Rating: 3 stars
1136 Ratings
  • 5 star values: 219
  • 4 star values: 155
  • 3 star values: 293
  • 2 star values: 333
  • 1 star values: 136
Gina Marie Miraglia Eriquez


Credit: Victor Schrager

Recipe Summary

30 mins
2 hrs
Makes 24 bars


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

199 calories; fat 13g; saturated fat 5g; cholesterol 17mg; sodium 24mg; protein 2g; carbohydrates 20g; sugars 13g; fiber 1g; iron 1mg; calcium 15mg.