Carolina Pecan Bars (Print Version)
# Ingredients:
→ For the Shortbread Crust
01 -
1 3/4 cups all-purpose flour
02 -
1/4 cup granulated sugar
03 -
1/4 teaspoon salt
04 -
1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
05 -
2 tablespoons ice water
→ For the Pecan Filling
06 -
1 cup packed brown sugar
07 -
1/2 cup honey
08 -
6 tablespoons unsalted butter
09 -
2 tablespoons heavy cream
10 -
1/4 teaspoon salt
11 -
2 cups pecans, roughly chopped
12 -
1 teaspoon vanilla extract
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving overhang on the sides for easy removal later.
02 -
Whisk together flour, granulated sugar, and salt in a medium bowl. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add ice water and mix until dough begins to come together.
03 -
Press the dough evenly into the bottom of the prepared pan. Bake for 20 minutes until lightly golden. Remove from oven and let cool slightly while preparing the filling.
04 -
In a medium saucepan over medium heat, combine brown sugar, honey, butter, heavy cream, and salt. Stir continuously until butter melts and mixture is smooth. Increase heat and bring to a boil. Let boil for 1 minute without stirring.
05 -
Remove saucepan from heat and stir in the chopped pecans and vanilla extract. Pour this filling over the pre-baked crust, spreading it evenly with a spatula.
06 -
Return the pan to the oven and bake for an additional 20-25 minutes, until the filling is bubbling and has set. Remove from oven and cool completely in the pan on a wire rack.
07 -
Once completely cool, use the parchment paper overhang to lift the bars out of the pan. Cut into squares or rectangles and serve at room temperature.
# Notes:
01 -
These bars can be stored in an airtight container at room temperature for up to 5 days, or refrigerated for longer storage