Thanksgiving Pecan Pie Bars recipe

Today is Thanksgiving in the US. Happy Thanksgiving to ya’ll. I have something for you.
Pumpkin pie may always be on the list at Thanksgiving, but the true hero of the dessert table is pecan pie. And these ones come in bar form, so you can take them with you!

They’re pretty simple to make, you don’t need much kit, and they utilize a shortbread type of base. For a more UK alternative, check out good old apple crumble. You can't go wrong with that.

Pecan Pie Bars
For shortbread crust:
110g unsalted butter, softened
70g demerara sugar
170g plain flour
½ teaspoon salt

For topping:
50g unsalted butter
100g demerara sugar
60g honey
2 Tbsp double cream
150g chopped pecans

Makes about 12 square bars

Method
Preheat the oven to 180ºC and firmly line a 20x20cm/ 7x7-inch pan with foil, leaving enough for a 2-inch overhang on all sides.

First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.

Press the crust into the foil-lined pan and smooth down with the back of a metal spoon ensuring not to miss the edges. Bake for 18 minutes until golden brown.

While the crust bakes, prepare the filling by first melting the butter and sugar in a saucepan over low heat. Once most of the sugar has dissolved add the honey and double cream stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.

Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface. Return the pan to the oven and bake an additional 18 minutes.

Remove the pan and allow the bars to fully cool in the pan.

Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.

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