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Recipe Detail Page
Pecan Pie Bars
Holiday 2020
Almost too easy to whip up, somehow making them twice as delicious, these bars have a crisp crust and a honey-laced crunchy pecan topping. But it’s the sprinkling of finishing salt that makes these an instant classic.
Makes 24 bars
SHORTBREAD BASE
3/4 cup (175 mL) unsalted butter, frozen
2 cups (500 mL) all-purpose flour
1/2 cup (125 mL) light brown sugar, packed
1/2 tsp (2 mL) salt
PECAN TOPPING
2 cups (500 mL) pecans
1/2 cup (125 mL) unsalted butter
1 cup (250 mL) light brown sugar, packed
1/3 cup (80 mL) honey
2 tbsp (30 mL) 35% cream
1/2 tsp (2 mL) flaky salt (such as Maldon) for garnish
1. Preheat oven to 350°F (180°C).
2. For a shortbread base, using a cheese grater, grate butter into a bowl, or use a food processor with the blade attachment. Add all other ingredients and mix or pulse until pea-sized lumps form. Pour into a greased 13 x 9 x 2-inch (33 x 23 x 5-cm) baking pan and press evenly into the bottom. Bake in the middle of the oven for 15 minutes or until golden brown.
3. While baking, prepare the topping. Coarsely chop pecans by hand or in a food processor. In a heavy-bottom pot, melt 1/2 cup (125 mL) butter and stir in sugar, honey and cream. Simmer for 1 minute, stirring to dissolve brown sugar. Add pecans and stir to coat.
4. Take the shortbread base out of the oven and pour in the pecan mixture, spreading evenly. Bake in the middle of the oven until bubbling, 18 to 20 minutes. Remove from oven and cool completely in the pan. As it cools but is not completely set, sprinkles with flaky salt. When cool, cut into 24 bars. Keep in an airtight container for up to 7 days at room temperature, or tightly wrapped and frozen for up to 6 months.
Makes 24 bars
