Browned Butter Pecan Pie Bars
Author: 
Makes: 24 bars, at least!
 
Ingredients
Crust:
  • ¾ cup (1½ sticks) unsalted butter
  • ½ cup firmly packed light brown sugar
  • 2 cups all-purpose flour
  • ½ teaspoon salt
Filling:
  • ½ cup (1 stick) unsalted butter
  • 1 cup firmly packed light brown sugar
  • ⅓ cup sugar
  • ½ cup honey, maple syrup, light or dark corn syrup or Lyle’s Golden Syrup
  • ¼ cup heavy cream
  • ¼ teaspoon salt
  • 2 cups pecan halves, chopped fine
Instructions
  1. Position rack in center of oven. Preheat oven to 325°F. Line a 13x9-inch pan with aluminum foil or parchment paper extending over the short sides. Coat with nonstick spray; set aside.
  2. For the Crust: Melt the butter in a large saucepan just until it begins to brown – do not burn. Quickly whisk in brown sugar, then stir in flour and salt. Pat into even layer in prepared pan.
  3. Bake for about 20 to 25 minutes or until just beginning to color. Meanwhile make filling – you will want to pour filling over the warm base, so don’t dawdle!
  4. For the Filling: Melt the butter in a large saucepan just until it begins to brown – do not burn. Stir in brown sugar, sugar, honey (or liquid sweetener of choice), cream and salt and bring to a vigorous simmer, whisking often. Turn heat up and boil for about 2 minutes. Remove from heat and stir in pecans. Pour hot filling mixture over hot shortbread and spread into an even layer. Bake for about 20 to 25 minutes or until filling is bubbling. Place pan on rack to cool completely. Lift foil or paper ends up and bars will pop out of pan. Peel them away and cut bars into whatever size you like – these are rich! You will get at least 24 bars out of the pan. Store at room temperature in airtight container in single layers separated by parchment paper for up to 4 days.
Recipe by Bakepedia at https://www.bakepedia.com/browned-butter-pecan-pie-bars/