Sunday, June 16, 2013

Pecan pie bars



Shorbread Crust:
3 cups all-purpose flour
1/2 cup brown sugar
1 cup salted butter

Pecan Filling:
4 eggs
1 1/4 cup honey
3/4 cups white sugar
3/4 cups brown sugar
4 tablespoons butter, melted
2 teaspoons vanilla extract
3 cups chopped pecans

Directions:
Preheat oven to 350 degrees F. Grease a a 9 x 13 pan and a 9 x 9 pan.

In a large bowl, stir together the flour, and brown sugar. Cut in 1 cup of butter until mixture resembles coarse crumbs. Sprinkle the mixture evenly over the prepared pans, and press in firmly. Pour about 2/3 crust into the large pan, and 1/3 into the small. Bake crust by itself for 20 minutes.

While the crust is baking, prepare your pecan filling. Using a mixer, mix together the eggs, honey, brown sugar, white sugar, butter, and vanilla until smooth. Gently stir in the chopped pecans. (*Feel free to add chocolate chips as well!) Spread the filling evenly over the crust as soon as it comes out of the oven. 

Place your pans back in toe oven and bake for  an additional 20-25 minutes in the preheated oven, or until the filling is set. Allow to cool completely before slicing into bars.









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