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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 24 |
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From her show today-essentially a pecan pie filling on top of shortbread crust. She dipped one end of each bar in ganache, but I like it better without Ingredients:
2 1/4 cups butter, room temperature |
3/4 cup sugar |
3 eggs |
3/4 teaspoon vanilla |
4 1/2 cups flour |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
2 cups butter |
1 cup honey |
3 cups brown sugar, packed |
1 teaspoon lemon zest |
1 teaspoon orange zest |
1/4 cup heavy cream |
2 lbs pecans, coarsely chopped |
Directions:
1. Preheat the oven to 350 degrees F.
2. Crust:.
3. Cream butter and sugar in large mixing bowl, until light, approximately 3 minutes.
4. Add the eggs and the vanilla and mix well.
5. Sift together the flour, baking powder, and salt.
6. Mix the dry ingredients into the batter with the mixer on low speed until just combined.
7. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour.
8. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
9. Topping:.
10. Combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes.
11. Remove from the heat. Stir in the heavy cream and pecans.
12. Pour over the crust, trying not to get the filling between the crust and the pan.
13. Bake for 25 to 30 minutes, until the filling is set.
14. Remove from the oven and allow to cool.
15. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.
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