Pecan Pie Bars

Ingredients:

For crust:

250g unsalted butter, softened

2/3 cup packed soft brown sugar

2 2/3 cups flour

2.5ml salt

For topping:

1 stick (½ cup) unsalted butter
1 cup packed light brown sugar (I used dark)
1/3 cup honey
2 tablespoons heavy cream
2 cups chopped pecans

Method: 

Preheat the oven to 180º and line a 9×13-inch pan with baking paper, leaving enough for a 2-inch overhang on all sides.

First make the crust by creaming together the butter and brown sugar until fluffy with a mixer. Add in the flour and salt and mix until crumbly.

Press the crust into the paper-lined pan and bake for 20 minutes until golden brown.

 

While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.

Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.

Return the pan to the oven and bake an additional 20 minutes.

Remove the pan and allow the bars to fully cool in the pan.

Use the paper overhang to lift out the bars and transfer them to a cutting board. Peel off the paper, slice into bars and serve.