Ingredients for Honey Pecan Finger Pies
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How to Make Honey Pecan Finger Pies
- Preheat oven to 375°F (190°C).
- In a large bowl, whisk together 1 1/4 cups all-purpose flour and 1/3 cup granulated sugar.
- Cut in 1/2 cup (1 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Press the crumb mixture firmly and evenly into the bottom of an ungreased 9x13 inch baking pan.
- Bake for 10-15 minutes, or until the edges are lightly golden brown.
- While the crust is baking, prepare the topping: In a medium bowl, combine 2/3 cup granulated sugar, 1/2 cup packed light brown sugar, 1/2 cup honey, 1 teaspoon vanilla extract, 1/4 teaspoon ground cinnamon, 1/4 teaspoon salt, and 1 1/2 cups pecan halves.
- Pour the pecan topping evenly over the baked crust.
- Bake for an additional 20-25 minutes, or until the topping is bubbly and golden brown. If the topping begins to brown too quickly, loosely cover the pan with aluminum foil for the last 5-10 minutes of baking.
- Let the bars cool completely in the pan on a wire rack before cutting.
- Once cooled, cut into 1 1/2 x 1-inch bars. Yield: Approximately 4 1/2 dozen.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
345g
Fat
103g
Carbs
41g
