12 tablespoons (1 ½ sticks) cold, unsalted butter
2 cups all-purpose flour
½ cup light brown sugar
½ teaspoon salt
2 heaping cups of whole pecans
8 tablespoons (1 stick) unsalted butter
1 cup light brown sugar
⅓ cup honey
2 tablespoons heavy cream
½ teaspoon salt
1 teaspoon vanilla extract
8 ounces good quality dark chocolate (optional)
Preheat the oven to 350℉. Line a 13 x 9 x 2 inch pan with parchment paper or foil leaving some excess hanging over the ends.
To make the shortbread, cut the butter into ½ inch cubes. In a food processor fitted with a metal blade, pulse the butter with the flour, brown sugar and salt until the mixture begins to form tiny lumps (the size of peas) and it looks sandy. This should take 30-45 seconds. Pour the mixture into the prepared pan and evenly press the shortbread into the pan. Bake until golden brown, about 18 - 20 minutes.
In the meantime, prepare the filling. Start by roughly chopping the pecans. Set aside. In a heavy saucepan over medium heat, melt the butter, brown sugar, honey, heavy cream and salt. Bring to a simmer and allow to bubble, stirring occasionally, for 1 minutes. Remove from the heat and add the vanilla extract and the pecans. Pour on top of the hot shortbread crust and spread as evenly as possible. Bake until bubbling evenly all over, about 14- 16 minutes.
Remove from the oven and allow to cool completely before lifting out of the baking pan. Cut into bars.
At this point you can serve the bars. If you prefer, melt the chocolate according to the package and dip the ends of the bars. Allow the chocolate to harden before serving or storing.
Source: Blue Eyed Bakers
Printed from Kristina's Confections