Pecan Pie Bars

Recipe Rating:
 9 Ratings
Serves: 12 - 16 servings
Prep Time:
Cook Time:
Cooking Method: Bake

Ingredients

~FOR CRUST:
2 stick (1 cup) unsalted butter, softened
2/3 c packed brown sugar splenda
2 2/3 c all-purpose flour
1/2 tsp sea salt
~FOR TOPPING:
1 stick 1/2 cup) unsalted butter
1 c packed brown sugar splenda
1/3 c cup honey (local honey is best for you)
2 Tbsp heavy cream
2 c chopped pecans

The Cook

Cin Straw's Kitchen Recipe
x3
Well Seasoned
NW, AR
NanatomyGrandsismyPassion
Member Since May 2011
Cin Straw's' notes for this recipe:
A friend, (Irene), sent this recipe and photo to me.
She did not say where she got it, so, I don't have a clue where it's from.

BUT...it sounds so good I wanted to share it with you all because I plan on making it myself. Sounds almost as good as a Pecan Pie!

(photo is NOT mine...it's the one Irene sent with the recipe)

P.S I revamped it to be more diet friendly before posting it, CinStraw
Make it Your Way...

Personalize This

Directions

1
Preheat the oven to 350ยบ and line a 9x13-inch pan with foil, leave enough for a 2" overhang on all sides.
2
Start by making your crust, creaming together the butter and brown sugar until fluffy (in a stand mixer fitted with the paddle attachment).
Add in flour and salt then mix until crumbly.
3
Press into your foil-lined pan and bake for 20 minutes, until golden brown.
4
While your crust bakes, prepare the filling.
Combine the butter, brown sugar, honey and heavy cream in a saucepan. Stirring it over medium heat. Simmer the mixture for 1 minute, then stir in your chopped pecans.
5
Remove your crust from the oven and immediately pour the pecan filling over the hot crust, spread it to cover the entire surface of crust.
6
Return your pan to the oven and bake for another 20 minutes.
After 20 minutes remove the pan from the oven and allow the bars to fully cool "in the pan" on top of a wire cooling rack.
7
Useing the foil overhang, lift out the bars and transfer them to a cutting surface.
Peel foil off, and slice into serving size bars.
Comments

1-5 of 105 comments

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user Leila Rockwell leilaroc - Jul 12, 2012
Looks so good that would be to hard to pass it by, so will save and make soon. Thanks Cin.
user Cin Straw's Kitchen NanatomyGrandsismyPassion - Jul 12, 2012
Thanks Leila...hope you enjoy it. When you make it please take a photo.
When I get it made I will try to remember to take photos too.
I have so many desserts made here right now that it may be a while before I get one made.
user Diane Hopson Smith DeeDee2011 - Jul 12, 2012
Sure looks good!!! YUM!!!!!!!
user Cin Straw's Kitchen NanatomyGrandsismyPassion - Jul 12, 2012
Thanks DeeDee...I revamped it to be more diet friendly before posting it.

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