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 flouring fingers
1/3 cup granulated sugar
1/4 teaspoon kosher salt
For the filling:
2 cups pecans
1/2 cup chopped dates
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
1 cup semisweet chocolate chips
Sat fat 6g
How to Make It
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, dates, and vanilla.
Spread the filling over the crust, sprinkle with the chocolate chips, 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).
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