Pecan Bars

Name: Pecan Bars
Ingredients: Crust:; nonstick cooking spray; 1 1/2 cups all-purpose flour, spooned and leveled; 1/2 cup (1 stick) cold unsalted butter, cut into pieces, plus more for the pan; 1/3 cup granulated sugar; 1/4 teaspoon kosher salt; Filling:; 1/2 cup packed light brown sugar; 4 tablespoons (1/2 stick) unsalted butter, cut into pieces; 1/4 cup honey; 1/4 cup granulated sugar; 2 tablespoons heavy cream; 2 cups coarsely chopped pecans; 1 teaspoon pure vanilla extract.

14 ingredients

4 steps

Ingredients

Crust:
nonstick cooking spray
1 1/2 cups all-purpose flour, spooned and leveled
1/2 cup (1 stick) cold unsalted butter, cut into pieces, plus more for the pan
1/3 cup granulated sugar
1/4 teaspoon kosher salt
Filling:
1/2 cup packed light brown sugar
4 tablespoons (1/2 stick) unsalted butter, cut into pieces
1/4 cup honey
1/4 cup granulated sugar
2 tablespoons heavy cream
2 cups coarsely chopped pecans
1 teaspoon pure vanilla extract.

Directions

1

Heat oven to 350° F. Spray an 8-inch square baking pan with the cooking spray. Line the pan with 2 crisscrossed pieces of parchment, leaving an overhang on all sides; spray the parchment with the cooking spray.
2

Make the crust: In a food processor, combine the flour, butter, sugar, and salt; pulse until fine crumbs form. Press the mixture firmly into the bottom of the prepared pan and bake until pale golden, 25 to 30 minutes.
3

Meanwhile, make the filling: In a medium saucepan, combine the brown sugar, butter, honey, granulated sugar, and cream; bring to a boil, reduce heat, and simmer, stirring, until slightly thickened, about 5 minutes. Stir in the pecans and vanilla. Spread over the crust and let cool in the pan, about 1 hour.
4

Holding both sides of the paper overhang, lift the cake out of the pan, transfer to a cutting board, and cut into 24 rectangles (6 rows by 4 rows). Store the bars in an airtight container at room temperature for up to 3 days.