Pecan Pie Bars Recipe
A yummy shortbread crust topped with a buttery, nutty pecan pie layer! Warning: HIGHLY addictive!
- 2/3 cups confectioners sugar
- 2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 16 tablespoons unsalted butter room temperature
- 1 teaspoon vanilla extract
- 11 tablespoons melted unsalted butter
- 1/2 cup honey
- 3 tablespoons heavy cream
- 1/2 cup packed dark brown sugar
- 2 teaspoons orange zest finely grated
- pinch of kosher salt
- 4 cups pecans chopped coarsely
Preheat oven to 350 degrees. Butter or prepare a 9×13 baking pan with a parchment paper sling.
For the crust, pulse the confectioners' sugar, flour, and salt together in a food processor. Gradually add 16 tablespoons of the softened butter and vanilla extract using pulse mode. Mix until just combined. Don't over process it will make the crust tough.
Pat the crust into the prepared baking pan.
Bake for 25 minutes, until golden brown. Remove from oven and cool on a rack.
For the pecan pie layer, melt the 11 tablespoons of butter, honey, cream, orange zest, and brown sugar together until the sugar is dissolved. Stir in pecans.
Spread over prepared crust.
Return to oven and bake for 25 minutes. Cool completely before cutting into squares.
Serving: 1g | Calories: 389kcal | Carbohydrates: 29g | Protein: 3g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 44mg | Sodium: 117mg | Potassium: 111mg | Fiber: 2g | Sugar: 17g | Vitamin A: 516IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg