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    Pecan Bars

    Source of Recipe

    From "Martha Stewart's Cookies" by Martha Stewart

    Recipe Introduction

    "John Barricelli, a longtime friend of Martha Stewart Living and a very accomplished baker, created the recipe for these irresistible cookies. We've tried lots of pecan bars over the years, but John's are the absolute best."

    List of Ingredients

    For the crust:
    ◦ 1 cup plus 2 tablespoons (2 sticks) unsalted butter, room temperature
    ◦ cup packed light brown sugar
    ◦ teaspoon salt
    ◦ 3 cups all-purpose flour

    For the filling:
    ◦ cup (1 stick) unsalted butter
    ◦ cup packed light brown sugar
    ◦ cup plus 2 tablespoons honey
    ◦ 2 tablespoons granulated sugar
    ◦ 2 tablespoons heavy cream
    ◦ teaspoon salt
    ◦ 2 cups (8 ounces) pecan halves
    ◦ teaspoon pure vanilla extract


    Preheat oven to 375 F.

    Make crust: Put butter and brown sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until light and fluffy, about 2 minutes. Mix in salt. Add flour, 1 cup at a time, mixing until fully incorporated after each addition. Continue mixing until dough begins to come together in large clumps.

    Press dough about inch thick into a 9 by 13-inch baking pan. Pierce the dough with a fork. Chill until firm, about 20 minutes. Bake until golden brown, 18 to 20 minutes. Transfer to a wire rack to cool completely. Reduce oven to 325 F.

    Make filling: Place butter, brown sugar, honey, granulated sugar, and heavy cream in a saucepan over high heat. Bring to a boil, stirring constantly until mixture coats the back of a spoon, about 1 minute. Remove pan from heat; stir in salt, nuts, and vanilla. Pour filling into the cooled crust.

    Bake until filling bubbles, 15 to 20 minutes. Carefully transfer to a wire rack to cool completely. Run a paring knife around edges of the pan and invert onto cooling rack. Invert again onto a cutting board. Use a sharp knife to cut into 1 by 3-inch bars. Bars can be stored in an airtight container at room temperature up to one week.

    Makes about 3 dozen




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