Pecan Pie Bars

What a treat I have for you today! 

My hairdresser, Doreen, who've I've gone to for over twenty years,  is also my friend.  I didn't know her before I started with her, but I always look forward to catching up with her.  I shared my strawberry pie recipe with her last summer, and she told me about these pecan pie bars.  I thought that they'd make a great addition to Thanksgiving.  They are really quite fabulous!  The turkey was painted by my late Great Aunt Kitty.

My Queen Anne teacup looks so pretty with my basket weave harvest looking teapot.  I couldn't resist the mini roses from Trader Joe's.  

Here are the bars straight out of the oven.  Mmmmm they smell so good!

Yield: 12-24 depending on cut

Author: Kitty, but recipe is from my hairdresser, Doreen

Pecan Pie Bars

My hairdresser who I've had for over 20 years, and is also my friend, gave me this recipe and told me how great they are, and she's right! There isn't any corn syrup or eggs in this recipe.

Ingredients

• Crust:
• 2 sticks unsalted butter, softened
• 2/3 cup packed dark brown sugar (I used light)
• 2 and 2/3 cup flour
• 1/2 teaspoon salt
• Topping:
• 1 stick unsalted butter
• 1 cup packed dark brown sugar (I used light)
• 1/3 cup honey
• 2 tablespoons heavy cream
• 2 cups chopped pecans
• pinch salt (my addition)
• 1 teaspoon vanilla (my addition)

Instructions

1. Preheat oven to 350 degrees. Line a 9 x 13" pan with foil, leaving a 2" overhang on all the sides.
2. To make the crust, cream together the butter and brown sugar until light and fluffy. Then add the flour and salt until mixture is crumbly.
3. Dump the crust mixture into the prepared pan and press into an even layer. Bake for 20 minutes until golden brown. Remove and set aside. Keep oven temperature on.
4. While the crust is baking, in a medium pan, melt the butter, brown sugar, honey, and heavy cream. Bring to a boil, then turn down the heat to a low simmer, and add the salt, vanilla, and the chopped pecans, and stir to combine.
5. When crust is ready, pour the pecan mixture over the entire crust, using a spatula to make it a smooth, even layer.
6. Return to the oven and bake for another 20 minutes.
7. When done, remove from the oven and let cool completely before cutting into bars.
8. Use the foil to lift the bars out of the pan and place on a cutting board to slice. Peel down the foil from the sides and use a very sharp knife for a clean edge
9. Store in an airtight container for up to 5 days.

Notes

I used light brown sugar because that's what I had.

These bars freeze well, if you need to make them ahead of time.

You can actually cut these into 48 pieces, for a party tray.

I have to brag about my granddaughter, Avery.  Her team has been winning in the playoffs and it's down to the top four team in the state this coming week.  Her mom, and my daughter-in-law, Julie, put this on Facebook.  She played the game of her life this past Friday.  

This was her fan club for the last game, and now State Bound!

Thank you for your visit!  xo

I'm sharing with these parties:

Talking About It Tuesdays

Love Your Creativity Link Party

Full Plate Thursday at Miz Helen's Country Cottage