Description
Ina Garten’s pecan pie bars deliver classic Southern charm with a modern twist. Buttery shortbread crust cradles rich, caramelized pecans in a sweet filling that promises pure comfort and indulgence for holiday gatherings.
Ingredients
Scale
Main Ingredients:
- 2 pounds pecans, coarsely chopped
- 4 ½ cups all-purpose flour
- 3 cups light brown sugar, packed
- 2 ¼ pounds (1 pound + 1 ¼ pounds) unsalted butter, room temperature
- 1 cup good honey
Wet Ingredients:
- 3 extra-large eggs
- ¼ cup heavy cream
- ¾ teaspoon pure vanilla extract
- 1 teaspoon grated lemon zest
- 1 teaspoon grated orange zest
Dry Ingredients:
- ¾ cup granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Prepare the oven by heating it to 350 degrees Fahrenheit (175 degrees Celsius), ensuring the rack is positioned in the center.
- Craft the crust by using an electric mixer with a paddle attachment to cream butter and granulated sugar until the mixture becomes light and fluffy, approximately 3 minutes. Incorporate eggs and vanilla extract, mixing thoroughly. Sift flour, baking powder, and salt together in a separate bowl. Gradually blend dry ingredients into the wet mixture on low speed until just combined. Transfer the slightly sticky dough to a lightly greased 18 by 12 by 1-inch baking sheet, gently pressing and forming a small edge around the perimeter. Dust hands and dough with flour if needed. Bake for 15 minutes until the crust sets but remains pale. Allow the crust to cool completely.
- Create the topping by combining butter, honey, brown sugar, lemon zest, and orange zest in a heavy-bottomed saucepan. Melt ingredients over low heat, stirring consistently with a wooden spoon. Increase temperature and boil for 3 minutes, then remove from heat. Stir in heavy cream and chopped pecans until well integrated. Carefully pour the mixture over the cooled crust, spreading evenly to prevent seepage underneath.
- Return the pan to the oven and bake for 25 to 30 minutes until the topping sets and turns golden. Remove from oven and let cool completely at room temperature. Refrigerate when cool, wrapped in plastic wrap. Once chilled, slice into bars and serve.
Notes
- Cool the bars completely at room temperature before refrigerating to help the filling set perfectly and make cutting easier.
- Distribute the topping gently and evenly across the crust to ensure consistent flavor and texture in every single bite.
- Monitor the crust closely while baking, removing it just as it sets without letting it turn golden brown to maintain a delicate, tender texture.
- Dust your hands and work surface lightly with flour when handling the dough to prevent sticking, but use sparingly to avoid a tough crust.
- Ensure butter is softened but not melted when preparing the crust, creating a wonderfully crumbly and delicate base for your bars.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 711
- Sugar: 54 g
- Sodium: 67 mg
- Fat: 46 g
- Saturated Fat: 15 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 76 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 90 mg