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These turned out so good! Even if you don’t like Pecan Pie, I bet you will like these. This recipe seems like it has a little more to it but it really isn’t that hard to put together. It tastes like a caramelly pecany glazed cookie. How’s that for a description? Not even sure if those are words but seriously this is one yummy treat that you have to make! Rating: 5 Stars Difficulty of Recipe: 3 stars Things that I did differently: Nothing Things that I would change next time: Nothing Will I make this again? Yes Recipe from: Just a Taste
For crust: 2 sticks unsalted butter, softened
2/3 cup packed brown sugar 2 2/3 cups all-purpose flour ½ teaspoon salt
For topping: 1 stick (½ cup) unsalted butter 1 cup packed light brown sugar (I used dark) 1/3 cup honey 2 tablespoons heavy cream 2 cups chopped pecans
1. Preheat the oven to 350ºF and line a 9×13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.
2.First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.
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3. Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.
4. While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.
5. Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.
6. Return the pan to the oven and bake an additional 20 minutes.
7. Remove the pan and allow the bars to fully cool in the pan.
8. Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.