John Barricelli, a longtime friend of Martha Stewart Living and a very accomplished baker, created the recipe for these irresistible cookies. We’ve tried lots of pecan bars over the years, but John’s are the absolute best.
Recipe information
Yield
makes about 3 dozen
Ingredients
for the crust
for the filling
Preparation
Step 1
Preheat oven to 375°F. Make crust: Put butter and brown sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until light and fluffy, about 2 minutes. Mix in salt. Add flour, 1 cup at a time, mixing until fully incorporated after each addition. Continue mixing until dough begins to come together in large clumps.
Step 2
Press dough about 1/4 inch thick into a 9 by 13-inch baking pan. Pierce the dough with a fork. Chill until firm, about 20 minutes. Bake until golden brown, 18 to 20 minutes. Transfer to a wire rack to cool completely. Reduce oven to 325°F.
Step 3
Make filling: Place butter, brown sugar, honey, granulated sugar, and heavy cream in a saucepan over high heat. Bring to a boil, stirring constantly until mixture coats the back of a spoon, about 1 minute. Remove pan from heat; stir in salt, nuts, and vanilla. Pour filling into the cooled crust.
Step 4
Bake until filling bubbles, 15 to 20 minutes. Carefully transfer to a wire rack to cool completely. Run a paring knife around edges of the pan and invert onto cooling rack. Invert again onto a cutting board. Use a sharp knife to cut into 1 by 3-inch bars. Bars can be stored in an airtight container at room temperature up to 1 week.
