This recipe comes from a cookbook that I've had for a VERY long time, Creme de Colorado, which is a Junior League of Denver cookbook. Honestly, it is one of the best cookbooks I have in my cookbook library. I bought it when my daughters were little, used it often then, and I still refer to it today. If I need a recipe for an occasion, I will often pick up this cookbook first.
I'm sure you've had some version of a pecan bar at some time in your life but these honey-sweetened-caramel-mixed-with-loads-of pecans-on-a-shortbread-cookie-base bars are Irresistible! Try to eat just one. They are not exactly diet friendly but for a special occasion, holiday or party they are worth every calorie!
If you like sweet and salty, you can also top them with a tiny pinch of flaky sea salt.
Whether your are hosting a 4th of July party or attending one, this is a quick and delicious dessert to share. Just be sure to make plenty as they will disappear quickly.
The garden is a display of flower fireworks right now! Every day I'm oohing and ahhing.
Happy Fourth of July and Happy Birthday to the U.S.A! May those of you who celebrate the 4th with family, friends, or on vacation, have a safe holiday. Remember that Independence Day can be one of the most dangerous times to be on the road. Please drive safely.
Makes 24 bars
1/2 cup powdered sugar
2 cups all-purpose flour
1 cup butter, softened
3/4 cup butter
1/4 cup heavy cream
1/2 cup honey
1 cup packed light brown sugar
4 cups coarsely chopped pecans
Preheat oven to 350F.
For the crust, mix the powdered sugar and flour together. Blend in butter until crumbly. Firmly pat crumbs onto the bottom of a greased 9 x 13 inch pan. (I like to cut a piece of parchment paper to fit the inside bottom of the pan, then spray the bottom and sides with baking spray, such as Baker's Joy). Bake the crust for 20 minutes.
Meanwhile, make the topping. In a saucepan over medium heat, melt the butter. Stirring constantly, add the cream, honey and brown sugar until well mixed. Remove from the heat. Stir in pecans and spread the mixture over the hot crust. Return to the oven and bake an additional 30 minutes. As the bars are cooling, occasionally run a thin knife around the edges of the pan to separate the caramel from the pan. When completely cooled, cut into bars.