These Pecan Pie Bars are some of the most delicious food I have ever eaten.... I loved them sooo much!! I made them for Thanksgiving this year instead of Pecan Pie. I love both but these were way easier. These combine some of my favorite things and flavors- shortbread, caramel, and pecan pie. Seriously, you have to make these. There's butter involved, for sure, but sometimes it's so worth it. You whip up shortbread, and then cook some honey, butter, and other stuff on the stove, pour it over the crust, and bake. So easy. It makes a large 9x13 pan, too!
Pecan Pie Bars
adapted from Cooking Classy
Shortbread:1 cup butter, softened
2/3 cup packed light-brown sugar
1/2 tsp salt
1 tsp pure vanilla extract
2 2/3 cups all-purpose flour
1/2 cup butter
1 cup packed light-brown sugar
1/3 cup honey
2 Tbsp heavy cream (I subbed store-bought almond milk)
1/8 tsp salt
2 cups roughly chopped pecans
1. Preheat oven to 350 degrees. Spray a 13 by 9-inch baking dish with cooking spray. In the bowl of an electric stand mixer, whip 1 cup butter with 2/3 cup brown sugar and 1/2 tsp salt until pale and fluffy. Mix in vanilla. With mixer set on low speed, slowly add in flour and mix until dough begins to come together in crumbles. Press mixture into an even layer in prepared baking dish and bake in preheated oven 15-20 minutes, or until edges are golden.
2. Meanwhile, prepare the topping by melting together 1/2 cup butter, brown sugar, honey, heavy cream or almond milk, and salt in a heavy-bottomed medium saucepan set over medium heat. Simmer mixture 1 minute, then stir in pecans.
3. Pour pecan mixture over hot shortbread and spread into an even layer. Return to oven and bake until top is bubbling, about 10-15 minutes. (Don't let it get too brown around the edges- or they'll be really hard.) Allow to cool completely on a wire rack (you can cool in the fridge or freezer to speed up cooling) then, cut into squares. Store in an airtight container.
|My little helper is trying to help himself...|
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