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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pecan Shortbread Bars Recipe

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This recipe for Pecan Shortbread Bars is from Ruby's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 3/4 cup (3 1/4 sticks) butter, room temp
1 3/4 cup light brown sugar, firmly packed
1 teaspoon salt
3 cups all-purpose flour
3/4 cup honey
1/4 cup granulated sugar
1/4 cup heavy cream
4 cups (8 ounces) pecan halves
1 teaspoon vanilla extract
Directions:
Directions:
Preheat oven to 375º
Butter a 9x13" pan and line with parchment paper.
Combine 1 1/8 cup (2 1/4 sticks) of butter with 3/4 cup brown sugar in the bowl of a stand mixer fitted with paddle attachment. Beat until light and fluffy. Add 1/2 teaspoon salt, then the flour one cup at a time. Mix until dough forms into large clumps.
Press the dough into the bottom of your prepared pan, fork-prick the crust, and chill for 20 minutes. When chilled, bake for 18-20 minutes. Cool completely before proceeding.
Reduce oven temperature to 325º.
Place remaining butter, brown sugar, honey, granulated sugar, heavy cream and salt in a medium saucepan over high heat. Stir together and bring to a boil.
Cook until the mixture thickens enough to coat the back of a spoon, about 1 minute. Remove from heat and stir in pecans and vanilla.
Pour the pecan mixture over the cooled crust and bake for 15-20 minutes or until the filling is bubbling.
Let cool completely before cutting into small pieces for serving.
Preparation Time:
Preparation Time:
Prep=20 minutes – Cook=40 minutes – Total Time=60 minutes

 

 

 

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