingredients

  1. Check For the crust:
  2. Check 1/2 cup (1 stick) cold unsalted butter, cut into pieces, plus more for the baking pan
  3. Check 1 1/2 cups all-purpose flour, spooned and leveled, plus more for pressing in the dough
  4. Check 1/3 cup granulated sugar
  5. Check 1/4 teaspoon kosher salt
  6. Check For the filling:
  7. Check 2 cups pecans
  8. Check 1/2 cup packed light brown sugar
  9. Check 1/4 cup granulated sugar
  10. Check 4 tablespoons (1/2 stick) unsalted butter, cut into pieces
  11. Check 1/4 cup honey
  12. Check 2 tablespoons heavy cream
  13. Check 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).