Savor the season with these divine pecan pie bars, featuring a warm cinnamon shortbread crust that complements the rich pecan pie filling to perfection. They're delightful as is or even more heavenly with a dollop of whipped cream or a scoop of vanilla ice cream on top!
Ingredients:
For the Cinnamon Shortbread Crust:
- 226 grams (2 sticks) unsalted butter, room temperature
- 150 grams (3/4 cup) light brown sugar, packed
- 312 grams (2 1/2 cups) all-purpose flour
- 15 grams (1 tablespoon) ground cinnamon
- 5 grams (1 teaspoon) salt
For the Pecan Pie Filling:
- 113 grams (1 stick) unsalted butter
- 200 grams (1 cup) light brown sugar, packed
- 79 ml (1/3 cup) honey
- 45 ml (3 tablespoons) heavy cream
- 5 ml (1 teaspoon) vanilla extract
- 270 grams (2 1/4 cups) chopped pecans
Optional Topping:
- Whipped cream or vanilla ice cream
Directions:
- Start by preheating your oven to 175°C (350°F). Line a 9x9 inch baking dish with parchment paper for easy removal.
- Cream the butter and brown sugar in a large mixing bowl until smooth. Then mix in the flour, cinnamon, and salt until the mixture achieves a crumbly texture.
- Press the shortbread crust mixture into the bottom of your prepared dish, creating an even layer. Bake this crust for 15 minutes, then take it out and set it aside.
- While the crust is in the oven, prepare the filling by melting butter in a saucepan. Stir in brown sugar, honey, heavy cream, and vanilla, cooking for a few minutes until everything is well combined. Add in the pecans and continue to stir for an additional minute.
- Pour the pecan mixture over the warm shortbread crust and return it to the oven. Bake for an additional 15-20 minutes, or until the filling is set and bubbly.
- Once done, remove from the oven and allow to cool. Slice into bars and serve as is or with a generous helping of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
These Ultimate Pecan Pie Squares are a simple and delicious way to enjoy the classic flavors of a pecan pie, especially during the holiday season. Enjoy!
