Pecan Bars

Pecan Pie.  A little taste of Christmas.  Yum.  Well, here is pecan pie in bar version.  This post has 2 recipes because I wanted to make both to compare then post the one that I thought was best.  Well, I couldn't decide.  They both taste very different and are equally delicious!  So which ever one you pick you won't be disappointed.

Pecan Pie Bars

For crust:

2 sticks unsalted butter, softened
2/3 cup packed brown sugar
2 2/3 cups all-purpose flour
½ teaspoon salt

For topping:
1/2 cup butter
1 cup packed light brown sugar
1/3 cup honey
2 tablespoons milk
2 cups chopped pecans

Preheat the oven to 350ºF and line a 9x13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.

First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.

Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.

While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and milk in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.

Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.

Return the pan to the oven and bake an additional 15 minutes.

Remove the pan and allow the bars to fully cool in the pan.

Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.

Original recipe and be found HERE.

Salted Caramel Pecan Bars

1 cup chopped pecans

12 whole graham crackers

1 cup packed brown sugar

3/4 cup butter

2 Tbsp milk

1 tsp vanilla extract

1/4 tsp coarse salt

1 cup chocolate chips

Preheat oven to 350*.  Bake pecans in a single layer in a shallow pan for 10 minutes until toasted and fragrant, stirring halfway through.

Line a 15x10" pan with lightly greased foil.

Arrange graham crackers in a single layer in prepared pan.

Combine sugar, butter, and milk in saucepan.  Bring to a boil over medium heat stirring occasionally.  Remove from heat, stir in vanilla and pecans.  Pour mixture over crackers, spreading to coat.

Bake at 350* for 10 minutes until bubbly.

Remove from oven and top with 1 cup chocolate chips.  Let chips melt for 3 minutes then spread evenly and top with salt.  Allow to cool completely.  Refrigerate before serving.

Original recipe and be found HERE.