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Ingredients
| salted butter: 2 1/4 cups (room temperature) |
| granulated sugar: 3/4 cup |
| eggs: 3 |
| vanilla extract: 3/4 tsp |
| all-purpose flour (unsifted): 4 1/2 cups |
| baking powder: 1/2 tsp |
| salt: 1/4 tsp |
| salted butter: 2 cups |
| honey: 1 cup |
| light brown sugar (packed): 3 cups (packed) |
| lemon zest: 1 tsp |
| orange zest: 1 tsp |
| heavy whipping cream (fluid): 1/4 cup |
| pecans: 2 lbs (coarsely chopped) |
Ina Garten's Pecan Bars
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
45 min -
Servings
24 serving(s)
Tags
- Preheat the oven to 350 degrees F.
- Crust:.
- Cream butter and sugar in large mixing bowl, until light, approximately 3 minutes.
- Add the eggs and the vanilla and mix well.
- Sift together the flour, baking powder, and salt.
- Mix the dry ingredients into the batter with the mixer on low speed until just combined.
- Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour.
- Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
- Topping:.
- Combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes.
- Remove from the heat. Stir in the heavy cream and pecans.
- Pour over the crust, trying not to get the filling between the crust and the pan.
- Bake for 25 to 30 minutes, until the filling is set.
- Remove from the oven and allow to cool.
- Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.