Brown Sugar & Honey Pecan Bars

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.

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Brown Sugar & Honey Pecan Bars

Crust
2 cups all purpose flour
1/2 cup brown sugar, packed (light or dark)
1/2 teaspoon salt
6 ounces cold butter, cut up

Filling
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.

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Comments

  1. says

    If any of you try these, let me know. They are very different than other pecan bars in that they have a very thick shortbread crust and the topping is very firm. I did receive a compliment on the bars and will be baking this recipe again soon.

  2. says

    I checked the Barefoot Contessa recipe and it also looks great. Pecan bar recipes have been around a long time — longer than we realize — I have an old Williamsburg cookbook that has a recipe very similar to yours, Anna, but what I like about yours is you don’t have to boil the butter, sugar and honey for 5 minutes. Their shortbread dough has egg in it though. You have a lot of good new recipes posted that I want to try when I have time, especially those pumpkin cheese bars.

  3. Radha says

    Thank you for this recipe, I am always looking for egg free, yummy recipes. I am looking forward to trying them out.

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