October 11, 2009
We had house guests this weekend -- which for me, meant making sure we had plenty of food around our apartment for them to snack. Good thing they liked sweets, because that meant more goodies for me to munch on as well :D
Anyway, I made this because #1, you can't get much sweeter than pecan pie bars and #2, this recipe claimed to be incredibly quick and easy. In fact, it was so easy that I was done before I even got a chance to pull out my camera and document anything! Seriously, fastest recipe ever.
Like its baking time, I'll try make this post equally short and sweet. Chewy, sticky and slightly gooey, the top layer has a nice crunch from the pecans amid all the filling. The incredibly flaky and buttery shortbread base, however, is what makes this even better than a normal pecan pie. I often find pie crusts too thin for all that rich and sweet pecan pie filling, so the thickness of the shortbread is pleasantly welcomed.
These bars were miraculously gone by the end of the weekend. Good thing this time, I could say it wasn't all because of me ;)
Pecan Pie Bars
Recipe from Gourmet, March 1999
Pecan Pie Filling
8 ounces pecans (about 2 cups)
1 stick (1/2 cup) unsalted butter
1 cup packed light brown sugar
1/3 cup honey
2 tablespoons heavy cream
1 1/2 sticks (3/4 cup) unsalted butter
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon salt
Preheat oven to 350°F.
Cut butter into 1/2-inch pieces. In a food processor process all ingredients until mixture begins to form small lumps. Sprinkle mixture into a 13 x 9 x 2-inch baking pan and with a metal spatula press evenly onto bottom. Bake shortbread in middle of oven until golden, about 20 minutes. While shortbread is baking, prepare topping.
Pecan Pie Filling
In a food processor coarsely chop pecans. In a heavy saucepan melt butter and stir in brown sugar, honey, and cream. Simmer mixture, stirring occasionally, 1 minute and stir in pecans. Pour pecan mixture over hot shortbread and spread evenly. Bake in middle of oven until bubbling, about 20 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered, 5 days at room temperature.