Easy Pecan Pie Bars with sweet homemade Caramel. These bars will be a tasty addition to your holiday table. The shortbread crust is delicate and yummy
For the Crust:
- 1 cup Extra White Gold All Purpose flour or Extra White Gold Bread flour
- 1/4 cup powdered sugar
- 1/8 tsp salt
- 6 Tbsp unsalted butter, cold, diced
For the Filling:
- 1/2 cup light brown sugar, packed
- 1/4 cup honey
- 6 Tbsp unsalted butter, cubed
- 2 Tbsp heavy whipping cream
- 1/8 tsp salt
- 1/2 tsp vanilla extract
- 2 cups coarsely chopped pecans
To Make the Crust:
Preheat the oven to 350˚F. Line a 9" by 9" baking pan with foil or parchment paper. In the bowl of a food processor, pulse together the flour, powdered sugar, and salt and pulse a couple of times to combine. Add diced cold butter and pulse until the mixture resembles a coarse meal with some pea-sized pieces forming. Transfer the mixture to your prepared pan, pressing the crust evenly into the bottom of the pan. Bake at 350˚F for 15-18 minutes or until the crust has set and the edges are just lightly browned. Remove from the oven and set aside while you finish the filling.
Make the Pecan Pie Bars:
In a large saucepan, combine the brown sugar, honey, butter, cream and salt. Bring to a boil then reduce heat and simmer for 2 minutes. Remove from heat and stir in vanilla and pecans, mixing until incorporated.
Pour hot pecan filling over your warm crust. Return to the oven and bake for another 15-20 minutes until the top is bubbling and turns caramel color. Set the baking pan on a wire rack and cool completely to room temperature before cutting.