Thursday, November 19, 2009

Caramel Pecan Bars

3-1/12 cups coarsly chopped pecans
2 cups all-purpose flour
2/3 cup powdered sugar
3/4 cup butter, cubed
1/2 cup firmly packed brown sugar
1/2 cup honey
1/2 cup butter
3 Tbsp whippling cream

Arrange pecans in a single layer on a baking sheet. Bake at 350 deg. for 5 to 7 minutes or until lightly toasted. Cool on a wire rack 15 minutes or until completely cool.

Pulse flour, powdered sugar and 3/4 cup butter in a food processor 5 to 6 times or until mixture resembles coarse meal. Press crubs mixture evenly on bottom and 3/4 inch up sides of a lightly greased heavy duty aluminum foil lined 13x9 inch pan.

Bake at 350 deg. for 20 minutes or until edges are lightly browned. Cool on a wire rack 15 mintues or until completely cool.

Bring brown sugar, honey, 2/3 cup butter and whipping cream to a boil in a 3 qt sauce pan over medium-high heat. Stir in toasted pecans and spoon hot filling into prepared crust.

Bake at 350 deg. for 25-30 minutes or until golden and bubbly. Cool on a wire rack 30 minutes or until completely cool. When cool, using the aluminum foil as handles, carefully lift the tart from the pan and transfer to a serving tray. Cut into 12 squares.

Source: November 2009 Southern Living

No comments: