Friday, March 25 was National Pecan Day. To celebrate I made a version of Pecan Pie Bars.
3/4 cup cold butter, cut into 1/2-inch pieces
2 cups plain unbleached flour
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon salt
4 ounces bittersweet chocolate, chopped
3 cups chopped pecans
1/2 cup butter
1 cup brown sugar
1/3 cup honey
2 tablespoons heavy cream
Preheat oven to 350 degrees. For the cookie base:
Put the butter, flour, brown sugar, cinnamon, and salt in a food processor and pulse until combined. This mixture will be quite dry. Pour this mixture into a 9-inch square or round pan and press evenly over the bottom. Place in oven and bake for 25 minutes. As soon as it comes out of the oven, sprinkle the chopped chocolate on cookie base and set aside. Leave oven on 350 degrees.
In a saucepan over medium heat, combine 1/2 cup butter, 1 cup brown sugar, honey, and heavy cream. Stir to combine. Heat until butter is completely melted. Remove from heat and stir in pecans.
Pour this mixture over the chopped chocolate and crust. Smooth lightly over the crust with a rubber spatula.
Place pan back into oven and bake for an additonal 16 to 18 minutes or until the filling is bubbly all over (not just on the edges.) Cool completely in pan then cut into wedges or squares.
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