Pecan Pie Bars
Shortbread Base
This base is the same for lemon bars, fudgy brownie bars, pecan pie bars, blueberry
cheesecake bars, and chocolate macaroon bars. Preheat oven to 350 degrees F.
Cut into ½ inch pieces:
1 ½ sticks (3/4 c.) butter
Process in food processor until mixture begins to form small lumps:
Butter (as above)
2 c all-purpose flour
½ c packed light brown sugar
½ teaspoon salt
Sprinkle mixture into a 13 x 9 inch pan and press evenly into bottom of pan. Bake
shortbread until golden, about 20 minutes. While base is baking prepare topping.
Pecan Pie Topping
In a food processor coarsely chop:
8 oz. pecans (about 2 cups)
In a heavy saucepan melt:
1 stick (1/2 c) unsalted butter
Stir in:
1 c packed light brown sugar
1/3 c honey
2 tablespoons heavy cream
Simmer mixture, stirring occasionally one minute. Stir in pecans. Pour over hot shortbread base
and spread evenly. Bake in middle of oven until bubbling, about 20 minutes. Cool completely in
pan and cut into 24 bars. Bars keep, covered, five days at room temperature.
This page is copyright 2006, Laura Giletti
Last revised: May 2006