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Pecan Shortbread Bars

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INGREDIENTS:

For the shortbread crust:

2  sticks unsalted butter, room temperature. 
2/3 cup packed brown sugar
2  2/3 cups all-purpose flour
½ tsp salt

If you gather and pre-measure out all your ingredients before hand, it will make baking easier and clean up faster.

If you gather and measure out all your ingredients before hand, it will make baking easier and clean up faster, leaving less room for error.

 

 

 

 

 

 

 

 

 

 

 

For the pecan topping:

1 stick (½ cup) unsalted butter
1 cup packed light brown sugar
1/3 cup honey
2 Tbsp heavy cream
2 cups chopped pecans, roasted. 

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Roasted pecans on a sheet tray for 5-8 minutes at 350 degree oven.

Roast pecans on a sheet tray for 5-8 minutes at 350 degree oven.

 

 

 

 

 

 

 

 

 

 

 

DIRECTIONS:

Pre heat the oven to 350 degrees and line a 9 x 13-inch pan with enough foil to hang over about two inches on all sides.

9 x 13 foil lined tray

9 x 13 foil lined tray

 

 

 

 

 

 

 

 

First make the shortbread crust by creaming together the butter and brown sugar until fluffy using a stand/hand mixer.

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Add the flour and salt and mix until crumbly.

The shortbread crust should be crumbly.

The shortbread crust should be crumbly.

 

 

 

 

 

 

 

 

 

 

 

Press the crust evenly into the foil-lined pan and bake for 20 minutes until golden brown.

Layer evenly the shortbread crust.

Layer evenly the shortbread crust.

 

 

 

 

 

 

 

 

 

While the crust bakes, prepare the filling by cooking in a medium sauce pan the butter, brown sugar, honey and heavy cream, stirring it over medium heat.

You just want to cook and incorporate the topping ingriedents over medium heat for one minute.

You just want to cook and combine the topping ingredients over medium heat for one minute.

 

 

 

 

 

 

 

 

 

 

Simmer the mixture for 1 minute, then stir in the chopped pecans, and remove pan from heat. Take crust out of the oven and pour the pecan filling over the crust. Use a level spatula and spread topping evenly to cover the entire surface.

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Return pan to the oven and bake an additional 20 minutes.

Allow to cool completely before cutting into bars.

Allow to cool completely before cutting into bars.

 

 

 

 

 

 

 

 

 

 

Remove the pan and allow the bars to fully cool in the pan. Use the foil overhang to lift out the bars and transfer them to a cutting board. Remove foil and slice into bars and serve.

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About Dish With Clarissa

Clarissa Ellis grew up learning to cook with her mom. In a time where traditional home-cooked food was going out of style, Clarissa learned to love and make those simple 'comfort foods' and family favorites. As she grew - and her mom got busier with long work hours, Clarissa supported her mom by taking over most of the cooking duties around the home. By the time Clarissa started high school - she had absorbed her mother's approach to traditional, homestyle Italian dishes; and thanks to So Cal's great weather year round... a love of cooking on the grill. Fast forward 30 years and Clarissa has never stopped cooking. She continued to explore food, learning more from So Cal's amazing cultural variety, trying things out on her family and her friends... and always learning. Never content to merely cook a good meal, Clarissa developed the habit of talking sharing her ideas with family, friends and coworkers. After a lifetime of learning and experimenting, Clarissa's love affair with traditional Italian cooking, and 'comfort foods' has grown into a robust, creative and cross-cultural approach to cooking that still manages to remain 'accessible' to the rest of us. Now Clarissa brings her experience and her approach online through her blog - giving all of us a chance give ourselves, our friends and our family the benefits of a lifetime of passion and joy in cooking simply great meals.

3 responses »

  1. I love the way this sounds like a pecan pie bar, Clarissa. You are so clever and have so many delicious recipes… thanks! Hope you are well and enjoying the Season.

    Like

    Reply
    • Hey Robin,

      Thank you doll, i’m doing good! Holidays will be different this year, as my daughter and grandson moved over the summer. They still live in the area just not as close…. 😦
      My grandson has lived with me since he was three, so i have empty nest syndrome 😦
      Just taking things day by day….

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      Reply

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