Every Thanksgiving I yearn for Pecan Pie . this is the closest I have come to experiencing that taste minus the eggs . These bars are somewhat delicate to cut into once baked . I have found creating a sleeve of foil makes a fast job of removing the cookie out of the baking tray . Make sure the cookie is completely cool before cutting into squares .
Makes about 28 squares
Photograph by Rahul Mahtani
Grease a 13 by 9 inch baking pan and line the length with foil , enough to hang slightly over the edges .Set aside.
2 cups all purpose flour
2/3 cup powdered sugar
3/4 cup butter , softened
1/2 cup firmly packed brown sugar
1/2 cup honey
2/3 cup butter
3 tbs whipping cream
3 1/2 cups coarsely chopped pecans.
Preheat oven to 350 degrees
Sift together 2 cups flour and 2/3 cup powdered sugar . Cut in 3/4 cup softened butter using a pastry blender or fork until the mixture resembles coarse meal . Pat mixture on bottom and 1 1/2 inches up sides of lined baking pan .
Bake at 350 degrees for 20 minutes or until edges are lightly browned . Cool .
Bring brown sugar , honey ,2/3 cup butter and whipping cream to a boil in a saucepan over medium high heat . Stir in pecans , and pour hot filling into prepared crust .
Bake at 350 degrees for 25 to 30 minutes or until golden and bubbly . Cool completely before cutting into squares .