Monday, October 1, 2012

Pecan Pie Bars

I couldn't be happier that it is finally October! I love all things fall...the changing leaves, cooler weather, pumpkin everything, apples, boots, and of course Thanksgiving! I can't forget to mention that it's also football season and we get to splurge a little on Sundays. With school being quite demanding, I haven't had a chance to cook nearly as much as I like to. This Sunday I wanted to make a dessert for a football party and something I knew that my husband would love, pecan pie bars! Thankfully these were delicious. My version includes a little bourbon, honey instead of corn syrup, and a little sprinkle of sea salt before it's completely cooled. Hope you enjoy these fall-icious bites!


Pecan Pie Bars (9x13 Pan)
Time: 1hr-1.5hrs



Ingredients:

Crust
- 2c Flour
- 1 1/2 Sticks of Butter (Cold)
- 1/4tsp Salt
- 1/4tsp Cinnamon
- 1/3c Brown Sugar

Filling
- 1 Stick of Butter
- 1c Brown Sugar
- 1tbsp Flour
- 1/2c Honey
- 1tsp Vanilla
- 1/2tsp Sea Salt (additional sea salt to sprinkle on top)
- 1 1/2-2tbsp Bourbon
- 2tbsp Heavy Cream
- 2c Chopped Pecans
  1. Preheat oven to 350 degrees. While the oven is heating, use a food processor to mix together flour, chopped cold butter, and spices. Scrape down the sides with a spatula, pulse until the mixture becomes "crumbly."
  2. Press shortbread mixture onto a lined 9x13 baking pan and bake for about 20mins.
  3. Toast chopped pecans in a medium heated pan for about 5-7mins. Toss frequently and watch the temperature to ensure that the pecans don't burn.
  4. While the shortbread cools, make the filling.
  5. In a pot or saucepan, melt butter and add honey, brown sugar, salt, vanilla, flour, bourbon, and cream. When everything is combined, remove from heat and mix in pecans.
  6. Pour pecan mixture onto cooled shortbread. Place the pan in the middle of the oven for 25-35mins (Depending on oven - bars will harden once cooled). Place foil on top of the bars during the last 10mins of bake time.
  7. Remove from oven and place on a cooling rack for about 40mins. Sprinkle sea salt on the top of the bars for a nice sweet and savory contrast! The filling should not be firm, if it is it will be hard and dry.
  8. Once the bars have cooled, lift parchment paper and cut into desired pieces. Enjoy!


Store at room temperature

15 comments:

Terra said...

Pecans are my most favorite nut in the whole wide world! So I pretty much adore any pecan recipe:-) Your bars look gorgeous, and your candy corn spatula is fantastic! Take care, Terra

Abby Raines said...

Hi! Am back again, can't get enough of your lovely blog, surely an avid follower. Those pecan pie bars look divine! Wish am biting one right now. Hope you can find the time to visit manilaspoon.com. I have nominated you for the "Lovely Blog Award." Thanks, Abby.

Eat. Love. and Be Merry. said...

Thank you Terra! The bars were great and I got the spatula last year from a friend of mine, thought it was festive! I'm thinking about using a different nut next time! Abby, thanks so much for including me, so glad to hear you've enjoyed the page. I love yours too, have a great day!

Anonymous said...

Can't wait to try these! I wont be sharing either!!!

Eat. Love. and Be Merry. said...

Haha! Hope you like them!

Mary Marshall said...

Love it! Making it as I type this! TY for posting and sharing <3

Marsha said...

I made these today, not hard to make and they turned out *great*! Thank you for this wonderful recipe.

Anonymous said...

Hi, If i leave out the bourbon, how will that effect the outcome? What would I substitute with? Thank you.

Eat. Love. and Be Merry. said...

Mary - Let me know how yours turn out, hope you enjoy them!

Marsha - Glad you liked them too! We devoured them last time haha!

x Bourbon - I'm not 100% about the outcome but you should be just fine without the bourbon! You could try mixing in 1/2tbsp water + 1/2tbsp of vanilla too! Let me know how it turns out!

Janice Doty said...

Pecan pie was always too rich for me but I love the idea of the pecan filling over the shortbread 'cookie'!! I figure I can always take a smaller piece if its still that rich....

I read the comment about the bourbon--about eliminating it--how does it affect the taste (I'm not a big drinker and would actually need to buy the borbon)?

Eat. Love. and Be Merry. said...

Janice - I was just telling my husband maybe I should just call them Pecan bars! Yes, you can cut them into small pieces and just enjoy a bite at a time! I've only made this once and I've used bourbon, but I really don't think it would make a huge difference aside from no bourbon flavor? Let me know what you think!

Dee B said...

We're making these for Thanksgiving! Easier than a pie and sooo yummy. Thank you for sharing!

Eat. Love. and Be Merry. said...

Dee, I'm so glad you enjoyed them! We're making them for Thanksgiving too!

Roe Clark said...

Yum....looks delicious....making my mouth water :-) love your spatula btw :)

Evelyn said...

I love these! Pinning and also now following via GFC:)

Thanks for sharing at my FB Party!!

I would also love to invite you to join Lets Get Social Sunday and link up your blog and all your social sites to meet new friends and gain more followers:)

http://www.myturnforus.com/

So hope to see you there!