Most pecan bar recipes call for an egg or two, but these rich and nutty Honey Pecan Bars are completely egg-free. They're chewy, delicious, and sweet (but not cloyingly so). For such an easy recipe, they pack a ton of flavor.
Honey Pecan Bars Pan Size and Tips
This recipe makes an 8-inch square pan size batch, but you can double it and use a 9x13 inch pan if you need more bars. The recipe also requires a food processor rather than a blender. Cold butter is processed into the flour mixture to make a crust that is crumbly and shortbread like. It will seem very dry at first, but once the toppings are added, it will be fine.
Brown Sugar & Honey Pecan Bars (No Eggs)
- 1 cup all purpose flour (130 grams)
- ¼ cup brown sugar packed (light)
- ¼ teaspoon salt
- 6 tablespoons cold unsalted butter, cut into chunks (84 grams)
- ¼ cup unsalted butter, melted (56 grams)
- ¼ teaspoon salt omit if using salted butter
- ½ cup brown sugar, packed (100 grams)
- 3 tablespoons honey
- 1 tablespoon whipping cream
- ½ 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