Chocolate Dipped Pecan Bars

 

I have made these three times this holiday season and they are always received with a request for the recipe. I keep saying I am going to put it on my blog. So for those of you who are waiting for this mouth watering reicpe here it it.

I started looking for a pecan bar recipe before Thanksgiving, We love Pecan Pie but wanted something bite-size without the huge guilt associated with a piece of pie. I have had two recipes in the past for pecan bars but wasn't "WOWED" by either. Ina Garten has a recipe in her cookbooks but it is really over the top with huge amounts of butter, NINE sticks.... and sugar. I found this recipe on

http://www.andtheycookedhappilyeverafter.com/2012/06/06/pecan-squares-thatll-make-you-say-how-easy-is-that/

These bars are easy to make and use a lot less butter than the ones Ina makes. Here is how you do it:

Easier-than-Ina’s Pecan Bars

2 sticks unsalted butter, softened

2/3 cup packed brown sugar

2 2/3 cups all-purpose flour

½ teaspoon salt

FOR TOPPING:

1 stick (½ cup) unsalted butter

1 cup packed light brown sugar

1/3 cup honey

2 tablespoons heavy cream

2 cups chopped pecans

1) Preheat the oven to 350ºF and line a 9×13-inch pan with foil, leaving enough for a 2-inch overhang on all sides. (I sprayed my foil with non-stick cooking spray, just in case)

2) First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly

3) Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.

4) While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.

5) Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.

6) Return the pan to the oven and bake an additional 20 minutes.

7) Remove the pan and allow the bars to fully cool in the pan.

8) Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars.

9) *An optional, highly recommended last step, stolen from Ina – DIP THE ENDS IN CHOCOLATE! Milk or Dark – you won’t be sorry!

I cut the bars and placed them in a container with wax paper between layers for storage.

These bars are incredible. They satisfy the urge for a "bite" of pecan pie without having the entire piece.

Below is a complete copy of the recipe you can copy, paste on a blank page and print.

Easier-than-Ina’s Pecan Bars

2 sticks unsalted butter, softened

2/3 cup packed brown sugar

2 2/3 cups all-purpose flour

½ teaspoon salt

FOR TOPPING:

1 stick (½ cup) unsalted butter

1 cup packed light brown sugar

1/3 cup honey

2 tablespoons heavy cream

2 cups chopped pecans

1) Preheat the oven to 350ºF and line a 9×13-inch pan with foil, leaving enough for a 2-inch overhang on all sides. (I sprayed my foil with non-stick cooking spray, just in case)

2) First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly

3) Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.

4) While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.

5) Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface

6) Return the pan to the oven and bake an additional 20 minutes.

7) Remove the pan and allow the bars to fully cool in the pan.

8) Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars.

9) *An optional, highly recommended last step, stolen from Ina – DIP THE ENDS IN CHOCOLATE! Milk or Dark – you won’t be sorry!

I never go wrong with these bars....they are always a big hit!! They make a large amount with very little work. A Real winner in my recipe book!

A friend gave me this Santa Fairy from theMark Roberts' Santa Fairy collection. He is the "Confectionary Fairy"!!! I love this baking Santa so happy with his pies and cakes in hand. He is a real reflection of my true love of baking and cooking. Thanks, Sheila, you are the best.!!!

 

Happy Trails,

Mtn Mama

 

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