Honey Pecan Shortbread Bars
Also known as No-Egg Brown Sugar Honey Pecan Shortbread Bars, these are sweet, chewy, candy-like pecan bars with a shortbread crust and a lot of brown sugar flavor.
Servings 32 pieces or more
Cost 5
Ingredients
Crust
- 2 cups all purpose flour (270 grams)
- ½ cup brown sugar (100 grams)
- ½ teaspoon salt
- 6 ounces unsalted butter, chopped (170 grams)
Filling
- 4 ounces unsalted butter, melted (114 grams)
- ½ teaspoon salt
- 1 cup light brown sugar, packed (210 grams)
- ⅓ cup honey (85 grams)
- 2 tablespoons whipping cream
- 1 teaspoon vanilla
- 2 cups coarsely chopped pecans (toasting optional) (200 grams)
Instructions
- Preheat oven to 350 degrees F. Line a 13x9 inch metal pan with non-stick foil or parchment. It's important to line the pan because these are very sticky. For my last batch I used a layer of foil with a smaller layer of parchment on top.
- Prepare crust. Combine flour, brown sugar and salt in food processor and pulse 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 along with the salt. When the butter is completely melted, stir in brown sugar and honey. Heat mixture on low for about 1 minute, stirring occasionally. Remove from heat and stir in cream, vanilla and pecans.
- Pour the pecan mixture over crust and spread evenly. Bake on center rack for 18-20 minutes. Remove from oven and let cool completely. Once cool, chill until firm.
- Grasp foil or parchment and lift cold (now stiff) bars from pan. Trim the edges with a chef's knife and cut into bars or squares.