Pecan Bars
- Reviews 1
Ready In: 1 hr 15 mins
Serves: 48
Yields: 4 dozen bars
Ingredients
Crust
- 2 cups flour
- 1⁄4 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄2 cup butter, softened (1 stick)
- 1⁄2 cup sugar or 1⁄4 cup Splenda sugar substitute, for baking
- 2 tablespoons vegetable shortening
Pecan Topping
- 1⁄2 cup butter, cut up (1 stick)
- 1⁄2 cup packed brown sugar or 1⁄4 cup brown sugar Splenda sugar substitute
- 1⁄3 cup honey
- 1⁄4 cup sugar or 1⁄4 cup Splenda sugar substitute
- 3 1⁄2 cups pecans, coarsely chopped (about 12-ounces)
- 1⁄4 cup heavy cream or 1⁄4 cup whipping cream
Directions
- Preheat oven to 350 degrees.
- Prepare crust: Grease 13 by 9 inch metal baking pan; line pan with foil, extending foil over short ends; lightly grease foil;(OR line pan with release foil,(nonstick foil,but do-not grease.).
- On wax paper or in bowl combine flour, baking powder, and salt.
- In a large bowl beat butter, sugar, and shortening, on medium speed 2 minutes or until creamy, occasionally scraping bowl with rubber spatula.
- Reduce speed to low, gradually beat in flour mixture just until combined, occasionally scraping bowl.
- Sprinkle mixture into prepared pan; with fingertips, press dough evenly onto bottom of pan.
- Bake 25 to 30 minutes or until lightly browned; remove from oven; place on wire rack.
- Prepare pecan topping: In a 2-quart saucepan, combine butter, brown sugar, honey, and sugar; heat to boiling over mediun-high heat; stir in pecans and cream.
- Pour hot topping over warm crust; Return pan to oven; Bake 25 minutes or until top bubbles slightly in center.
- Cool pan on wire rack: When cool tannsfer foil to cutting board; carefully pull off foil from sides.
- Cut lenghtwise into 4 strips, then cut each strip crosswise into 12 bars, you should have 48 bars, enjoy.
- Store bars in tightly covered container, with wax paper between layers, at room temperature up to 1 week or in freezer up to 3 months.
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