Without the need for making or chilling
pie dough, these bars give regular pecan pie a run for its money. A simple press-in crust and a quick, corn syrup-free topping makes for a seriously decadent no-fuss dessert. Plus, turning pecan pie into these handheld bars turns them almost into blondies, making them a best of both worlds dessert. Hosting Thanksgiving just got a little less intimidating. 😎
Ingredients
For the crust
- Cooking spray
- 2 1/4sticks butter, softened
- 3/4 c.packed brown sugar
- 3/4 tsp.kosher salt
- 3 c.all-purpose flour
For the filling
- 1 c.(2 sticks) butter
- 1 c.packed brown sugar
- 1/2 c.honey
- 6 tbsp.granulated sugar
- 1/4 c.bourbon
- 1/4 c.heavy cream
- 1 tsp.kosher salt
- 4 c.(16 oz.) pecan halves, roughly chopped
- 1 tsp.pure vanilla extract
Directions
-
- Step 1
Preheat oven to 350°. Grease a 9″-x-13″ baking pan with cooking spray. Line with parchment paper, leaving a slight overhang on two sides. Spray parchment.
- Step 2Beat butter and brown sugar until light and fluffy, about 2 minutes. Beat in salt. While beating slowly add flour and beat just until clumps form.
- Step 3Using your fingers or a greased back of a measuring cup, press dough into prepared pan. Pierce dough all over with a fork. Bake until golden brown, about 25 minutes. Let cool while you make the filling.
- Step 4Make the filling: Combine butter, brown sugar, honey, granulated sugar, bourbon, heavy cream, and salt to a boil in a small saucepan. Boil for 2 minutes, then remove from heat and stir in pecans and vanilla. Pour pecan mixture onto baked crust.
- Step 5Bake until golden, about 30 minutes.
- Step 6Let cool completely in pan on a wire rack. Cut into bars before serving.
- Step 1
