Pecan Bars

I have a fondness for pecan pie.  Not because I'm from the South but mostly because it was one of my family's favourite pies.  I love the nutty pecans that compliment the sweet sugar filling.  What I particularly enjoy about these pecan bars is that they have the same favour profile as a pecan pie but have a delicious buttery thick crust.  This recipe has several steps involved but it is definitely worth the wait.  I suggest waiting a minimum of 2 hours to let the bars cool completely but I let it cool overnight.

Pecan Bars

Ingredients

For the crust:
1 cup plus 2 tablespoons unsalted butter, room temperature
3/4 cup packed light brown sugar
1/2 teaspoon salt
3 cups all-purpose flour

For the filling:
1/2 cup unsalted butter
1/2 cup packed light brown sugar
1/4 cup plus 2 tablespoons honey
2 tablespoons granulated sugar
2 tablespoons heavy cream
1/4 teaspoon salt
2 cups pecan halves
1/2 teaspoon pure vanilla extract

Make crust: Put butter and brown sugar into the bowl of an electric mixer fitted with the paddle attachement; mix on medium speed until light and fluffy, about 2 minutes.  Mix in salt.  Add flour, 1 cup at a time, mixing until fully incorporated after each addition.  Continue mixing until dough begins to come together in large clumps.

Preheat oven to 375 F.  Press dough about 1/4 inch thick into a 9 by 13-inch backing pan.  Pierce the dough with a fork.  Chill until firm, about 20 minutes.  Bake until golden brown, 18 to 20 minutes.  Transfer to a wire rack to cool completely.  Reduce oven to 325 F.

Make filling: Place butter, brown sugar, honey, granulated sugar, and heavy cream in a saucepan over high heat.  Bring to a boil, stirring constantly until mixture coats the back of a spoon, about 1 minute.  Remove pan from heat; stir in salt, nuts, and vanilla.  Pour filling into the cooled crust.

Bake until filling bubbles, 15 to 20 minutes.  Carefully transfer to a wire rack to cool completely.  Run a paring knife around edges of the pan and invert onto cooling rack.  Invert again onto a cutting board.  Use a sharp knife to cut into 1 by 3-inch bars.  Bars can be stored in an airtight container at room temperature up to 1 week.

Source: Martha Stewart's Cookies