Just Jenn Recipes

Pecan Bars

I wanted to use the leftover pecans from making cookies. These seemed like an easy jump. They are SO GOOD you just want to eat them standing up, right out of the pan. But don’t. It’s not attractive.

ingredients for the crust:
2 sticks butter
3/4 cups packed brown sugar
1/4 teaspoon salt
2-3/4 cups flour

ingredients for the filling:

1 stick butter
1/2 cup packed brown sugar
1/4 cup honey
2 tablespoons white sugar
2 tablespoons heavy cream (I use whole milk. Don’t tell anyone.)
pinch of salt
2 cups pecan halves
1 teaspoon vanilla

In the bowl of an electric mixer, cream the butter and brown sugar until combined. Add the salt, then slowly add the flour until the mixture is crumbly.
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Press into a 9″ x 13″ pan. Chill in the fridge for about 20 mins. Preheat the oven to 375 degrees. Prick the crust with a fork and bake for 17-20 minutes. Cool completely.

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Preheat the oven to 325 degrees. While the crust is cooling, make the filling. In a saucepan over high heat, melt the butter, brown sugar, honey, cream and white sugar. Stirring constantly. When it is all combined, take if off the heat and add the salt, vanilla and pecans. Mix together.

Pour on top of the cooled crust. Bake for 15-20 minutes. Cool completely. Using a sharp knife, cut into bars. Keep them in an airtight container at room temperature for up to a week.
pecan-bars4

pecan-bars4
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Pecan Bars

Ingredients:

Instructions:

6 Responses to “Pecan Bars”

  1. Pam Harris says:

    I can not wait to try these! For a couple of pecan pie lovers… well, I on my way to the kitchen right now!

  2. Natalie says:

    Okay, so I am a regular over at Clever Spoon and she mentioned you and posted a link. I’ve been oohing and aahing ever since. First, your recipies are extremely user friendly and the outcomes always looks professional — who couldn’t love that? I just wanted to mention how adorable your plating is. Where do you find those adorable dishes? And the cupcake holders for the Vegan Mini cupcakes? Too cute! I think I would definately cook more with so much to show them off with. Keep up the great work and I look forward to visiting your site now too :)

  3. Mallary Goldman says:

    In the instructions for the filling, after cooking, it reads to add the salt, pecans & vanilla. There is no salt in the list of filling ingredients. How much is needed? Thanks

  4. justJENN says:

    Yikes! I just put a pinch, sorry about that, I’ve amended the recipe! Thanks!

  5. Good day very cool site!! Man .. Beautiful .. Superb .. I’ll bookmark your blog and take the feeds also?I am glad to find so many useful information here in the put up, we want develop more techniques in this regard, thanks for sharing. . . . . .

  6. Jen says:

    I made these for Thanksgiving, and they were a huge hit! Now I’ve been requested to make them again for our NY Eve junk-food fest.

    As a suggestion, I used the dry toasted pecan pieces from Trader Joe’s. I think the pieces get coated more thoroughly, and make it MUCH easier to cut into squares.

    Thank you Jenn for your amazing recipes! I truly enjoy your sites, tweets, etc.

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