These pecan bars served a la mode with caramel sauce are a fun alternative to classic pecan pie, and would make one sweet ending to your Thanksgiving meal. With an shortbread crust and caramelized pecan filling, the bars are fabulous on their own. But a scoop of vanilla ice cream and a drizzle of caramel puts them way over the top.

Pecan Pie Bars

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 12 servings

Pecan Pie Bars

Ingredients

    For the crust:
  • 1 1/4 cup all-purpose flour
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cut into cubes
  • For the filling:
  • 3/4 cup unsalted butter, melted
  • 1/2 cup honey
  • 1/3 cup light or dark brown sugar
  • 1/4 cup heavy cream
  • 3 1/2 cups pecans, chopped
  • For serving:
  • Vanilla ice cream
  • Caramel ice cream topping

Directions

To make crust, preheat oven to 350ºF. Butter 9x13-inch baking dish and line with parchment paper.

In large bowl combine flour, powdered sugar and salt. Add butter and use pastry blender to cut it into dry ingredients until mixture resembles coarse crumbs. Press into prepared baking dish and bake until edges are golden brown, about 20 minutes. Remove from oven and set aside.

To make filling, whisk together melted butter, honey, brown sugar and heavy cream until mixture is smooth. Add pecans and stir until all pecans are coated. Spread on top of crust.

Bake bars for 20 minutes until filling is bubbling. Let cool completely. Cut into squares and top with ice cream and caramel sauce.

Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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