Pecan Pie Bars

By Straws Kitchen
@CinCooks

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

Rating:

★★★★★ 9 votes

Comments:

113 Comments

Serves:

12 - 16 servings

Prep:

10 Min

Cook:

40 Min

Method:

Bake

Ingredients

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
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

How to Make Pecan Pie Bars

Step-by-Step

1Preheat the oven to 350º and line a 9x13-inch pan with foil, leave enough for a 2" overhang on all sides.
2Start 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.
3Press into your foil-lined pan and bake for 20 minutes, until golden brown.
4While 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.
5Remove your crust from the oven and immediately pour the pecan filling over the hot crust, spread it to cover the entire surface of crust.
6Return 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.
7Useing the foil overhang, lift out the bars and transfer them to a cutting surface.
Peel foil off, and slice into serving size bars.