Most pecan bar recipes call for an egg or two, but these rich and nutty bars are completely egg-free. They’re rich, delicious, and sweet (but not cloyingly so). 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.
Brown Sugar & Honey Pecan Bars (No 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