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Pecan Bars

Pecan Bars
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Makes 24 bars| Hands-On Time: | Total Time:

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.
By November, 2010

Nutritional Information

  • Per ServingServing Size: 1 cookie
  • Calories 199Calories From Fat 119
  • Fat 13g
  • Sat Fat 5g
  • Cholesterol 17mg
  • Sodium 24mg
  • Protein 2g
  • Carbohydrate 20g
  • Sugar 13g
  • Fiber 1g
  • Iron 1mg
  • Calcium 15mg
What does this mean? See Nutrition 101 .

Quick Tip

Nuts
For a change of pace, use a mix of nuts in the topping. Try a combination of pecans, walnuts, almonds, and cashews.

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