Pecan Bars

Pecan Bars are a perfect festive holiday cookie! Nutty, caramel-y, buttery, and just SO good. Plus, they're made with honey instead of corn syrup.

The textures in this cookie are so perfect together. I love the crunch from the pecans, the sticky, gooeyness from the caramel-y filling, and the thick buttery shortbread base!

What's in Pecan bars?

Here's the list of ingredients you'll need to make these delicious pecan bars:

• unsalted butter- room temperature
• light brown sugar
• salt
• all-purpose flour
• honey
• sugar
• heavy cream
• salt
• pecan halves
• vanilla extract

How to make pecan bars

There are two components to these bars; the filling and the shortbread crust.

First, make the shortbread crust by creaming together the butter and brown sugar until it's light and fluffy, about 2 minutes. Then add in the salt and mix again.

Now, add in the flour, one cup at a time, mixing until fully incorporated after each addition. Mix until the dough starts to come together. It will be in large clumps.

Press the dough into a 9 by 13-inch baking pan. Pierce the dough with a fork to let air escape while baking. Then, chill for about 20 minutes. I like to preheat the oven while the dough chills- preheat to 375ºF. Bake the shortbread until it's golden brown, about 20 minutes.

Transfer the pan to a wire rack to cool completely and reduce the oven temperature to 325ºF.

Now it's time to make the filling! In a saucepan over high heat, melt together butter, brown sugar, honey, granulated sugar, and heavy cream. Bring to a boil, making sure to stir the mixture constantly, for about 1 minute. The mixture should be thick enough to coat the back of a spoon. Remove the pan from the heat; stir in the salt, pecans, and vanilla. Pour this filling over top of the cooled shortbread crust.

Finally, bake until the filling starts to bubble, about 15-20 minutes. Carefully transfer the bars to a wire rack to cool completely. Once cooled, run a knife around the edges of the pan and invert onto the cooling rack. Invert again onto a cutting board and cut into bars.

Recipe tips

• If the filling doesn't spread on it's own when you pour it over the shortbread, use an offset spatula to bring it to the corners. Don't worry too much though because it will spread out more evenly when it's in the oven.
• Use a very sharp knife to cut into bars
• Make sure to wait until these are completely cooled before you invert and cut! If you don't, the shortbread might crumble and crack.
• Use high quality honey that you like the taste of! The flavors will come through in the pecan bars filling.

If you make these, I would really appreciate if you left a comment and a rating below! Your support helps me continue to be able to bring you free recipes and content! You can also tag me on Instagram @lalaskitchentable if you make one of my recipes- I love to see what you’re making! 🙂

Pecan Bars

Pecan Bars are just irresistibly good! With a gooey pecan top and buttery shortbread bottom, you won't be able to have just one.

Shortbread Crust

• 1 cup plus 2 tbsp unsalted butter ((2 1/4 sticks))
• 3/4 cup light brown sugar (packed )
• 1/2 tsp salt
• 3 cups all-purpose flour

Filling

• 1/2 cup unsalted butter ((1 stick))
• 1/2 cup light brown sugar (packed)
• 1/4 cup plus 2 tbsp honey
• 2 tbsp granulated sugar
• 2 tbsp heavy cream
• 1/4 tsp salt
• 2 cups pecan halves ((8 ounces))
• 1/2 tsp vanilla extract

1. Using paddle attachemnt on an electric mixer, cream together butter and brown sugar on medium speed until light and fluffy, about 2 minutes. Mix in salt. Add flour, one cup at a time, mixing until fully incorporated after each addition. Continue mixing until dough comes together in large clumps.

2. Press dough about 1/4 inch thick into a 9 by 13-inch baking pan. Pierce the dough with a fork; chill until firm, about 20 minutes. While the dough chills, preheat oven to 375ºF. Bake shortbread until golden brown, about 20 minutes. Transfer the pan to a wire rack to cool completely; reduce oven temperature to 325ºF.

Filling

1. In a saucepan over high heat, melt together butter, brown sugar, honey, granulated sugar, and heavy cream. Bring to a boil, stirring constantly, about 1 minute. Mixture should be thick enough to coat the back of a spoon. Remove pan from heat; stir in salt, pecans, and vanilla. Pour filling over top of the cooled shortbread crust.

2. Bake until the filling starts to bubble, about 15-20 minutes. Carefully transfer the bars to a wire rack to cool completely. Once cooled, run a knife around the edges of the pan and invert onto the cooling rack. Invert again onto a cutting board and cut into bars. Store at room temperature up to 1 week.

Dessert