Pecan pie is a family favorite; in fact, my Enthusiastic Kitchen Elf makes a version all by himself. His Espresso Browned-Butter Pecan Pie is amazing. So, when we were planning a grueling, albeit short, hike last weekend, Jake asked what treats I was going to pack. I decided to make some pecan pie bars.
- 2 C flour
- 1/2 C powdered sugar
- 3/4 C butter
- pinch of salt
- 1 T cold water
- 3/4 C (1-1/2 sticks) butter
- 1/3 C honey
- 3/4 C organic dark brown sugar
- 5 T organic whipping cream
- 2 C pecan pieces
- 2 C chocolate chunks or chips
ProcedurePreheat oven to 350 F. Place flour, powdered sugar, and salt into a mixing bowl. Rub in butter till the mixture resembles coarse breadcrumbs. Stir in water until the mixture forms a ball.
Press the dough into a 9"x13" baking pan and bake for 20 minutes until golden brown. In the meantime, make the topping. Melt the butter, honey, and sugar in a small saucepan. Bring to a boil and, without stirring, cook for 2 minutes. Remove from heat, stir in the cream and pecans.
Raise oven temperature to 375 degrees F. Spread chocolate over the crust, pour the topping over the melted chocolate, and bake for another 25 minutes.
Let cool completely. Cut into squares with a sharp knife dipped into very hot water.