The Cookery Book

Learn how to make my pecan bars in time for Thanksgiving! I love this recipe because pecan bars are way easier to make than Pecan Pie, because there is no pie crust to deal with.

Instead this recipe has a shortbread crust that just gets pressed into the tin (no refrigerating, rolling or shaping like pie dough!) You get all the deliciousness of a Pecan Pie, without all the work!

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BETH’S PECAN BARS
Makes 18 small bars or 9 large squares
For printable recipe click here: http://bit.ly/2CXzbaT

INGREDIENTS:
For the Crust:
1 ½ cups (360 g) of butter
1 cup (200g) white sugar
1 egg
2 tsp (10 ml) vanilla extract
½ tsp (2.5ml) salt
4 tsp (20 ml) orange zest
3 1/3 (400g) cups of all-purpose flour

For the topping:
½ cup (120 g) of butter
1 cup (180g) light brown sugar
1/3 cup (80 ml) honey
pinch of salt
1 tbsp (15 ml) heavy cream
½ tsp (2.5 ml) vanilla extract
3 ½ cups (525 g) of raw pecan halves

METHOD:
Preheat Oven to 350F (176C)

To create the crust beat together the sugar and butter with an electric mixer. Once fluffy add the egg, beat to combine. Then add the salt and orange zest beat to combine, then add the flour in thirds, beating after each addition.

Turn dough out and fit it into a 10 x 10 pan that has been sprayed with baking spray. Preferably a removable bottom pan, otherwise line a 10 x 10 brownie pan with parchment paper or foil (2 sheets going opposite directions) this will make it easier to remove the bars once they are done.

Bake crust for 25-30 minutes or until fully set and golden brown.

Meanwhile prepare the pecan bar filling.

In a large sauce pot combine butter, brown sugar, honey and salt. Set over medium heat, whisking while the mixture melts and combines. Remove from the heat. Whisk in heavy cream and vanilla.

In a large bowl place the pecan halves, pour filling mixture over pecans and toss to combine so that all the nuts are well-coated.

Once crust has baked and is slightly cooled. Pour the pecan mixture on top, spreading it out with a spatula to form an even layer, making sure all corners of the crust are covered with the pecans.

Place back in oven, placing a baking sheet lined with foil, under the pan to catch any drippings.

Bake for 25 minutes, until filling is set. It will still look a little wet, but that’s OK it will set up as it cools.

Allow to cool completely at room temperature. Then place uncovered in the fridge for at least 2 hours, or overnight is even better to fully set. They will be easier to cut if you allow to stay refrigerated overnight.

Remove from pan, slice the pecan bars into 9 squares, and then cut each square in half to create a bar. Keep the pecan bars in the fridge until ready to serve. Lightly covered.

30 minutes before serving bring the bars to room temperature. Place on a cake stand and serve! Enjoy!

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Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.

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