Description
For the Crust
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2 cups all-purpose flour
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1/2 cup powdered sugar
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1/4 tsp fine sea salt
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12 Tbsp unsalted butter, cold and diced
For the Filling
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3/4 cup light brown sugar, packed
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1/2 cup honey
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12 Tbsp unsalted butter
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1/4 cup heavy whipping cream
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1/4 tsp fine sea salt
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1 tsp vanilla extract
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3 1/2 cups pecans, coarsely chopped (about 14 oz)
Ingredients
For the Crust
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 tsp fine sea salt
- 12 Tbsp unsalted butter, cold and diced
For the Filling
- 3/4 cup light brown sugar, packed
- 1/2 cup honey
- 12 Tbsp unsalted butter
- 1/4 cup heavy whipping cream
- 1/4 tsp fine sea salt
- 1 tsp vanilla extract
- 3 1/2 cups pecans, coarsely chopped (about 14 oz)
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper.
- Combine flour, powdered sugar, salt, and butter until crumbly. Press evenly into the pan.
- Bake crust for 18–20 minutes until lightly golden.
- In a saucepan, melt butter, brown sugar, honey, cream, and salt over medium heat. Simmer 2–3 minutes.
- Remove from heat and stir in vanilla and pecans.
- Pour filling over warm crust and spread evenly.
- Bake 25–30 minutes until bubbling and set.
- Cool completely, then chill before slicing.
Notes
- Chill bars for clean slices and best texture.
- Toast pecans lightly for deeper flavor.
- Store chilled for easier transport and serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes