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Honey Soaked Pecan Bars
Rated 5.0 stars by 2 users
Category
Desserts
Author:
Arwen Roark
Servings
12
Prep Time
15 minutes
Cook Time
40 minutes
Honey Soaked Pecan Bars feel right at home on a holiday table, but they’re just as welcome on an ordinary afternoon when you’re craving something sweet. They start with a buttery brown sugar crust and finish with a warm, pie-style pecan filling made with our Honey Soaked Pecans.
This is an easy bake that doesn’t require anything fancy, just a little time and a love for classic flavors. They slice up neatly once cooled and are perfect for sharing, sneaking a bite from the kitchen, or tucking away for later.
Ingredients
Crust
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1 cup unsalted butter, softened
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¾ cup packed dark brown sugar
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½ teaspoon salt
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3 cups all-purpose flour
Filling
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½ cup unsalted butter, cubed
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1/2 cup packed dark brown sugar
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2 tablespoons sugar
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2 tablespoons heavy whipping cream
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¼ teaspoon salt
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1 pint Roark Acres Honey Soaked Pecans, crushed - To crush these, we poured them into a bowl and crushed them with a meat mallet.
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½ teaspoon vanilla extract
Kitchen Tools
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Medium saucepan
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Measuring cups
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Measuring spoons
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Parchment paper
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Spatula
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Stand mixer with paddle (or hand mixer)
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Wisk - silicone is best for your dishes and your senses
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9x13in baking pan
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Large Mixing Bowl
Directions
Preheat the oven to 350F. Line a 9x13 inch baking pan with parchment, letting the ends extend up the sides of the pan about 1 ½ inches - this will allow for easy removal later
In a large mixing bowl, cream the butter, brown sugar and salt until smooth and fluffy. Then gradually beat in the flour until fully combined.
Pour the crust mixture onto the bottom of your prepared pan. Pressing down gently to create a crust. Bale for 16-20 minutes or until lightly browned.
In a medium saucepan, combine the cubed butter, brown sugar, white sugar, heavy whipping cream, and salt, stirring frequently; bring to a boil. Cook for 1 minute.
Remove from heat; carefully stir in crushed honey soaked pecans and vanilla extract. Pour mixture over the crust. Use your spatula to ensure an even coating.
Bake for 15-20 minutes or until the edges are bubbly. Cool in the pan on a wire rack until room temperature, or cover and refrigerate.
Once cooled, lift your mixture out by using the parchment edges you left yourself and transfer to a cutting board. Cut into bars and serve!
