Best Ever Pecan Bars

Do you have a recipe that you just love that you look for any possible opportunity to make? If so, I would love to hear from you --  please leave me a comment and let me know what your favorite is. I'm always curious to know what others love, and I'm sure other readers would be interested too.

These pecan bars are my favorite.

Who am I kidding? If you have been reading here for any time at all, you probably realize that a person who loves to cook and eat as much as I do probably can't limit herself to just one favorite. And you would be right, but these pecan bars are utterly fantastic and would be high up on any list of my favorites.

OK, there's not quite this much butter in them, but there is a wee bit in those lumps.

These little bites have a shortbread crust and are topped with pecans in a gooey, honey syrup that is divine. They are a perfect indulgence.

I first made them for Chloe's baptism party more than 6 years ago, and I still remember sitting around with one of Chloe's godfathers as the party was winding down, putting my feet up, and eating several of these back to back.

Pecans ready for their starring role, and the cream blending into the filling mixture.

I have been making them for parties ever since and the serving plate is usually empty long before the party ends. I'll let you in on a secret, though. I usually have a few hidden away in the kitchen for me -- oops, I mean, for us -- to have after the party. So now you know that if you come to a party at my house and are really desperate for just one more pecan bar, if you poke around long enough in the kitchen you will find a few. Just be sure to leave me one. Although, now that you have the recipe you can make your own any time you want.

The shortbread hot out of the oven, and with the pecan mixture poured over the top.

Ironically, Chloe won't touch these pecan bars. She has a general rule against nuts, although as with many of her food rules, she breaks it on occasion. In this case, she breaks it for peanuts and tamari almonds. Pecans, however, have not yet won her over. Until they do, someone else will just have to eat her share.

Second Helping: Brown Sugar Cookies

Best Ever Pecan Bars

Adapted slightly from Gourmet
Makes 2 dozen bars
25 minutes preparation time
45 minutes cooking time, plus an hour or more cooling time

The pecan bars can be made a few days ahead. If I don't need the pan, I just tightly wrap the entire pan in plastic wrap and store the bars at room temperature. If I need the pan, I cut them and store them between layers of wax paper or parchment paper in a tin at room temperature.

For the shortbread:
12 tablespoons (1 1/2 sticks) unsalted butter
1 cup unbleached all-purpose flour
1 cup whole wheat pastry flour
1/2 cup light brown sugar
1/2 teaspoon salt

For the topping:
2 cups (8 ounces) pecans
8 tablespoons (1 stick) unsalted butter
1 cup light brown sugar
1/3 cup honey
2 tablespoons heavy cream

Preheat oven to 350 degrees.

Make the shortbread. Cut the butter into tablespoon-sized pieces. Put all of the ingredients in the bowl of a food processor and mix just until the butter varies in size from grains of sand to small pebbles. Empty the mixture into a 9-by-13-inch pan and press it firmly and evenly into the pan using your hands or a spatula. Bake until the mixture is lightly golden, about 20 minutes.

Make the topping. In the same food processor (for goodness sakes please do not wash it in between), pulse the pecans for just a few seconds until they are coarsley chopped. Set them aside.

In a small saucepan over low heat, melt the butter, sugar and honey, stirring until the mixture is smooth. Add the cream, stir to incorporate it completely, bring to a simmer, and let it bubble for about 1 minute. Remove from the heat and immediately add the pecans.

Pour the pecan mixture evenly over the hot shortbread, spreading it with a wooden spoon if necessary. Cook until the mixture is bubbling, about 20 minutes.

Cool completely in the pan. Use a sharp knife to cut into 24 bars. At first it will seem that the mixture is completely stuck in the pan and will be impossible to remove. Once cut, however, the bars actually pop out quite easily. Store in an airtight container. If you need to stack the bars, place wax or parchment paper between the layers to keep them from sticking.

Jobs for children: Because so much of this recipe is made in the food processor, the best job for children is measuring. And of course they can always work the controls on the food processor.

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Comments

[Andrea]

Right, just one is pretty hard. But spanakopita has got to be right up there. Spanakopita a pecan bars. Sounds perfect.

[Leticia- Tech Savvy Mama]

Thank you so much for sharing this wonderful recipe! They are so delicious! I look forward to making them in my own kitchen and leaving the leftovers in your kitchen alone! ;)

[Jamie]

Wow, these look fantastic!! One of my favorites is pumpkin bars, although it is essentially a homemade spice cake with cream cheese frosting. You mix everything at once and then pour it onto a jelly roll pan. I can't wait to make it every fall. It is such a moist and delicious treat!