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Pecan Bars

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

Ingredients

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).
By December, 2011

Nutritional Information

  • Per ServingServing Size: 1 bar
  • Calories 202
  • Fat 14g
  • Sat Fat 5g
  • Cholesterol 18mg
  • Sodium 23mg
  • Protein 2g
  • Carbohydrate 20g
  • Sugar 13g
  • Fiber 1g
  • Iron 1mg
  • Calcium 15mg
What does this mean? See Nutrition 101 .

Quick Tip

Roll of parchment paper
These cookies can be kept at room temperature, between sheets of wax paper or parchment in an airtight container, for about 5 days.

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