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Pecan (nut) trees are native to Mexico and the south-central and south-eastern regions of the United States. Before European settlement, pecans were widely consumed and traded by Native Americans.
Dessert bars, or simply bars or squares, are a type of American ‘bar cookie’ that has the texture of a firm cake or softer than usual cookie. They are prepared in a pan and then baked in the oven. They are cut into squares or rectangles. Therefore, pecan bars are as American as cookies can get!
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Pecan bars
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
INGREDIENTS
For the crust
• 216 g/ 8 oz unsalted butter, soft at room temperature
+ 14 g/ 1 Tbsp for greasing the pan & parchment paper
• ½ tsp salt
• 165 g/ ¾ cup-packed light brown sugar
• 380 g/ 3 cups unbleached, all-purpose flour
For the topping
• 113 g/ 4 oz unsalted butter
• ¼ tsp salt
• 75 g/ 1/3 cup-packed light brown sugar
• 50 g/ 4 Tbsp granulated sugar
• 125 g/ 6 Tbsp honey
• 30 ml/ 2 Tbsp heavy whipping cream
• ½ tsp pure vanilla extract
• 215 g/ 7.5 oz pecan halves or pecan pieces, preferably fresh and high quality
DIRECTIONS
◊ Prepare a 23cm x 33cm (9″ x 13″) baking-pan by brushing lightly with butter all over and line with parchment paper, leaving at least 5cm (2″) overhang on all four sides. Butter parchment paper too and set aside.
◊ To make the crust: In a stand mixer, fitted with paddle attachment, mix butter until creamy. Sprinkle in salt, then brown sugar, little by little, and continue mixing until fluffy. Sprinkle flour ½ cup at a time, until fully incorporated after each addition.
◊ Empty dough into the prepared pan, spread evenly, flatten and press tightly. Dock/prick the crust with a fork all over (docking lets the steam escape so the pie crust doesn’t puff up in the oven). Place it in the refrigerator for 20 minutes for it to take shape and harden.
◊ Place rack on middle oven shelf and preheat to 190°C / 375°F.
◊ Place the chilled baking-pan with the crust in the oven and bake for 20 minutes or until golden brown. Take out of oven and place it on cooling rack and let it completely cool.
◊ Turn off the oven and 20 minutes later, turn on heat to 160°C / 325°F.
◊ To make the topping: Over high-heat, in a medium sized saucepan, melt butter, add salt, light brown sugar, granulated sugar, and combine well. Add honey and combine well. Add cream, vanilla, and combine well. Add pecan nuts, mix well and remove from the heat. Pour the mixture over the baked crust, spread, straighten, smooth the top and place it in the oven, bake until topping starts bubbling (15 ~ 20 minutes). Remove from oven and place on cooling rack and let it cool completely.
◊ Carefully, gently, hold the overhang parchment paper, lift the pecan pie and place it on a large cutting board. (Use a small knife to run around the edges/corners of the pan to loosen, if necessary.)
◊ Using a very sharp knife, cut it into 5cm x 5cm (2″ x 2″) squares or 2.5 cm x 7.5 cm (1″ x 3″) bars. In an airtight container, at room temperature, the bars can be stored for 1 week.
~ Bon Appétit! ~
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Happy Valentines Day!
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Fae, these would never last a week in my house. Pecans are my best friend and these look decadently delicious. I grew up on a ranch in Texas where native pecan trees grew on the front of our property. My father also planted paper shell pecans around our house as they were much easier to open than the very hard shelled wild ones.
Well, Karen, you had a very wise Father. Wise people plant trees that take a long time to fruit, not only for their own consumption for year to come, but for generations to enjoy! My husband and I never miss any desserts with pecans in them. Just the two of us finished the pecan bars in 4 days. Bad, bad boy and girl. 😉
I love pecans, Fae, but find that pecan pie is a bit much. These pecan bars, though, would make a perfect snack. I had to laugh at the comments predicting a very short lifespan for these in their homes. I live alone and know that these bars wouldn’t stand a chance. I could try to freeze half but that would just mean I’d eat some frozen. 🙂
😀 ))) John, You are so right! These are dangerously delicious temptations. I try to keep foods which we cannot control ourselves from eating, out of reach. However, in the name of food blogging, we give in. 🙂
Gorgeous presentation Fae! I like the heart – shaped bars. I know those would be gone within minutes in my house 😉
Hi Vera, Thank you. There are only two of us and we controlled ourselves so hard, and yet finished them in 4 days, all 24 large pieces of them. I don’t know if I should laugh or cry. 😐
I love anything pecan and these look gorgeous. I’ve pinned this as I’m definitely going to be making them! I really can’t see them lasting more than a few hours here 😉
I love anything pecan too! This is a fabulous recipe. Enjoy! 🙂
I love anything nutty and these look fantastic! Oh my gosh! The heart-shaped bars are so pretty! Happy Valentine’s Day, Fae!
Sweet Francesca, I thought, if we are going crazy with calorie intake on Valentines, no one will shy away from a big heart shaped pecan bars! 😀 )))
What a nice alternative for pecan pie, Fae! Looks perfect, as usual.
Thank you, Stefan. Gooey, bar cookies are desired by Americans very much. And, with pecans on top… priceless 😀 )))
Fae, these pecan bars make me hungry . I love pecan pie and and turning this seasonal dessert into little heart shaped bars is genius. Happy Valintine’s Day!
Pecan pie is my most favorite pie. Therefore, pecan bars are right there too. The heart cookie cutter worked well. 😀
I love pecan bars! I never would have thought of cutting them in heart shapes–what a wonderful idea!
I wasn’t sure if the heart cookie cutter would work, but it did! I thought, it will be fun for Valentines. 😀
YUMMY! Happy Valentine’s Day!
Thank you, Merril! 🙂
Oh, how sweet – you made your pecan bars into hearts. Happy Valentines Day to you Fae – I sure would enjoy a yummy dessert such as this.
Thank you, Judi. I was not sure if my heart shaped cookie cutter would work, but it did, and very nicely. Pieces are cut larger than usual, but no one complained. 😀 )))
Happy V-Day to you dear Fae. Love, love, love your pecan bars, I make the pies pretty often, but I like the idea of having them in smaller bits. Love those heart-shaped beauties!
I totally agree, Loretta. I cut them big to make them look good for the photos, but being so rich both in calories and sweetness, smaller pieces will be more elegant. 🙂
Happy Valentines Day lovely Fae!!! I do love pecan nuts 🙂
Oooo, me too. This is a ‘very rich’ treat, pleasure worth the calories. 😀 )))
Oooo!!! Crunchy nutty goodness!! How long do you reckon they would stay Fae? Not that those goodies will last long but just in case I make it and send them as a gift to someone.
Regards
Ana
Hi Ana! I made a big batch for only two of us at home. We ate the last bar 5 days after and it was still fresh with crunchy crust. I’m sure, they’ll be crunchy for at least 1 week if not a little longer. 🙂