Ingredients for Pecan And Honey Bars
- 1 cup (2 sticks) cold unsalted butter, plus 1/2 cup (1 stick) unsalted butter
- Plain Flour
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon lemon zest
- 1/2 cup honey
- Brown Sugar
- Whipping Cream
- Pecans
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How to Make Pecan And Honey Bars
- Lightly grease a 14x11-inch swiss-roll tin.
- In a large bowl, whisk together 2 cups all-purpose flour and 1/2 teaspoon salt. Add 1 cup granulated sugar and 1 cup (2 sticks) cold unsalted butter, cut into cubes. Use a pastry blender or your fingertips to rub the butter into the flour mixture until it resembles coarse crumbs.
- In a separate bowl, whisk together 1 large egg and 1 teaspoon lemon zest.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Press the dough evenly into the prepared tin. Prick the pastry all over with a fork.
- Chill the crust in the refrigerator for 10 minutes.
- Preheat oven to 375°F (190°C).
- Bake the pastry crust for 15 minutes. Remove from oven, leaving the oven on.
- In a medium saucepan, combine 1/2 cup (1 stick) unsalted butter, 1/2 cup honey, and 1/2 cup packed light brown sugar. Heat over medium heat, stirring occasionally, until butter and sugars are melted and smooth. Bring to a boil, without stirring, for 2 minutes.
- Remove from heat and stir in 1/2 cup heavy cream and 1 cup pecan halves.
- Pour the honey-pecan mixture evenly over the baked crust.
- Return the tin to the oven and bake for 25 minutes, or until the topping is golden brown and set.
- Let the bars cool completely in the tin.
- Run a thin knife around the edges of the pastry. Invert the bars onto a baking tray. Place another tray on top and invert again to release from the tin.
- Cut into squares and serve.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
43g
Fat
32g
Carbs
4g
