Homemade pecan bars

0 likes 0 comments Recipe by Courtney Glantz

Homemade Pecan Bars of Courtney Glantz - Recipefy

INGREDIENTS FOR CRUST

1 1/4 pounds unsalted butter, room temperature
3/4 cup granulated sugar
3 extra-large eggs
3/4 teaspoon pure vanilla extract
4 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

INGREDIENTS FOR TOPPING

1 pound unsalted butter
1 cup good honey
3 cups light brown sugar, packed
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/4 cup heavy cream
2 pounds pecans, chopped

Prep. Time → 15 min

Cook Time → 45 min

1. Preheat the oven to 350 degrees F.

2. For the crust, beat the butter and granulated sugar in the bowl until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. The dough will be super sticky, flour your hands to help. Bake for 15 minutes, until the crust is set but not browned and allow to cool while you work on the topping.

3. For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Increase the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and chopped up pecans. Gently pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. I typically refrigerate or stick outside to help this process. Cut into bars and serve.

desserts February 18, 2016 19:01

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Courtney Glantz
“I’m married and a mom of two boys. You’ll often find me in the woods collecting sticks, or chasing them around on their motorcycles in the yard. I’m obsessed with all things food and frequently write about it on my blog, A-Life-From-Scratch.com. ”
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