Rating: 3.5 stars
25 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 6
  • 2 star values: 7
  • 1 star values: 1
  • 25 Ratings
Dawn Perry

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Credit: Levi Brown

Recipe Summary

hands-on:
20 mins
total:
2 hrs 10 mins
Yield:
Makes 24 bars
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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).

Nutrition Facts

258 calories; fat 16g; saturated fat 6g; cholesterol 18mg; sodium 23mg; protein 3g; carbohydrates 28g; sugars 20g; fiber 2g; iron 1mg; calcium 17mg.
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