- Preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
- In a bowl, cream together the butter and sugar until light and fluffy.
- Add the flour and salt, mixing until a crumbly dough forms.
- Press the dough evenly into the prepared pan.
- Bake for 15-18 minutes, or until lightly golden. Set aside.
Step 2: Prepare the Pecan Filling
- In a saucepan over medium heat, melt the butter and stir in the brown sugar, honey (or corn syrup), heavy cream, vanilla, and salt.
- Bring to a gentle boil, stirring constantly for 2-3 minutes, until smooth and slightly thickened.
- Remove from heat and stir in the chopped pecans.
Step 3: Assemble & Bake
- Pour the pecan mixture over the pre-baked crust, spreading evenly.
- Return to the oven and bake for 20-22 minutes, or until the filling is bubbly and slightly set.
- Remove and let cool completely before slicing into bars.
Serving & Storage Tips
✔ Cut into squares for serving once fully cooled.
✔ Store in an airtight container at room temperature for up to 5 days.
✔ For longer storage, freeze for up to 3 months (thaw before serving).
Variants & Substitutions
- Chocolate Pecan Bars: Drizzle melted dark chocolate over the cooled bars.
- Maple Pecan Bars: Swap honey/corn syrup for pure maple syrup.
- Salted Caramel Pecan Bars: Sprinkle sea salt flakes over the top before serving.
FAQ
1. Can I make these bars ahead of time?
Yes! They store well and even taste better the next day as the flavors meld.
2. How do I keep the bars from being too sticky?
Let them cool completely before slicing. You can also refrigerate them for a firmer texture.
3. Can I use whole pecans instead of chopped?
Absolutely! Whole or halved pecans add a beautiful texture.
4. Do I have to use corn syrup?
No! Honey or maple syrup works well as a natural substitute.
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