American · All Seasons
With their buttery shortbread crust and rich caramel-pecan topping, these pecan pie bars are everything you love about pecan pie—only easier to make and perfect for sharing!
With their buttery shortbread crust and rich caramel-pecan topping, these pecan pie bars are everything you love about pecan pie—only easier to make and perfect for sharing!
Line a 9-inch square baking pan with heavy duty aluminum foil, ensuring overlap for easy removal. Spray with nonstick cooking spray.
In a food processor, combine flour, cornstarch, confectioners sugar, and ½ teaspoon salt. Pulse to mix. Add ½ cup cold unsalted butter and pulse until coarse meal with pea-size clumps forms. Transfer to the prepared pan and press firmly into an even layer. Refrigerate for 15 minutes.
Preheat oven to 350° F. Bake the crust for about 17 minutes, until set but not browned. Cool on a rack. Keep oven on.
In a heavy medium saucepan over medium-low heat, combine 12 tablespoons unsalted butter, brown sugar, honey, vanilla, and a generous pinch of salt. Stir until sugar dissolves.
Increase heat to medium and boil gently for 3 minutes. Stir in heavy cream and chopped pecans.
Pour the pecan mixture over the baked crust. Bake for about 20 minutes, until bubbling and caramel in color.
Cool completely on a rack. Use the foil overhang to lift the squares out of the pan onto a cutting board. Loosen the foil from the edges, then cut into 2-inch squares.
Store in an airtight container and serve at room temperature.
