The recipe comes from Every Last Cookie, a fantastic blog if you're looking for something new & sweet to make. Every Last Cookie has nothing but rave reviews for these bar cookies. So what if they're nutty. Pecans are a year round thing in our house. There's no use waiting for fall. The recipe was scrumptious, just as Every Last Cookie described. Next time I might add a little cinnamon but other than that this recipe is buttery, sweet and utterly delicious. Check out the original recipe here, or just follow along below.
Pecan Bars by Every Last CookieEnjoy!
Makes about 3 dozen
Makes about 3 dozen
- 18 tablespoons (2 1/4 sticks) unsalted butter, room temperature
- 3/4 cup light-brown sugar, firmly packed
- 1/2 teaspoon salt
- 3 cups all-purpose flour
- 8 tablespoons (1 stick) unsalted butter
- 1/2 cup light-brown sugar, firmly packed
- 6 tablespoons honey
- 2 tablespoons granulated sugar
- 2 tablespoons heavy cream
- 1/4 teaspoon salt
- 2 cups (8 ounces) pecan halves
- 1/2 teaspoon pure vanilla extract
- Place rack in center of oven. Heat oven to 375 degrees. To make the crust: In the bowl of an electric mixer fitted with the paddle attachment, mix butter and brown sugar on medium speed until light and fluffy, about 2 minutes. Add salt, and mix to combine. Add flour 1 cup at a time, on medium speed, mixing until fully incorporated after each addition. Continue mixing until the dough begins to come together in large clumps.
- Press dough about 1/4-inch thick into a 9-by-13-by-1-inch baking pan. Prick the pastry with the tines of a fork. Chill until firm, about 20 minutes. Bake until golden brown, 18 to 20 minutes. Transfer pan to a wire rack to cool completely.
- Reduce oven to 325 degrees. To make the filling: Place butter, brown sugar, honey, granulated sugar, heavy cream, and salt in a medium saucepan over high heat. Bring to a boil, stirring constantly until mixture coats the back of a spoon, about 1 minute. Remove pan from heat; stir in nuts and vanilla.
- Pour filling onto the cooled crust. Bake until filling bubbles, 15 to 20 minutes. Carefully transfer pan to a wire rack to cool completely. Run a paring knife around edges of the pan, and invert onto cooling rack, leaving the pastry on the rack. Invert rack with pastry onto a cutting board, leaving the pastry on the board, filling side up. Use a sharp knife to cut into 1-by-3-inch bars. Store in an airtight container up to 1 week.