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Brown Sugar & Honey Pecan Bars (No Eggs)

by on November 25, 2008 · 9 comments

You can double the recipe and make these in a 13×9 inch pan. Unfortunately, I can’t remember where I found the original version. If you know, please shoot me an email or post it in the comments.

Honey Pecan Bars

Brown Sugar & Honey Pecan Bars

Crust:
1 cup all purpose flour
1/4 cup brown sugar, packed (light)
1/4 teaspoon salt
6 tablespoons cold unsalted butter, cut up

Filling:
1/4 cup unsalted butter, melted
1/4 scant teaspoon salt (omit if using salted butter)
1/2 cup brown sugar, packed (light)
3 tablespoons honey
1 tablespoon whipping cream
1/2 teaspoon vanilla
1 cups coarsely chopped, lightly toasted

Preheat oven to 350 degrees F. Line an 8 inch metal pan with non-stick foil or line with regular foil and spray with baking spray.

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 salt, brown sugar and honey. Simmer mixture for 1 minute. 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 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.

Lift foil from pan and carefully cut into bars. I like to trim off the edges, cut the bars into 8 rectangles, then cut each rectangle into a square. It’s easy to do this if you have a big cutting board and a Chef’s knife.

Makes 16 squares

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Published on November 25, 2008

{ 9 comments… read them below or add one }

DessertObsessed November 25, 2008 at 11:38 am

hahaha that’s a cute story! the bars look great!

bakingblonde November 25, 2008 at 7:00 pm

I love shortbread. I love candy. You can not go wrong with a combination of the two!!

Lisa Ernst November 26, 2008 at 7:18 am

These look tempting. Of course I would add some chocolate chips. I had a dessert last week that had a shortbread base, chocolate ganache in the middle and a topping of crumbled shortbread, pecans and coconut. Heavenly. I plan to recreate it at some point. :-)

Linda November 26, 2008 at 2:56 pm

Oh my gosh…I can almost taste these from looking at the photos. YUM! Happy Thanksgiving!

Elisa December 6, 2008 at 1:48 am

Do you think these would ship well?

Anna December 6, 2008 at 8:02 am

Elisa, I think if you wrapped them in a tin they would ship well.

lc February 18, 2009 at 1:08 am

made these tonight, and they are excellent! I used agave nectar instead of honey and they turned out great.

Camila C April 4, 2010 at 8:32 pm

They looked so delicious that I tryed this recipe! I needed a birthday´s gift and they were perfect. The only thing was that I thought that they were more firm and chrunchy, but they were soft and melts in your mouth. Anyway, they are awesome! Thaks you!

Anna April 4, 2010 at 8:52 pm

Hi Camila,

I am glad you liked them! One of these days I’ll have to try lc’s agave version.

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