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Sweet and sticky honey-pecan filling inside a crumbly shortbread crust.
1. Preheat the oven to 350°F. Lightly grease an 8-inch square baking pan.
2. Place the flour, powdered sugar, and 1 stick of butter in the bowl of a food processor and pulse until the dough comes together. Press the dough evenly over the bottom of the prepared pan. Bake for about 25 minutes, until golden brown. Remove pan from the oven and set on a wire rack to cool off just a bit. Then chill the crust in the refrigerator for 15 minutes.
3. Combine the remaining 3/4 stick of butter, brown sugar, and honey in a medium saucepan over medium-low heat, stirring until the mixture comes to a boil. Then cook for 5 minutes without stirring. Meanwhile, place the cream in a medium bowl.
4. Add the honey mixture to the bowl with the cream and whisk until well combined. Stir in the pecans. Pour the filling over the cooled crust. Bake for about 25 minutes, until the filling is bubbling. Remove from the oven, set pan on a rack and let it cool for 30 minutes. Then run a knife around the edge of the pan and let the bars cool completely before cutting into squares.
Adapted slightly from The Rosie’s Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book.
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
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!