Sunday, October 26, 2008

pecan-pie bars

I made these for the TN-Bama game. Everybody loved them. I did make a few changes, like lining the pans with Release aluminum foil which makes it super-easy to cut these bars. I also substituted a mixture of light & dark Karo for the honey, and I added vanilla.

Shortbread Base
1 1/2 sticks (3/4 cup) cold, 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. Line your pan with Reynolds Release aluminum foil, making sure the "release side"is up. 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.

8 ounces pecans (about 2 cups)
1 stick (1/2 cup) unsalted butter
1 cup packed light brown sugar
1/3 cup honey or a mixture of light & dark Karo
2 tablespoons heavy cream
1/2 tsp vanilla
Preheat oven to 350°F.

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 15-20 minutes. Cool completely in pan, remove from pan, using aluminum foil to lift out, and cut into 24 bars. Bar cookies keep, covered, 5 days at room temperature.

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