Martha's Pecan Bars

Name: Martha's Pecan Bars
Ingredients: 1 cup plus 2 tablespoons (2 ¼ sticks) unsalted butter, room temperature plus more for the pan; 0.75 cup packed light brown sugar; 0.5 teaspoon salt; 3 cups all-purpose flour; 0.5 cup (1 stick) unsalted butter; 0.5 cup packed light brown sugar; 0.25 cup plus 2 tablespoons honey; 2 tablespoons granulated sugar; 2 tablespoons heavy cream; 0.25 teaspoon salt; 2 cups (8 ounces) pecan halves; 0.5 teaspoon pure vanilla extract

3.2

(347)

4 Reviews

By

Martha Stewart Editors

Updated on March 31, 2021

Yield:

3 dozen

Martha's pecan bars are the perfect combination of salty and sweet. Add them to your dessert rotation and everyone will be impressed.

Ingredients

For the Crust

1 cup plus 2 tablespoons (2 ¼ sticks) unsalted butter, room temperature plus more for the pan
¾ cup packed light brown sugar
½ teaspoon salt
3 cups all-purpose flour

For the Filling

½ cup (1 stick) unsalted butter
½ cup packed light brown sugar
¼ cup plus 2 tablespoons honey
2 tablespoons granulated sugar
2 tablespoons heavy cream
¼ teaspoon salt
2 cups (8 ounces) pecan halves
½ teaspoon pure vanilla extract

Directions

Preheat oven to 375 degrees. Brush a 9-by-13-inch baking pan with melted butter. Line with parchment paper, leaving a slight overhang on all sides. Butter parchment; set aside.
Make crust: Place butter and brown sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until light and fluffy, about 2 minutes. Mix in salt. Add flour, 1 cup at a time, mixing until fully incorporated after each addition. Continue mixing until dough begins to come together in large clumps.
Press dough about 1/4-inch thick into prepared pan. Pierce the dough with a fork. Chill until firm, about 20 minutes. Bake until golden brown, 20 to 22 minutes. Transfer to a wire rack to cool completely. Reduce oven to 325 degrees.
Make filling: Place ingredients in a saucepan over high heat. Bring to a boil, stirring constantly until mixture coats the back of a spoon, about 1 minute. Remove pan from heat; pour filling into the cooled crust.
Bake until filling bubbles, 15 to 20 minutes. Carefully transfer to a wire rack to cool completely. Run a paring knife around edges of the pan and invert onto cooling rack. Invert again onto a cutting board. Use a sharp knife to cut into 1-by-3-inch bars. Bars can be stored in an airtight container at room temperature up to 1 week.