Pecan Pie Bar Cookies
"I have made these numerous times and have been asked for the recipe every time I have made them. They are one of the best things I have ever had and they freeze beautifully."
photo by elsaturnino
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
24
ingredients
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SHORTBREAD BASE
- 3⁄4 cup butter
- 2 cups flour
- 1⁄2 cup firmly packed brown sugar
- 1⁄2 teaspoon salt
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FILLING
- 1⁄2 cup butter
- 1 cup firmly packed brown sugar
- 1⁄3 cup honey
- 2 tablespoons cream (I use MILK)
- 1 teaspoon vanilla
- 2 cups pecans, chopped
directions
- Shortbread base: mix above ingredients together until mixture is crumbly.
- Pat crumbs into a lightly-greased 13x9 inch pan.
- Bake at 350° for 15-20 minutes.
- While this is baking, prepare filling.
- Filling: melt butter over low heat in small saucepan.
- Once melted, stir in remaining ingredients except for pecans.
- Simmer over low heat for about a minute.
- Remove from heat and stir in pecans.
- Pour mixture over hot crust and spread evenly.
- Bake at 350° for 20 minutes until center is bubbly.
- Remove from oven and allow to cool completely.
- Cut into bars when cool.
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Reviews
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Hi Folks,<br/>Some people are saying that the HONEY in this recipe is too strong.....let me say that AT FIRST, it is strong when pulled out of the oven, but give it a few hours and somehow the honey-taste blends in and smooths beautifullly into the other flavors and the over-powering taste of it is gone and it completely transcends into absolute deliciousness!<br/>This recipe is becoming a real regular at our Veteran's Hospital where we hold events, as well as for other occasions too. The SECRET is to make it a day before or at least a few hours so the honey can calm down...OR bake a ton of it, cut them into squares and freeze them...they defrost very nicely and are WONDERFUL!!!! -
I made these DELICIOUS Pecan Bars for the first time last week (12/12/11) for a Christmas Banquet at a local Veterans Hospital for our Troops who have come home. Let me tell you, those men & women LOVED LOVED LOVED these! I made enough for almost 100 people, so I really multiplied this recipe and I had requests for this recipe left & right.<br/>The honey is a wonderful replacement for corn syrup but I did use half & half instead of the milk, to make it a bit richer.<br/>This recipe will be one of my all-time favorites and I highly recommend it to anyone who is a pecan pie lover!! <br/>This recipe is EASY and WONDERFUL...YUM!!!<br/>Thank you Julie!!!
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Everywhere I take these, I am asked for the recipe. The only change I made (after the first time) was to reduce the brown sugar in the filling to 3/4 cup so they are not quite as sweet. Still wonderful! -
These bars are really good, and super crunchy. I was hoping for something with a pecan pie-like gooey filling. I think that the shortbread portion could stand more butter, maybe a 1/4 of a cup. The topping is a little on the scant side. Next time I think I'll try one of the recipes that has eggs in it. The changes I made when making them were to spray the pan with Pam first, I used milk instead of cream, and I used light Karo syrup instead of honey. -
Excellent! I used Karo because I didn't want to risk the honey and they turned out perfect. I made these for a shower tomorrow and I think I'll have to make a second pan. I thought I overcooked the topping because I couldn't get a good simmer, but they're great. So, they're mistake proof too.
see 15 more reviews
Tweaks
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These bars are really good, and super crunchy. I was hoping for something with a pecan pie-like gooey filling. I think that the shortbread portion could stand more butter, maybe a 1/4 of a cup. The topping is a little on the scant side. Next time I think I'll try one of the recipes that has eggs in it. The changes I made when making them were to spray the pan with Pam first, I used milk instead of cream, and I used light Karo syrup instead of honey.
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This recipe is a keeper! I wanted a more traditional flavor than I thought the honey would bring, so I substituted a mix of mostly dark karo syrup topped off with some real maple syrup. yum! Plus I lined the pan with a length of parchment paper to make it easier to remove from the pan. The edges were fine - pity, as I like to trim those off for myself! This recipe would be very easy to veganize. -
My wife and I had this strange urge for pecan pie for Thanksgiving but since it is one of the least veganizable items on the planet, we decided to try these. (Someone suggested making these instead of the poorly reviewed vegan pecan pie recipe here.) We made them vegan friendly by using margarine instead of butter and using agave nectar instead of honey. They were the perfect end to an awesome vegan Thanksgiving meal. Thanks so much for the recipe! -
I was excited to try these after reading the positive reviews, but these did not turn out well for me. I followed the recipe exactly, but I found that the filling tasted too much like honey and made the whole bar taste sort of "off". I think this recipe could be improved by using corn syrup instead of honey. -
I made these vegan by substituting Earth Balance margarine for the butter, golden syrup for the honey, and Silk coffee creamer for the cream. They are indescribably delicious and addictive; very evil! They have the taste and texture of pecan pralines I once tasted in New Orleans - not the hard, sugary kind, but the soft, chewy ones. My only complaint is not the fault of the recipe, but just the nature of the beast. If they are baked long enough to completely set the center, the edges get a tad over done and slightly hard. If you take them out before the centers are set, the ones in the middle will be a little too soft. Of course none of this prevents them from being devoured. This is a fanastic, keeper recipe.
RECIPE SUBMITTED BY
Julie
United States
Stay-at-home mom of three, "retired" court reporter, I enjoy baking, decorating and shopping.
