This is definitely a keeper. Was a big hit at family Christmas gathering. I had to revise number 3 of the recipe. I used soft butter for the recipe and added 3 more tablespoons of soft butter to get it moist enough to stick together.
Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
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2 Hours, 15 Minutes
- 3 1/2 cups coarsely chopped pecans
- 2 cups all-purpose flour
- 2/3 cup powdered sugar
- 3/4 cup butter, cubed
- 1/2 cup firmly packed brown sugar
- 1/2 cup honey
- 2/3 cup butter
- 3 tablespoons whipping cream
- 1. Preheat oven to 350°. Line bottom and sides of a 13- x 9-inch pan with heavy-duty aluminum foil, allowing 2 to 3 inches to extend over sides. Lightly grease foil.
- 2. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until lightly toasted and fragrant, stirring halfway through.
- 3. Pulse flour, powdered sugar, and 3/4 cup butter in a food processor 5 to 6 times or until mixture resembles coarse meal. Press mixture on bottom and 3/4 inch up sides of prepared pan.
- 4. Bake at 350° for 20 minutes or until edges are lightly browned. Cool completely on a wire rack (about 15 minutes).
- 5. Bring brown sugar and next 3 ingredients to a boil in a 3-qt. saucepan over medium-high heat. Stir in toasted pecans, and spoon hot filling into prepared crust.
- 6. Bake at 350° for 25 to 30 minutes or until golden and bubbly. Cool completely on a wire rack (about 30 minutes). Lift baked bars from pan, using foil sides as handles. Transfer to a cutting board; cut into bars.
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