Tempt My Tummy - Pecan Pie Bars

Oh man, these are tasty! I had to give them all away or I would have eaten every last one one them. I'm not big on pecan pie but because of the shortbread crust these were entirely different, even a pecan pie loving friend thought they were awesome - so they should please everyone. They keep well so feel free to make them several days ahead of time.

Pecan Pie Bars
Makes 24 bars

For the Shortbread Crust:
1 1/2 sticks cold, unsalted butter
2 cups all-purpose flour
1/2 cup packed, light brown sugar
1/2 teaspoon salt

For the Pie Filling:
2 heaping cups of whole pecans
1 stick (1/2 cup) unsalted butter
1 cup packed, light brown sugar
1/3 cup honey
2 tablespoons heavy cream
1/2 teaspoon salt
1 teaspoon pure vanilla extract

Preheat the oven to 350 degrees Fahrenheit.

Line a 13 x 9 x 2-inch pan with parchment paper or foil leaving some excess hanging over the ends.

To make the crust, cut the butter into a 1/2-inch dice. Then, in a food processor fitted with a metal blade, process all the ingredients for the crust together until the mixture begins to form tiny lumps and appears downey, about 30-45 seconds. Put this mixture into the prepared pan and using your hands or a big spatula, evenly press the shortbread crust into the bottom of the pan. Bake in the middle of the oven until golden, about 18-20 minutes.

While the shortbread crust is baking, prepare the filling.

To make the filling, roughly chop the pecans. It's ok to have some whole pecans and some pecan pieces. Set aside. In a heavy saucepan over medium heat, melt the butter, brown sugar, honey, cream and salt. Bring to a simmer and allow to bubble, stirring occasionally, for about 1 minute. Remove from heat and stir in vanilla extract and pecans. Pour the pecan filling into the hot shortbread crust and spread as evenly as possible. Bake in the middle of the oven until bubbling evenly all over, about 12-15 minutes.

Cool completely, lift out of the baking pan using the overhanging parchment or foil and cut into bars. At this point, you can just start eating the bars, they are very tasty plain. You can also dip them in chocolate if that is your thing.

These bars will keep, covered, for at least 5 days at room temperature (if they last that long!).

This post has also been linked to:
Mouthwatering Monday at Southern Fairytale
Tempt My Tummy Tuesday at Blessed with Grace
Tuesday at the Table at All the Small Stuff
What's on The Menu Wednesday at Dining With Debbie
Hearth and Soul at A Moderate Life
Recipe Swap at Prairie Story (Thursdays)
Colleen's Fall Recipe Swap at Colleen's Kitchen (Fridays)