Pecan Pie Bars

20

Pecan Pie Bars

Yield: 9″ x 13″

INGREDIENTS

Shortbread Crust

1 cup butter, softened

2/3 cup packed light-brown sugar

1/2 tsp salt

1 1/2 tsp vanilla bean paste or 1 tsp vanilla

2 2/3 cups all-purpose flour

Pecan Topping

1/2 cup butter

1 cup packed light-brown sugar

1/3 cup honey

2 Tbsp heavy cream

1/8 tsp salt

2 cups roughly chopped pecans

1 tsp orange zest (optional)

Directions

  • Preheat oven to 350 degrees. Line a 13 by 9-inch baking dish with foil, leaving a two-inch overhang on all sides. In the bowl of an electric stand mixer, whip 1 cup butter with 2/3 cup brown sugar and 1/2 tsp salt until pale and fluffy. Mix in vanilla bean paste. With mixer set on low speed, slowly add in flour and mix until dough begins to come together in crumbles. Press mixture into an even layer in prepared baking dish and bake in preheated oven 20 minutes, or until edges are golden.
  • Meanwhile prepare the topping by melting together 1/2 cup butter, brown sugar, honey, heavy cream and salt in a heavy-bottomed medium saucepan set over medium heat. Simmer mixture 1 minute, then stir in orange zest and pecans.
  • Pour pecan mixture over hot shortbread and spread into an even layer. Return to oven and bake until top is bubbling, about 20 minutes. Allow to cool completely on a wire rack (you can cool in the fridge or freezer to speed up cooling) then, using foil overhang lift bars out and cut into squares. Store in an airtight container.

source:  cookingclassy

 

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