I have made these bars only a few times, enough time to adjust the recipe and make it my own! I got my inspiration from Pinterest and this blogger, http://www.justataste.com/2011/11/pecan-pie-bars/
She prefers a thinner, crispier square. I like my filling to be more like a butter tart! If you can’t do pastry, but love buttertarts, this is for you! Much less labour intensive than buttertarts. Go ahead, try some!
If you are attending the Johnson Reunion tomorrow, you will luck out, I am bringing them!
Many people have already asked for the recipe, so here goes:
2 sticks unsalted butter, softened
2/3 cup packed brown sugar
2 2/3 cups all-purpose flour
½ teaspoon salt
3/4 cups softened butter
1 1/2 cups packed light brown sugar
1/4 cup honey
1/2 cup corn syrup
2 tablespoons heavy cream
1 tsp vanilla
2 1/2 cups pecans, chopped or whole
Preheat the oven to 350ºF and line a 9×13-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 bake for 20 minutes until golden brown.
While the crust bakes, prepare the filling by combining the butter, brown sugar, honey, corn syrup, vanilla and heavy cream in a saucepan and 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 25 minutes. I like mine to be a little gooey. You may choose to leave in a few minutes longer if you want them a bit firmer.
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. Yum!