Jill Rose :: Recipes :: Pecan Pie Bars

Shortbread base with pecan pie topping. Easier and quicker than pecan pie and always a hit! Requested by Noah.

Yield: 12
Prep time: 30 Minutes
Cook Time: 45 Minutes
Course: Cookies

Ingredients:

• Shortbread:
• 1-1/2 sticks unsalted butter
• 2 c. flour
• 1/2 c. light brown sugar
• 1/2 t. salt
• Toppping:
• 8 oz. pecans (about 2 cups)
• 1 stick unsalted butter
• 1 c. light brown sugar
• 1/3 c. honey
• 2 T. heavy cream

Instructions:

Preheat oven to 350°F.

Shortbread base:

Cut butter into 1/2-inch pieces. In a food processor process all ingredients until mixture begins to form small lumps. Sprinkle mixture into a 13 x 9 x 2-inch baking pan and with a metal spatula press evenly onto bottom. Bake shortbread in middle of oven until golden, about 20 minutes. While shortbread is baking, prepare topping.

Topping: 

In a food processor coarsely chop pecans. In a heavy saucepan melt butter and stir in brown sugar, honey, and cream. Simmer mixture, stirring occasionally, 1 minute and stir in pecans. Pour pecan mixture over hot shortbread and spread evenly. Bake in middle of oven until bubbling, about 20 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered, 5 days at room temperature.