Pecan Bars

In case you still need a last minute secret Santa gift or are searching for a last minute holiday dessert. Maybe you need to make sure that you put a smile on that loved ones face, or make up for your "witty" comments you made last year. Whatever is on your last minute "To Do" list, you may need to add these bars. They are that good!

Pecan bars with a simple shortbread. Basically bite size pecan pie. Beware they might make you jump up and down. I swear I have seen it happen.

Shortbread...really who does not love shortbread. I think that Santa told me it was his favorite.

After baking off the shortbread and making the gooey pecan mixture, you spread out the goodness and bake until it bubbles.

Cut in to bite size squares and let your holiday bells ring!!!

Pecan Bars

From Martha Stewart's Cookies: The Very Best Treats to Bake and to Share (Martha Stewart Living Magazine)

For the crust:

1 cup plus 2 tablespoons (2 & 1/2 sticks of good old butter)

3/4 cups packed light brown sugar

1/2 teaspoon salt

3 cups flour

For the filling:

1/2 cup (1 stick of butter)

1/2 cup brown sugar

1/4 cup plus 2 tablespoons honey

2 tablespoons granulated sugar

2 tablespoons heavy cream

1/4 teaspoon salt

2 cups (8oz) pecan halves

1/2 teaspoon vanilla extract

Preheat oven to 375. Make the crust. Put butter and brown sugar into a bowel of an electric mixer fitted with a paddle attachment. Mix on medium speed until fluffy. Mix in salt. Add flour one cup at a time, mixing until fully incorporated after each addition. Continue mixing until the dough comes together in large clumps.

Press the dough about 1/4 inch thick into a 9 by 13 pan. Pierce with a fork. Chill until firm for about 20 minutes. Bake until golden brown about 18 to 20 min. Cool.

To make the filling, place the butter, brown sugar, honey, granulated sugar, and heavy cream into a saucepan on high heat. Bring to boil, stirring constantly until the mixture coats the back of a spoon.  Remove from the heat and stir in the salt, nuts and vanilla. Pour the filling into the cooled crust.

Bake until the filling bubbles, about 15 to 20 minutes. Transfer to a wire rack and let cool completely. Run a paring knife along the edges of the pan and invert onto a cutting board or cooling rack. Cut into bite size pieces. Bars can be stored in an airtight container for about one week. Enjoy!!!