A few weeks ago I had a group of ladies over for lunch to celebrate the start of school. It was pot luck style and my girl’s did not disappoint.
My friend Heather brought these insanely delicious Pecan Pie Bars for dessert, and e.v.e.r.y.o.n.e. loved them.
We were pulling the- “What’s that over there?” then swipe the last bar when they’re not looking maneuver.
I had to get the recipe. HAD TO. I mean, for the blog… of course.
It came as no surprise that the recipe calls for a full pound of butter.
Worth every calorie.
And PLEASE don’t email me saying I’m trying to cause cancer or diabetes. Cause seriously people, as much as I’d love to sit down with a fork and a full pan of these bars – I’m all about good things in moderation.
The crust is a delicate buttery layer that reminds me of a shortbread cookie. It’s probably my favorite part.
The topping is filled with caramel lathered pecans, oh so gooey and sweet. It’s probably my favorite part.
These make a full 9″ x 13″ pan, and are perfect for bringing to any holiday party or gathering. They’ll be gone quick, so make sure you keep some at home for yourself.Print
Pecan Pie Bars
Pecan Pie Bars have an easy crust and are filled with caramel lathered pecans. Yum!
recipe adapted from White Water Cooks Cookbook
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- 1 cup cold butter, cut into tiny pieces
- 6 tbsp brown sugar
- 3 cups flour
- 1 egg
- 1 tsp lemon juice
- 1 cup butter
- 2/3 cups honey
- 1 cup brown sugar
- 4 tbsp whipping cream
- 3 cups pecan halves
- Preheat oven to 350 degrees F. Lightly spray a 9″x13″ baking dish with cooking spray, set aside.
- In a large bowl combine the ingredients for the crust. Use your hands or a pastry cutter to combine, until the mixture is crumbly. Pour into the baking dish, and press into an even layer. Bake for 15 minutes. Remove from oven and set aside.
- Meanwhile in a large (3 quart size) pot combine 1 cup of butter with 2/3 cups honey and 1 cup of brown sugar over medium high heat. Stir and bring to a boil. Boil for 5-7 minutes. Remove from heat and immediately, but slowly, stir in the whipping cream. It will begin to sputter, so use caution.
- Add the pecans to the pot and stir to coat. Pour the mixture over the crust and spread to an even layer. Bake for an additional 20-22 minutes or until the caramel is soft set in the middle. Remove from oven and let cool completely before cutting into bars. Enjoy!
- Serving Size: 12 Bars