Pecan Pie Bars, Gourmet, March 1999
1 ½ sticks unsalted butter
2 cups all-purpose flour
½ cup packed light brown sugar
½ tsp. salt
Preheat oven to 350º F.
Cut cutter into ½ inch pieces. In a good processor, process all ingredients until mixture begins to form small lumps. Sprinkle mixture into a 13 x 9 x 2 inch baking pan, and with a metal spatula press mixture evenly onto bottom. Bake shortbread in middle of oven until golden, about 20 minutes. While shortbread is baking, prepare topping.
8 ounces pecans (about two cups)
1 stick (1/2 cup) unsalted butter
1 cup packed light brown sugar
1/3 cup honey
2 tablespoons heavy cream
hot shortbread base
In a food processor coarsely chop pecans. In a heavy saucepan melt butter and stir in brown sugar, honey, and cream. Simmer mixture, stirring occasionally, 1 minute and stir in pecans. Pour pecan mixture over hot shortbread base and spread evenly. Bake in middle of oven until bubbling, about 20 minutes. (WATCH CAREFULLY)
Cool completely in pan and cut into 24 bars Bar cookies keep covered, 5 days at room temperature.
They won't last five days. Indulge yourself. January is for dieting.