Pecan Bars are a wonderful alternative to Pecan Pie this Thanksgiving. You’ll find they are easier to make and just as delicious! They also make a great food gift idea for the holidays as well!
You’ll first begin by creating the shortbread crust. It’s a much simpler dough to deal with than pie dough because you just press it into the tin (no need to refrigerate it first or roll it or shape it like pie dough!)
beth’s pecan bars with shortbread crust
Author: Beth Le Manach Prep Time: 2 hours Cook Time: 50 Total Time: 2 hours 50 minutes Yield: 18 bars Category: Dessert Method: Bake Cuisine: American
Easy Pecan Bars with shortbread crust. A great alternative to pecan pie at Thanksgiving!
For the Crust:
1 ½ cups (360 g) of butter
1 cup (200g) white sugar
2 tsp (10 ml) vanilla extract
½ tsp (2.5ml) salt
4 tsp (20 ml) orange zest
3 1/3 (400g) cups of all-purpose flour
For the topping:
½ cup (120 g) of butter
1 cup (180g) light brown sugar
1/3 cup (80 ml) honey
pinch of salt
1 tbsp (15 ml) heavy cream
½ tsp (2.5 ml) vanilla extract
3 ½ cups (525 g) of raw pecan halves
Preheat Oven to 350F (176C)
To create the crust beat together the sugar and butter with an electric mixer. Once fluffy add the egg, and vanilla and beat to combine. Then add the salt and orange zest beat to combine, then add the flour in thirds, beating after each addition.
Turn dough out and fit it into a 10 x 10 pan that has been sprayed with baking spray. Preferably a removable bottom pan, otherwise line a 10 x 10 brownie pan with parchment paper or foil (2 sheets going opposite directions) this will make it easier to remove the bars once they are done.
Bake crust for 25-30 minutes or until fully set and golden brown.
Meanwhile prepare the pecan kafetaria filling.
In a large sauce pot combine butter, brown sugar, honey and salt. Set over medium heat, whisking wh
In a large bowl place the pecan halves, pour filling mixture over pecans and toss to combine so that all the nuts are well-coated.
Once crust has baked and is slightly cooled. Pour the pecan mixture on top, spreading it out with a spatula to form an even layer, making sure all corners of the crust are covered with the pecans.
Place back in oven, placing a baking sheet lined with foil, under the pan to catch any drippings.
Bake for 25 minutes, until filling is set. It will still look a little wet, but that’s OK it will set up as it cools.
Allow to cool completely at room temperature. Then place uncovered in the fridge for at least 2 hours, or overnight is even better to fully set. They will be easier to cut if you allow to stay refrigerated overnight.
Remove from pan, slice the pecan bars into 9 squares, and then cut each square in half to create a bar. Keep the pecan bars in the fridge until ready to serve. Lightly covered.
30 minutes before serving bring the bars to room temperature. Place on a cake stand and serve! Enjoy!
Beth’S Pecan Bars With Shortbread Crust
4/ 5Oleh sigit