Honey-Pecan Bars

I am in search for a pecan pie recipe that creates a dessert that meets these qualifications:  (1) it can be made into bars for easy handling by guests; (2) it’s gooey; and (3) it doesn’t contain corn syrup.  [I have since learned that corn syrup, like Karo brand, isn’t the same as the all-time evil high fructose corn syrup that we should be avoiding.  I will drop this qualification from my list!]

I finally came across a possible recipe in the famous 1982 cookbook, The Silver Palate Cookbook by Julee Rosso and Sheila Lukins with Michael McLaughlin).  With the pair’s shop on Manhattan, a new movement towards a sophisticated yet accessible approach to cooking was inspired.

The recipe calls for “coarsely” chopped pecans.  Not remembering my last pecan pie and how those pecans were chopped, and not wanting to deal with chopping the nuts with a knife, I pulled out my mini-food processor and pulsed my nuts for just a few seconds.  Well, I probably overdid the chopping.  Best to stick with chopping by knife than by machine!  I ended up with more finely chopped pecans than I wanted, but I thought I’d go with it anyway.

The pecan taste was very nutty, as opposed to gooey + nutty.  So, to help the flavors and textures along, I changed up the recipe by adding a thick drizzling of melted semi-sweet chocolate.  Nut fanatics will love this bar.  The nuts are the definitely the star.

I’m now looking for a pecan bar option that is a more on the gooey side, but still without the help of corn syrup.  I think I have found a possible candidate.  Stay tuned!

 

Print Recipe
Honey-Pecan Bars
HollyTrail.com
Course Dessert
Cuisine American
Cook Time 45 minutes
Servings
bars
Ingredients
  • 2 cups all-purpose flour
  • 2/3 cup confectioner's sugar
  • 1 1/2 cups + 5 tablespoons unsalted butter, divided
  • 1/2 cup honey
  • 3 tablespoons heavy whipping cream
  • 1/2 cup brown sugar
  • 3 1/2 cups chopped pecans (coarsely or medium, as desired)
  • 1 cup semi-sweet chocolate chips
Course Dessert
Cuisine American
Cook Time 45 minutes
Servings
bars
Ingredients
  • 2 cups all-purpose flour
  • 2/3 cup confectioner's sugar
  • 1 1/2 cups + 5 tablespoons unsalted butter, divided
  • 1/2 cup honey
  • 3 tablespoons heavy whipping cream
  • 1/2 cup brown sugar
  • 3 1/2 cups chopped pecans (coarsely or medium, as desired)
  • 1 cup semi-sweet chocolate chips
Instructions
Make the crust:
  1. Preheat oven to 350⁰F. Grease a 9 x 13 x 2 inch baking pan.
  2. Sift together the flour and sugar. With two knives or pastry blender, cut in 1 cup of the butter (2 sticks), at room temperature, until fine crumbs form. In the alternative, pulse in a food processor. Turn out into greased pan and press to form an even crust.
  3. Bake for 20 minutes, or until slightly golden brown. Remove from oven.
Make the topping:
  1. In a medium saucepan over medium high heat, melt 1/2 cup (1 stick) + 3 tablespoons of the butter. Remove from heat and stir in the honey, cream, and brown sugar. Stir in the chopped pecans.
  2. Spread pecan mixture over baked crust and return the pan to the oven to bake for 25 minutes longer. Cool completely. Cut into squares.
  3. Melt semi-sweet chocolate chips with the remaining 2 tablespoons butter in a bowl over simmering water or in the microwave (20 seconds, and then at 10 second intervals if required). Remove from heat when chocolate is just melted. Do not overheat.
  4. With a spoon, drizzle melted chocolate glaze over squares and let set for 1 hour at room temperature or in the refrigerator before serving bars.
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Honey-Pecan Bars

Print Recipe
Honey-Pecan Bars
HollyTrail.com
Course Dessert
Cuisine American
Cook Time 45 minutes
Servings
bars
Ingredients
  • 2 cups all-purpose flour
  • 2/3 cup confectioner's sugar
  • 1 1/2 cups + 5 tablespoons unsalted butter, divided
  • 1/2 cup honey
  • 3 tablespoons heavy whipping cream
  • 1/2 cup brown sugar
  • 3 1/2 cups chopped pecans (coarsely or medium, as desired)
  • 1 cup semi-sweet chocolate chips
Course Dessert
Cuisine American
Cook Time 45 minutes
Servings
bars
Ingredients
  • 2 cups all-purpose flour
  • 2/3 cup confectioner's sugar
  • 1 1/2 cups + 5 tablespoons unsalted butter, divided
  • 1/2 cup honey
  • 3 tablespoons heavy whipping cream
  • 1/2 cup brown sugar
  • 3 1/2 cups chopped pecans (coarsely or medium, as desired)
  • 1 cup semi-sweet chocolate chips
Instructions
Make the crust:
  1. Preheat oven to 350⁰F. Grease a 9 x 13 x 2 inch baking pan.
  2. Sift together the flour and sugar. With two knives or pastry blender, cut in 1 cup of the butter (2 sticks), at room temperature, until fine crumbs form. In the alternative, pulse in a food processor. Turn out into greased pan and press to form an even crust.
  3. Bake for 20 minutes, or until slightly golden brown. Remove from oven.
Make the topping:
  1. In a medium saucepan over medium high heat, melt 1/2 cup (1 stick) + 3 tablespoons of the butter. Remove from heat and stir in the honey, cream, and brown sugar. Stir in the chopped pecans.
  2. Spread pecan mixture over baked crust and return the pan to the oven to bake for 25 minutes longer. Cool completely. Cut into squares.
  3. Melt semi-sweet chocolate chips with the remaining 2 tablespoons butter in a bowl over simmering water or in the microwave (20 seconds, and then at 10 second intervals if required). Remove from heat when chocolate is just melted. Do not overheat.
  4. With a spoon, drizzle melted chocolate glaze over squares and let set for 1 hour at room temperature or in the refrigerator before serving bars.
Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.