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.
Pan Size and Tips
This recipe makes an 8-inch square pan size batch, but you can double it and use a 9×13 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)
Brown Sugar & Honey Pecan Bars are made without any eggs.
- 1 cup all purpose flour
- 1/4 cup brown sugar packed (light)
- 1/4 teaspoon salt
- 6 tablespoons cold unsalted butter cut up
- 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
Tried this recipe?Let us know how it was!
Hi Jen! Thanks for posting the review. I have so many old recipes that aren’t yet formatted, so it’s helpful when someone comments and bumps one up. I’m going to format this one right now! Glad you liked the bars.
I know it’s been a while since this you posted this recipe, but I wanted to let you know that I just made these today and they are amazing! They are crunchy with a nice chewy texture and the crust is buttery and crumbly. Thankyou so much for sharing a wonderful recipe. I can’t wait to try your other ones.
I am glad you liked them! One of these days I’ll have to try lc’s agave version.
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!
made these tonight, and they are excellent! I used agave nectar instead of honey and they turned out great.
Elisa, I think if you wrapped them in a tin they would ship well.
Do you think these would ship well?
Oh my gosh…I can almost taste these from looking at the photos. YUM! Happy Thanksgiving!
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. 🙂
I love shortbread. I love candy. You can not go wrong with a combination of the two!!
hahaha that’s a cute story! the bars look great!