These were better than expected – thicker and chewier than most pecan pie type bars and kind of candy-ish. These bars do not contain eggs.
Brown Sugar & Honey Pecan Bars
2 cups all purpose flour
1/2 cup brown sugar, packed (light or dark)
1/2 teaspoon salt
6 ounces cold butter, cut up
1/2 cup butter, melted
1 cup brown sugar, packed (light)
1/3 cup honey
2 tablespoons whipping cream
1 teaspoon vanilla
2 cups coarsely chopped pecans (see note)
Preheat oven to 350 degrees F. Line a 13×9 inch metal pan with non-stick foil or parchment. It’s important to line the pan because these are very sticky.
Prepare crust. Combine flour, brown sugar and salt in food processor and pulse 3 times to mix. Add butter and process until mixture is crumbly – it will be really dry. Pour over bottom of pan and press tightly. Bake for 20 minutes.
Prepare the filling. In a heavy saucepan melt the butter. When the butter is completely melted, stir in brown sugar and honey. Simmer mixture for 1 minute, stirring occasionally. Remove from heat and stir in cream, vanilla and pecans.
Pour the pecan mixture over crust and spread evenly. Bake on center rack for 18-20 minutes. Remove from oven and let cool on a rack for at least an hour. To quick-cool, let them cool down as much as possible then shove them in the refrigerator. I had to do this.
Makes 1 (13×9 inch) pan.
Note: I toasted the pecans by tossing them with a tablespoon of butter heating them in a roasting pan for 10 minutes at 350 degree F. I liked the toasty flavor, but I think these would be good even without toasted pecans.