Pecan Bars
Indulge in the irresistible sweetness of these homemade Pecan Bars, a dessert that perfectly balances buttery shortbread crust with a rich, gooey pecan topping. Made with simple pantry staples like honey, brown sugar, and vanilla extract, this recipe offers a luscious caramel-like filling studded with crunchy pecan halves. With just 20 minutes of prep and an enticing aroma that fills your kitchen as it bakes, these bars are ideal for holiday gatherings, potlucks, or whenever a sweet craving strikes. Easy to slice and store, they bring classic Southern flavors to your table in every bite. Perfectly golden and satisfyingly chewy, these Pecan Bars are a must-try treat!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 0.5 teaspoon salt
- 1 cup light brown sugar, packed
- 0.5 cup honey
- 2 tablespoons heavy cream
- 2 cups pecan halves
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan and line it with parchment paper, leaving overhang on the sides for easy removal.
In a mixing bowl, cream together 1 cup of softened unsalted butter and 1/2 cup of granulated sugar until light and fluffy. Gradually mix in 2 cups of all-purpose flour and 1/2 teaspoon of salt until the dough comes together.
Press the dough evenly into the prepared baking pan to form the crust. Use your fingers or the bottom of a glass to flatten it. Bake in the preheated oven for 20 minutes or until the edges are lightly golden.
While the crust bakes, prepare the topping. In a medium saucepan, combine 1 cup of brown sugar, 1/2 cup of honey, and 2 tablespoons of heavy cream over medium heat. Stir constantly until the mixture begins to bubble gently.
Reduce the heat to low and cook for another 2-3 minutes, stirring frequently. Remove the saucepan from the heat and stir in 2 cups of pecan halves and 1 teaspoon of vanilla extract.
Carefully pour the pecan mixture over the precooked crust, spreading it out evenly with a spatula.
Return the pan to the oven and bake for an additional 25-30 minutes, or until the topping is bubbling and set.
Remove the pan from the oven and let the pecan bars cool completely in the pan. Once cool, use the parchment paper overhang to lift the bars out of the pan.
Slice into 16 squares or rectangles and serve. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.6 g | 29% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 66 mg | 3% | |
| Total Carbohydrate | 46.3 g | 17% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 32.8 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 26 mg | 2% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 96 mg | 2% | |
*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.
