My, oh my!
If you like pecan pie, then you’re going to love these. There’s a layer of pecans, held in place by caramel, atop a layer of crumbly shortbread. And when I say a layer of pecans, let me clarify that there are more pecans per square inch on this dessert than you’ve seen in your wildest dreams.
Those of you with nut allergies, I sincerely apologize that you have to miss out on this.
And the rest of you, don’t worry about all those pecans, it works out beautifully. The pecans are a nice nutty balance to the sweet caramel. The soft crust provides a nice contrast to the crunch of the nuts and does a great job holding this wonderful sticky mess together.
These bars were simple to make and well worth the minimal effort. They would be a lovely addition to your Thanksgiving meal spread, a nice alternative to the standard pecan pie. They’re a crowd pleaser for sure, I can guarantee that!
Caramelized Pecan Squares
- 1 cups all-purpose flour (120 grams)
- 1 cup powdered sugar (113 grams)
- 1 cup unsalted butter , cut into one inch cubes (113 grams)
- ¾ cup unsalted butter , melted (170 grams)
- ½ cup honey (170 grams)
- ⅓ cup packed light or dark brown sugar (66 grams)
- 3 tablespoons heavy cream
- 3 ½ cups pecans , roughly chopped (395 grams)
- Preheat oven to 300°F. Grease a 9 x 13 inch baking dish and line with parchment paper, if desired.
- Mix the flour and sugar together in a bowl. Add the cubed butter and cut into the flour mixture with a fork or pastry cutter until the butter is the size of small peas. Press into the prepared baking dish and bake until it just starts to turn golden brown, about 25 minutes.
- In another bowl, mix together the melted butter, honey, brown sugar, and cream. Add the pecans and stir until all the pecans are coated. Pour on top of the baked crust and spread evenly. Bake for an additional 20-25 minutes.
- Cool completely before slicing.