Ingredients
Equipment
Method
- Preheat the oven to 350˚F. Line a 9x13 baking pan with foil or parchment paper, leaving paper hanging over the sides for easy removal. Spray the pan with non-stick cooking spray and set it aside.
- In a food processor, pulse together the flour, powdered sugar, and salt to combine. Add the diced cold butter and pulse until the mixture looks like coarse meal with some pea-sized pieces.
- Transfer the mixture to the prepared pan. Press the crust evenly into the bottom of the pan. Bake at 350˚F for 18 to 20 minutes, or until the crust is set and the edges are lightly browned. Remove from the oven and set aside.
- In a large saucepan, combine the brown sugar, honey, butter, cream, and salt. Bring the mixture to a boil, then reduce the heat and simmer for 2 minutes.
- Remove the saucepan from the heat and stir in the vanilla extract and pecans until they are mixed in.
- Pour the hot pecan filling over the warm crust. Return the pan to the oven and bake for another 20 to 25 minutes until the top is bubbling and has turned a caramel color.
- Set the baking pan on a wire rack and cool the bars completely to room temperature before cutting.
- Once cooled, loosen the edges if necessary and use the parchment paper or foil to lift the bars out of the pan. Transfer them to a cutting board and cut into 2-inch squares. Serve at room temperature.
Nutrition
Notes
The crust requires 18-20 minutes of baking time, and the final assembly requires 20-25 minutes of baking time. Total active cooking time is about 45 minutes.