I hope you are having a wonderful weekend! There is something about the weekend that makes me want to make yummy treats. I have a dear friend who is an amazing cook. Her name is Debi and everything she makes (like her Black Bean Lasagna) is fantastic. She is so sweet to our family and spoils us with many of her delicious recipes. The past couple months she has been sabotaging my diet (ha!) and bringing me plates of these most amazing, buttery, exotic Pecan Pie Bars. I seriously can’t stop eating them. They are everything I love in a treat. There is something about brown sugar and butter that combined makes me one happy gal. Add chopped pecans and a buttery crust and you have a dessert that I can’t stop craving. I was so happy Debi was willing to share her recipe with me (and all of you!). If you need a simple treat this weekend, this one’s a keeper!!

Deals to Meals, Recipe: Dessert, Recipe: Bars, Pecan Pie Bars, favorite dessert recipes

 

Pecan Pie Bars
Crust
  1. 1/2 cup corn starch
  2. 1 3/4 cups flour
  3. 1 cup powdered sugar
  4. 1/2 tsp. salt
  5. 1 cup cold butter, but into chunks
Topping
  1. 1 3/4 cups brown sugar
  2. 1/2 cup honey
  3. 1 1/2 tsp. vanilla
  4. 3 sticks salted butter
  5. 1/4 cup whipping cream
  6. 6-7 cups chopped pecans
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Instructions
  1. Preheat the oven to 350 degrees. Line a cookie sheet with aluminum foil (over the edges too). Spray generously with non-stick cooking spray. For the crust, use a food processor and blade attachment to break the chunks of butter up and blend with the dry ingredients. Do not blend too fine. Pat mixture down onto the foil and bake for 15 minutes. Remove from the oven and set aside. For the topping, put a sauce pan on the stove over medium heat. Then add the sugar, honey, vanilla and butter. When the mixture is smooth, boil with added heat for 5 minutes, as you continue to stir. Remove from the heat and add the whipping cream and pecans. Stir until all the pecans are coated.
  2. Pour the topping over the crust and bake 30-40 minutes. Watch after 30 minutes, so the nuts do not burn. Cool and cut.
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