From the “I’ll just leave this right here” files, I’m sharing with the best dessert of the week. For the past few days I’ve been baking every night for my coworkers (apple cider spiced cupcakes, ‘crunch’ bars from Dorie Greenspan), trying to keep them fat and happy during the onslaught of madness from the holidays. Well, if this doesn’t send them into a blissful, sugary state…then I just don’t what will.
My recommendation for you:
Don’t worry about the floralness of the honey you use. I used some from Sparky’s of Maine and it was pretty intense but that calmed down after they baked.
Serve these with some vanilla ice cream or gelato.
And a cup of coffee from Bard.
I’m having one right now with my coffee. It’s perfect.
Pecan Pie Bars
(from Just a Taste)
2 sticks unsalted butter, softened
2/3 cup packed brown sugar
2 2/3 cups all-purpose flour
½ teaspoon salt
1 stick (½ cup) unsalted butter
1 cup packed light brown sugar
1/3 cup honey
2 tablespoons heavy cream
2 cups chopped pecans
Preheat the oven to 350ºF and line a 9×13-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.