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Brown Sugar & Honey Pecan Bars (No Eggs)

Brown Sugar & Honey Pecan Bars are made without any eggs.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 38 minutes
Total Time 58 minutes
Servings 16
Author Cookie Madness



  • 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