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Perfect Pecan Pie Bars recipe

pecan_pie_bar

I probably should have posted this recipe ages ago. But you know how I roll. I procrastinate. Then, I get writer's block and don't know what to say. So today, for the sake of getting this post out, so that I can do the hoovering, I am not going to say a lot. The pecans in this recipe will do the talking.

One more thing, pecans can be a bit on the pricey side, so I get mine from Lidl or Aldi. They are much more easy on the pocket there. This recipe is so good for the nut lover in need of something more than Peanut Butter Cookies.


Pecan Pie Bars

For shortbread crust:
110g unsalted butter, softened
70g demerara sugar
170g plain flour
½ teaspoon salt

For topping:
50g unsalted butter
100g demerara sugar
60g honey
2 Tbsp double cream
150g chopped pecans

Makes about 12 square bars

Method
Preheat the oven to 180ºC and firmly line a 20x20cm/ 7x7-inch pan with foil, leaving enough for a 2-inch overhang on all sides.

First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.

Press the crust into the foil-lined pan and smooth down with the back of a metal spoon ensuring not to miss the edges. Bake for 18 minutes until golden brown.

While the crust bakes, prepare the filling by first melting the butter and sugar in a saucepan over low heat. Once most of the sugar has dissolved add the honey and double cream stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.

Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface. Return the pan to the oven and bake an additional 18 minutes.

Remove the pan and allow the bars to fully cool in the pan.

Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.


pecan_pie_slice

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