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A pecan praline topping on a shortbread crust.
Preheat the oven to 350 F. Grease the bottom and sides of a 13 x 9 inch pan.
To make the crust, cream the butter and sugar in a mixing bowl using a hand or stand mixer until butter becomes fluffy. Add the eggs and vanilla and mix well.
In a separate bowl, sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter about 1 cup at a time until it’s all incorporated. The dough will become sticky, so you may need to combine it with your hands (flour your hands first if you do).
Flour your hands and press the dough evenly into the greased pan, making lip around the outside edges. Bake for 20-25 minutes. Remove pan from oven, set it on a rack and allow to cool. Keep the oven on.
While the dough is cooling, make the topping. Combine the butter, honey, and brown sugar in a saucepan and cook over low heat until the butter is melted, stirring often. Bring to a boil and boil for 3 minutes. Then remove pan from heat. Stir in the heavy cream and pecans.
Pour mixture over crust, starting in the middle and using a spatula to press it out to the edges. Do not let the topping flow over the edges of the crust! Bake for 15-20 minutes, or until the topping is set. Remove from oven and allow to cool.
Once pan has reached room temperature, wrap in plastic wrap and refrigerate for an hour to prevent the crust from crumbling while cutting. Then you can cut it. After cutting, store in an airtight container in a cool, dry place.
Recipe slightly adapted from Ina Garten.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!