“Nutty and chewy. Possibly better than pecan pie. See instructions for bars below.”
READY IN:
55mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Arrange pecans in a single layer on a baking sheet. Bake at 350 degrees for 5 to 7 minutes or until lightly toasted. Cool on a wire rack 15 minutes or until completely cool.
  2. Pulse flour, powdered sugar, and 3/4 cup butter in a food processor 5 to 6 times or until mixture resembles coarse meal. Pat mixture evenly on bottom and up sides of a lightly greased 11-inch tart pan with removable bottom. To keep things clean, cover with plastic wrap and press mixture evenly to distribute. Discard wrap.
  3. Bake at 350 degrees for 20 minutes or until edges are lightly browned. Do not over bake. Cool on a wire rack 15 minutes or until completely cool.
  4. Bring brown sugar, honey, 2/3 cup butter, and whipping cream to a boil in a 3-quart saucepan over medium-high heat. Stir in toasted pecans, and spoon hot filling into prepared crust.
  5. Bake at 350 degrees for 25 to 30 minutes or until golden and bubbly. Cool on a wire rack 30 minutes or until completely cool.
  6. Caramel-Pecan Bars: Prepare recipe as directed, pressing crumb mixture evenly on bottom and 3/4 inch up sides of a lightly greased heavy-duty aluminum foil-lined 13 x 9 inch pan. When completely cool, using the aluminum foil as handles, carefully lift the tart from the pan, and transfer to a serving tray. Cut into squares.

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