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Pecan Pie Bars

Source of Recipe


From "The Gourmet Cookbook"






List of Ingredients



• -- For Base --
  
• 1-1/2 sticks (12 Tbsp) unsalted butter, cut into 1/2-inch pieces
  
• 2 cups all-purpose flour
  
• 1/2 cup packed light brown sugar
  
• 1/2 tsp salt
  
• .
  
• -- For Topping --
  
• 2 cups (8 ounces) pecans
  
• 1 stick (8 Tbsp) unsalted butter
  
• 1 cup packed light brown sugar
  
• 1/3 cup honey
  
• 2 Tbsp heavy cream
  






Instructions



1. Make the shortbread base:
   Put a rack in the middle of the oven and preheat oven to 350° F. Combine all ingredients in a food processor and pulse until mixture begins to form small lumps. Sprinkle mixture into an ungreased 13- x 9-inch baking pan and press evenly onto bottom with a metal spatula. Bake shortbread until golden, about 20 minutes.
   
   
2. Meanwhile, make the topping:
   Coarsely chop pecans in food processor. Melt butter in a 2-quart heavy saucepan over moderately low heat. Stir in brown sugar, honey and cream, and bring to a simmer, stirring. Simmer, stirring occasionally, for 1 minute, then stir in pecans. Remove from heat.
   
   
3. Pour pecan mixture over hot shortbread and spread evenly. Bake until bubbling, about 20 minutes. Cool completely in pan on a rack, then cut into 24 bars.
   
   Makes 2 dozen bars.
   
   






Final Comments


The bars keep, layered between sheets of wax or parchment paper, in an airtight container at room temperature for up to 5 days.