Accidental Pecan Bars
Discover the irresistible charm of Accidental Pecan Bars, where buttery shortbread meets a decadently gooey caramel-pecan topping in the most delightful "accident" you'll ever taste! These rich, nutty bars feature a crisp, golden crust baked to perfection, topped with a luscious layer of caramelized brown sugar, honey, and toasted pecans. With only 20 minutes of prep time, this easy dessert is an ideal choice for holiday gatherings, bake sales, or indulgent midweek treats. Serve them chilled for clean slices and a satisfying crunch, or slightly warmed for a melt-in-your-mouth experience. Perfect for pecan lovers and caramel enthusiasts alike, this recipe will quickly become a family-favorite dessert!
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Recipe Information
Ingredients
- 227 grams Unsalted butter
- 150 grams Granulated sugar
- 260 grams All-purpose flour
- 0.5 teaspoons Salt
- 200 grams Light brown sugar
- 120 milliliters Heavy cream
- 60 milliliters Honey
- 1 teaspoons Vanilla extract
- 200 grams Pecans (chopped)
Instructions
Preheat the oven to 175°C (350°F). Line a 9x9-inch baking pan with parchment paper, leaving a slight overhang on the sides for easy removal.
In a mixing bowl, cream together 113 grams of unsalted butter and 50 grams of granulated sugar until light and fluffy. Add the flour and salt, and mix until the dough comes together.
Press the dough evenly into the bottom of the prepared baking pan. Prick a few holes into the crust with a fork to prevent bubbling.
Bake the crust in the preheated oven for 15-18 minutes, or until lightly golden. Remove from the oven and let it cool while preparing the filling.
In a medium saucepan, melt the remaining 113 grams of unsalted butter over medium heat. Stir in the light brown sugar, honey, and heavy cream. Bring the mixture to a boil and let it simmer for 2-3 minutes, stirring constantly.
Remove the saucepan from heat and stir in the vanilla extract and chopped pecans.
Pour the pecan mixture over the baked crust, spreading it evenly with a spatula.
Return the pan to the oven and bake for an additional 20-22 minutes, or until the topping is bubbly and golden brown.
Allow the pecan bars to cool completely in the pan, then transfer them to the refrigerator for at least 1 hour to set.
Using the parchment paper overhang, lift the bars out of the pan and place them on a cutting board. Slice into 16 squares and serve.
Nutrition Facts
Calories |
5900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 381.1 g | 489% | |
| Saturated Fat | 150.3 g | 752% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 623 mg | 208% | |
| Sodium | 1310 mg | 57% | |
| Total Carbohydrate | 626.5 g | 228% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 408.7 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 352 mg | 27% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 1438 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
