I’m so happy that I made the decision to make one pie for Thanksgiving and not two as I had originally intended. These Pecan Pie Bars taste just like the real thing, and they’re much easier to make!
Start with the shortbread base
While the base is baking, start on the topping
One word: Delicious
I think you should make these for Thanksgiving as well.
Very quick and easy
And so…so… delicious…
The good thing about making bars…
You get to taste test them before serving!
Recipe from Gourmet Magazine:
1 1/2 sticks (3/4 cup) unsalted butter
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon salt
Preheat oven to 350°F.Cut butter into 1/2-inch pieces. In a food processor process all ingredients until mixture begins to form small lumps. Sprinkle mixture into a 13 x 9 x 2-inch baking pan and with a metal spatula press evenly onto bottom. Bake shortbread in middle of oven until golden, about 20 minutes. While shortbread is baking, prepare topping
Pecan Pie Bars
8 ounces pecans (about 2 cups)
1 stick (1/2 cup) unsalted butter
1 cup packed light brown sugar
1/3 cup honey
2 tablespoons heavy cream
hot shortbread base
Preparation: Preheat oven to 350°F.In a food processor coarsely chop pecans. In a heavy saucepan melt butter and stir in brown sugar, honey, and cream. Simmer mixture, stirring occasionally, 1 minute and stir in pecans. Pour pecan mixture over hot shortbread and spread evenly. Bake in middle of oven until bubbling, about 20 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered, 5 days at room temperature.