Pecan Pie Bars
Love these! They are even great as crumbles if slightly overcooked. Make the shortbread base first and then make the topping while the shortbread cooks. Makes 24 bars.
Pecan Pie Topping
Pour pecan mixture over hot shortbread and spread evenly. Bake in middle of oven until bubbling, about 20 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered, 5 days at room temperature.
Gourmet, The Last Touch, March 1999, via www.epicurious.com
Shortbread Base
Cut butter into 1/2-inch pieces. In a food processor process all ingredients until mixture begins to form small lumps. Sprinkle mixture into a 13 x 9 x 2-inch baking pan and with a metal spatula press evenly onto bottom. Bake shortbread in middle of oven until golden, about 20 minutes. While shortbread is baking, prepare topping.
- 1 1/2 sticks (3/4 cup) unsalted butter
- 2 cups all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 teaspoon salt
Cut butter into 1/2-inch pieces. In a food processor process all ingredients until mixture begins to form small lumps. Sprinkle mixture into a 13 x 9 x 2-inch baking pan and with a metal spatula press evenly onto bottom. Bake shortbread in middle of oven until golden, about 20 minutes. While shortbread is baking, prepare topping.
Pecan Pie Topping
- 8 ounces pecans (about 2 cups)
- 1 stick (1/2 cup) unsalted butter
- 1 cup packed light brown sugar
- 1/3 cup honey
- 2 tablespoons heavy cream
Pour pecan mixture over hot shortbread and spread evenly. Bake in middle of oven until bubbling, about 20 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered, 5 days at room temperature.
Gourmet, The Last Touch, March 1999, via www.epicurious.com
