Did you hear?
Pecan pie is going through a horrible break up. And at the advice of her girlfriends, she got herself a makeover. She's now in bar form. As in, pecan pie bars.
And let me tell you, she is so much better now.
But in all seriousness, wow. You may think I'm a bit biased since I love my portable desserts, but let me tell you: these are amazing. Carmelized, decadent pecan pie topping (adapted to be without that nasty corn syrup, to boot!) on a short bread crust.
So. Good.
Even my father deemed it the best thing I've ever made, and let me tell you: that picky man never gives out such praise. He kept mumbling "Mmmm. MmmMmmm. Mmmm," on his first bar and he singlehandedly ate the majority of the pan throughout the week.
I'm telling you. They're amazing.
Also, as an added bonus: they freeze wonderfully.
Pecan Pie Bars
For crust:
2 sticks unsalted butter, softened
2/3 light brown sugar, packed
2 1/2 c flour
1/2 tsp salt
For topping:
1 stick unsalted butter, softened
1 c dark brown sugar, packed (light brown sugar can be substituted)
1/3 c honey
2 Tb cream
2 c chopped pecans
Preheat oven to 350 and line a 9x13 Pyrex (glass) dish with foil so that the excess hangs off the ends (creating a "handle," if you will).
Mix crust ingredients in bowl with your hands (or a pastry cutter), until thoroughly and evenly combined. Press evenly into the bottom of the aluminum-lined Pyrex and bake for 20 minutes, or until golden brown.
While the crust bakes, combine the butter, brown sugar, honey, and cream in a sauce pan and stir over medium heat. Simmer for one minute and add pecans. Keep on the lowest possible heat until the crust is ready so that mixture doesn't cool and thicken.
Take crust out of oven when done and pour the topping onto the hot crust. Spread so that the mixture lays evenly across the entire crust. Take special care to ensure the edges and corners are covered as well.
Place dish back in oven and bake for 20 more minutes.
Allow bars to fully cool in the pan. Do not remove before then!
Use the foil overhang to lift bars out of the pan and onto a cutting board. Peel foil from the back of the bars and then cut bars into desired size. Enjoy!
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