Pecan Pie! In a cookie bar… Soo good!
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For the crust:
1 cup (250 mL) unsalted butter, softened
⅔ cup (150 mL) packed brown sugar
2⅔ cups (650 mL) all-purpose flour
½ tsp (2 mL) salt
For the filling:
½ cup (125 mL) unsalted butter
1 cup (250 mL) packed brown sugar
⅓ cup (75 mL) honey or maple syrup, corn syrup
2 Tbsp (30 mL) 35% cream
2 cups (500 mL) chopped pecans
Preheat the oven to 350ºF (180ºC)
Line a 9×13″cake pan with parchment paper, leaving enough for a 2-inch overhang on long sides.
Cream together butter and brown sugar until fluffy. Add in the salt and flour mixing until crumbly.
Press the crust into the parchment lined pan and bake for 20 minutes or until golden brown.
While the crust is baking, prepare the filling: combine butter, brown sugar, honey and 35% cream in a saucepan; stirring it over medium heat. Bring the mixture to a simmer and cook for 1 minute, then stir in the chopped pecans.
Immediately pour the pecan filling over the still hot crust; spreading it evenly to cover.
Place the pan back into the oven and bake for an additional 20 minutes. Don’t over-bake!
After baking allow the bars to fully cool in the pan before lifting out and cutting.