You’ll
find these on my Thanksgiving buffet every year. I go with Pumpkin Pie
instead of Pecan so these fit nicely with my menu. They are really quite
good. The honey, orange and lemon zest in the recipe make them a little
different than most and people will tell you they are delicious as soon
as they take their first bite of one. Try them and see for yourself!
Pecan Pie Bars
1 1/4 pounds unsalted butter, room temperature
3/4 cup granulated sugar
3 extra-large eggs
3/4 teaspoon pure vanilla extract
4 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Topping:
1 pound unsalted butter
1 cup good honey
3 cups light brown sugar, packed
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/4 cup heavy cream
2 pounds pecans, coarsely chopped
For
the crust, beat the butter and granulated sugar in the bowl of an
electric mixer fitted with a paddle attachment, until light,
approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift
together the flour, baking powder, and salt. Mix the dry ingredients
into the batter with the mixer on low speed until just combined. Press
the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet,
making an edge around the outside. It will be very sticky; sprinkle the
dough and your hands lightly with flour. Bake for 15 minutes, until the
crust is set but not browned. Allow to cool.
For
the topping, combine the butter, honey, brown sugar, and zests in a
large, heavy-bottomed saucepan. Cook over low heat until the butter is
melted, using a wooden spoon to stir. Raise the heat and boil for 3
minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour
over the crust, trying not to get the filling between the crust and the
pan. Bake for 25 to 30 minutes, until the filling is set. Remove from
the oven and allow to cool. Wrap in plastic wrap and refrigerate until
cold. Cut into bars and serve.
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