Pecan Pie Bars

I absolutely L.O.V.E. Pecan Pie.  


Before you read any further, I need to clarify.  It's not pe-CON pie.  Nobody likes a pretentious pie.  It's PEEEE-can pie.  Sweet and nutty.  A pie I can relate to. :)


My absolute favorite recipe for peeee-can pie is Ree Drummond's The Pie That'll Make You Cry.  Yes.  It's THAT good.  Sticking with my "no recipe left unmodified" theology, I would recommend using this pie crust recipe instead.  In all fairness to Ree, I haven't tried the one she recommends and I'm sure it's superb (just like her)...I just have this weird love connection thing with Grandma Ruth's pie crust.  I could eat it all by itself.


Two major drawbacks to these recipes - corn syrup and shortening.  My skin crawls just thinking about eating either one of these man-made food items, but since I only make pies once or twice a year and because they're so stinking good...and because I *need* my pecan pie fix...I've totally justified it.  Until now...


I'd like to introduce you to Pecan Pie Bars.  Every bit as good as the pie...maybe even better??  Salty, sweet, crunchy, chewy perfection.  Easier, faster AND the recipe calls for butter and honey, instead of shortening and corn syrup.  Yessssss!

Photo courtesy of Just A Taste

Ingredients:

For crust:
2 sticks unsalted butter, softened
2/3 cup packed brown sugar
2 2/3 cups all-purpose flour
½ teaspoon salt

For topping:
1 stick (½ cup) unsalted butter
1 cup packed light brown sugar
1/3 cup honey
2 tablespoons heavy cream
2 cups chopped pecans

Directions:

Preheat the oven to 350ºF and line a 9x13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.

First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.

Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.

While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.

Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.

Return the pan to the oven and bake an additional 20 minutes.

Remove the pan and allow the bars to fully cool in the pan.

Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.

The family enjoyed these so much, they disappeared quickly.  Let me know if you try them and what you think. I love getting feedback!

Recipe Source: Just A Taste

Oh - and if you have food allergy/intolerance issues, but sure to check back soon for a dairy-free, gluten-free version. :)