Most pecan bar recipes call for an egg or two, but these rich and nutty Honey Pecan Bars are completely egg-free. They're chewy, delicious, and sweet (but not cloyingly so). For such an easy recipe, they pack a ton of flavor.
Honey Pecan Bars Pan Size and Tips
This recipe makes an 8-inch square pan size batch, but you can double it and use a 9x13 inch pan if you need more bars. The recipe also requires a food processor rather than a blender. Cold butter is processed into the flour mixture to make a crust that is crumbly and shortbread like. It will seem very dry at first, but once the toppings are added, it will be fine.
Recipe
Brown Sugar & Honey Pecan Bars (No Eggs)
Brown Sugar & Honey Pecan Bars are made without any eggs.
Ingredients
Crust:
- 1 cup all purpose flour (130 grams)
- ¼ cup brown sugar packed (light)
- ¼ teaspoon salt
- 6 tablespoons cold unsalted butter, cut into chunks (84 grams)
Filling:
- ¼ cup unsalted butter, melted (56 grams)
- ¼ teaspoon salt omit if using salted butter
- ½ cup brown sugar, packed (100 grams)
- 3 tablespoons honey
- 1 tablespoon whipping cream
- ½ teaspoon vanilla
- 1 cups coarsely chopped lightly toasted
Instructions
- Preheat oven to 350 degrees F. Line an 8 inch metal pan with non-stick foil or line with regular foil and spray with baking spray.
- Prepare crust. Combine flour, brown sugar and salt in food processor and pulse 3 times to mix. Add butter and process until mixture is crumbly – it will be really dry. Pour over bottom of pan and press tightly. Bake for 20 minutes.
- Prepare the filling. In a heavy saucepan melt the butter. When the butter is completely melted, stir in salt, brown sugar and honey. Simmer mixture for 1 minute. Remove from heat and stir in cream, vanilla and pecans.
- Pour the pecan mixture over crust and spread evenly. Bake on center rack for 18 minutes. Remove from oven and let cool on a rack for at least an hour. To quick-cool, let them cool down as much as possible then shove them in the refrigerator.
- Lift foil from pan and carefully cut into bars. I like to trim off the edges, cut the bars into 8 rectangles, then cut each rectangle into a square. It’s easy to do this if you have a big cutting board and a Chef’s knife.
- Makes 16 squares
Tried this recipe?Let us know how it was!
Anna says
Hi Jen! Thanks for posting the review. I have so many old recipes that aren't yet formatted, so it's helpful when someone comments and bumps one up. I'm going to format this one right now! Glad you liked the bars.
Jen says
I know it's been a while since this you posted this recipe, but I wanted to let you know that I just made these today and they are amazing! They are crunchy with a nice chewy texture and the crust is buttery and crumbly. Thankyou so much for sharing a wonderful recipe. I can't wait to try your other ones.
Anna says
Hi Camila,
I am glad you liked them! One of these days I'll have to try lc's agave version.
Camila C says
They looked so delicious that I tryed this recipe! I needed a birthday´s gift and they were perfect. The only thing was that I thought that they were more firm and chrunchy, but they were soft and melts in your mouth. Anyway, they are awesome! Thaks you!
lc says
made these tonight, and they are excellent! I used agave nectar instead of honey and they turned out great.
Anna says
Elisa, I think if you wrapped them in a tin they would ship well.
Elisa says
Do you think these would ship well?
Linda says
Oh my gosh...I can almost taste these from looking at the photos. YUM! Happy Thanksgiving!
Lisa Ernst says
These look tempting. Of course I would add some chocolate chips. I had a dessert last week that had a shortbread base, chocolate ganache in the middle and a topping of crumbled shortbread, pecans and coconut. Heavenly. I plan to recreate it at some point. 🙂
bakingblonde says
I love shortbread. I love candy. You can not go wrong with a combination of the two!!
DessertObsessed says
hahaha that's a cute story! the bars look great!