Delicious Pecan Bar Recipe
Author: Martha Stewart
Every Saturday I look forward to watching the shows on PBS. Here is a delicious buttery, honey flavored pecan bar recipe that I saw on Martha Stewart Cooking School on PBS. After watching this particular show I wanted to immediately make these pecan bars because they looked so good. The next day I made sure I had all the ingredients I needed and I made them. Not only did they look good but they were delicious. If you are a fan of honey and butter you will love these bars.
  • 1 cup plus 2 tablespoons unsalted butter, room temp
  • ¾ cup packed light brown sugar
  • 3 cups of flour
  • ½ teaspoon salt
  • The filling:
  • ½ cup butter (1stick)
  • ½ cup light brown sugar
  • ¼ plus 2 tablespoon honey
  • 2 tablespoons granulated sugar
  • 2 tablespoons heavy cream
  • ¼ teaspoon salt
  • 2 cups (8 ounces) pecan halves
  • ½ teaspoon pure vanilla extract
  1. Preheat oven to 375 degrees. Brush a 9-by-13 inch baking pan with melted butter. Line with parchment paper, leaving a slight overhang on all sides. Butter parchment paper; set aside.
  2. Make crust: place butter and brown sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until light and fluffy, about 2 minutes.
  3. Mix in salt. Add flour, 1 cup at a time, mixing until fully incorporated after each addition. Continue mixing until dough begins to come together in large clumps.
  4. Press dough about ¼-inch thick into prepared pan. Pierce the dough with a fork. Chill until firm, about 20 minutes (oops...I forgot to put mine in the refrigerator to chill, but they still came out fine). Bake until golden brown, 20 to 22 minutes. Transfer to a wire rack to cool completely. Reduce oven to 325 degrees.
  5. Make filling: Place ingredients in a saucepan over high heat. Bring to a boil, stirring constantly until mixture coats the back of a spoon, about 1 minute. Remove pan from heat; pour filling into the cooled crust.
  6. Bake until filling bubbles, 15 to 20 minutes. Carefully transfer to a wire rack to cool completely. Run a paring knife around edges of the pan and invert onto cooling rack. Invert again into a cutting board. Use a sharp knife to cut into 1-by-3-inch bars. Bars can be stored in an airtight container at room temperature up to 1 week.
Recipe by Cynthia Banessa at