Wednesday, March 24, 2010
Similar to pecan pie bars only with an added twist from the honey. The crust is crumbly and buttery like shortbread and the pecans and filling bake up into a crunchy/sticky/chewy layer. As they bake the pecans toast lightly and their flavor is enhanced. I find the presentation to be the nicest when the pecans are left whole rather than chopped.
Honey Pecan Bars
11" x 14" Pan | Adapted from Jill Snider
1 cup butter
1 cup flour
1/2 cup sugar
3/4 cup butter
1/4 cup honey
4 tablespoons sugar
3/4 cup brown sugar
5 tablespoons whipping cream
2 cups pecans
1. Lightly grease a 14 x 11-inch jelly-roll tin.
2. Sift flour and salt into a bowl, Stir in sugar, then rub in butter until mixture resembles breadcrumbs. Press degrees mixture into tin and prick pastry all over with a fork. Chill for 10 minutes.
3. Preheat oven to 375 degrees F.
4. Bake pastry for 15 minutes, then remove from oven, leaving oven on. Heat butter, honey and sugars in a saucepan until melted, then bring to a boil without stirring for 2 minutes. Remove saucepan from heat and stir in cream and nuts. pour over base, return tin to oven and bake for 25 minutes. Cool in tin.
5. Run a knife around pastry edge, invert on to a baking tray, place another tray on top and invert again. Cut into squares.