Q1: Why is my filling runny?

The two most common culprits are not boiling the caramel for long enough on the stovetop, or not letting the bars cool and chill completely before cutting them. The 3-minute boil and the final chill are both crucial steps for a perfectly set filling.

Q2: Can I use a different kind of nut?

Yes, absolutely! These bars would also be fantastic with chopped, toasted walnuts.

Q3: Can I make this in a 9x13-inch pan?

Yes! This is a very large, party-sized recipe. To make it in a standard 9x13-inch pan, you will need to halve the entire recipe for both the crust and the filling.

Q4: Do I have to use honey in the caramel?

The honey provides a wonderful, floral sweetness and a chewy texture. If you prefer, you can substitute the honey with an equal amount of light or dark corn syrup for a more classic pecan pie flavor.

Q5: Can I add chocolate to these bars?

That sounds delicious! For a decadent twist, you can sprinkle about 1 to 2 cups of semisweet or bittersweet chocolate chips over the hot, par-baked crust before you pour on the caramel topping.

Pecan Pie Bars (An Easy Holiday Showstopper!)

A rich and decadent recipe for classic Pecan Squares, perfect for a holiday dessert platter. This bar cookie features a tender, shortbread-like crust made with butter and eggs. The crust is par-baked and then topped with a sweet, gooey filling reminiscent of pecan pie, made by cooking butter, honey, and brown sugar into a caramel-like sauce and stirring in a generous amount of coarsely chopped pecans. The entire dessert is baked until the filling is set, then chilled completely before being cut into squares.

Author: Evelyn

Ingredients

For the Crust:
1 1/4 pounds (5 sticks) unsalted butter, at room temperature
3/4 cup granulated sugar
3 extra-large eggs
3/4 teaspoon pure vanilla extract
4 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
For the Topping:
1 pound (4 sticks) unsalted butter
1 cup good honey
3 cups light brown sugar, packed
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/4 cup heavy cream
2 pounds pecans, coarsely chopped

Instructions

Preheat the oven to 350°F.
Make the Crust: In the bowl of an electric mixer, beat the room-temperature butter and granulated sugar for about 3 minutes until light. Add the eggs and vanilla and mix well.
Sift together the flour, baking powder, and salt. On low speed, mix the dry ingredients into the batter until just combined.
Press the sticky dough evenly into an ungreased 18x12x1-inch baking sheet, making a slight edge around the outside. Bake for 15 minutes, until the crust is set but not browned. Let it cool.
Make the Topping: While the crust cools, combine the butter, honey, brown sugar, and citrus zests in a large, heavy-bottomed saucepan. Cook over low heat, stirring, until the butter is melted.
Raise the heat and bring the mixture to a boil for 3 minutes.
Remove the pan from the heat and stir in the heavy cream and the chopped pecans.
Pour the pecan topping over the cooled crust and spread it evenly.
Bake for 25 to 30 minutes, until the filling is set.
Let the pan cool completely, then wrap it in plastic wrap and refrigerate until cold to ensure clean cuts. Cut into bars and serve.

Notes

This recipe makes a large batch of bars, making it ideal for a party, potluck, or holiday gifting.
The crust dough will be very sticky; the recipe suggests lightly flouring your hands to make pressing it into the pan easier.
It is crucial to let the finished bars cool completely and then chill them in the refrigerator before cutting. This step is essential for the gooey topping to set properly, allowing for neat squares.
This is a very rich dessert, so small squares are recommended.

Find it online: https://cookupjoy.com/pecan-pie-bars-2/