Beef and Latkes Raspberry Pecan Bars

In my globe, fall just wouldn't exist complete without a pecan recipe.  They are my favorite nut to bake with and this time of yr they seem to be especially perfect.  I decided on these Pecan Shortbread Confined because it brings my love of shortbread and pecan pie together in one recipe. And then proceed scrolling for the entire recipe!

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The shortbread crust is heavenly and using brownish sugar for the sweetener gives it an extra nutty season.  The topping is merely like the gooey goodness that we all know and dear from a pecan pie.  Together…they are absolute heaven.

To residue the sweet and salty in this recipe, I have added a sprinkle of kosher salt over the honey filling later baking.  Information technology helps cut through the sweetness and give the pecans an extra special season.  If yous are using salted pecans then you would want to skip this footstep.

Here are some other great recipes with pecans…Maple Pecan Scones, Honey Nut Rugelach, and Butter Pecan & Milk Chocolate Scrap Cookies.

How to Make your Shortbread Crust for these Pecan Shortbread Confined

The shortbread dough will look like this when you pour it into the pan but non to worry, it will come up together.  This insures an extra flaky and buttery crust.

Using your finger tips or the bottom of a glass, pack the shortbread down into the bottom of your greased pan.

Bake for 15 minutes or until the sides are starting to brown.  It will bake once more when nosotros add the topping, and so we don't want to over bake information technology now.

Preparing the Pecan Topping:

A rough chop on the pecans is all you lot need.

The topping ingredients get mixed together on the stove top.  In one case they come up to a eddy, add the vanilla and pecans.

Then cascade the entire mixture onto your cooled crust.  Bake once again for an boosted 15 minutes so allow it cool completely.

These confined would exist a fabulous improver to your vacation table or even just a weeknight dinner.  They can also hands be doubled and made in a 9×xiii pan, which is dandy for a crowd.  I hope your fall volition be better with these Pecan Shortbread Bars.  I know mine sure is.

Pecan Shortbread Confined

Buttery brown sugar shortbread is topped with a delicious honey pecan filling and sprinkled with kosher salt.

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Shortbread Crust

• i/2 cup butter {softened}
• ane/iii cup brown sugar {packed}
• 1/2 tsp salt
• 1 1/2 loving cup flour

Pecan Filling

• 1/4 cup butter
• 1/2 cup brownish carbohydrate {packed}
• ane/4 loving cup honey
• two tbsp heavy cream
• 1/two tbsp vanilla excerpt
• 2 cups pecan {roughly chopped}

Shortbread Crust

1. Preheat oven to 375 degrees and spray a 8x8 pan with not-stick spray, fix bated.  Using a mixer, cream together the butter and brown sugar until it is light and fluffy.  Add salt and flour, continue to mix until it resembles coarse crumbs.  Pour mixture into prepared pan and pat down into an even layer.  Bake for 15 minutes or until the sides start to brown.  Remove from oven and cool.

Pecan Filling

1. Once crust has cooled, preheat oven to 325 degrees.  Combine butter, dark-brown saccharide, honey and heavy cream in a small sauce pan over medium-high heat.  Stir mixture and cook until information technology boils.  Remove from heat, add together vanilla and stir.  Add pecans, stir and cascade filling over prepared crust.  Spread filling out if needed into an even layer and bake for xv-20 minutes or until filling is bubbly.  Remove from heat and sprinkle a pocket-sized corporeality of kosher salt over the top of filling.  Cool and cut your pecan shortbread bars into squares.  Store in an air tight container for up to five days or freeze for upwardly to three months.

•  Desire to use a 9x13 pan?  Double the ingredients and follow the directions.

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Source: https://practicallyhomemade.com/pecan-shortbread-bars/