Recipe by Vseward (Chef~V)
These bars have all the goodness of pecan pie and are so easy to serve to a crowd. I've been stirring up batches for holidays for years now and it's something we all look forward to.
Top Review by the_cookie_lady
These are amazing! I'm so glad you posted the recipe so I didn't have to (I found it as submitted by Debbie Fogel in Taste of Home) because I'd be so sad if I lost this. Absolutely my favorite addition to my Christmas cookie and candy tray this year. I admit, I used margarine, but they still came out rich and wonderful. I found that both the texture and "cut-ability" actually improved after freezing overnight. The thin crust on the bottom gets super chewy. Really perfect.
- 1⁄2 cup butter, softened
- 2 teaspoons butter, divided (no substitutes)
- 1⁄2 cup brown sugar, packed
- 1 egg yolk
- 1 1⁄2 cups all-purpose flour
- 1 cup brown sugar, packed
- 1⁄2 cup butter
- 1⁄4 cup honey
- 1⁄2 cup whipping cream
- 4 cups pecans, chopped
Directions See How It's Made
- Line a 13 inches x 9 inches x 2 inches baking pan with foil; butter the foil with the 2 tsp of butter.
- In a mixing bowl, cream remaining butter with brown sugar. Add egg yolk; mix well.
- Gradually add flour. Press into prepared pan. Bake at 350' for 15 minutes or until golden brown.
- Meanwhile, in a saucepan, combine the brown sugar, butter and honey. Bring to a boil over medium heat; cook and stir for 3 minutes. Remove from the heat; stir in cream and pecans.
- Pour over crust. Bake for 30 minutes or until hot and bubbly.
- Cool completely on a wire rack.
- Use foil to lift the bars out of the pan and place on a cutting board. Carefully remove foil. Cut into 24 bars; then cut each in haft diagonally making triangles.