Pecan Pie Bars

What you'll need!

Crust

1 cup all-purpose flour

1 cup whole wheat flour

2/3 cup powdered sugar

3/4 cup butter, slightly chilled (I used unsalted butter; add 1/4 tsp. salt if using unsalted butter)

Filling

1/2 cup firmly packed brown sugar

1/2 cup honey

2/3 cup butter (I used unsalted butter; add 1/8 tsp. salt if using unsalted butter)

3 tablespoons whipping cream

3 1/2 cups coarsely chopped toasted pecans

Simon Says...

1. Heat oven to 350F degrees. Line a 13- by 9-inch baking dish with foil, lightly mist with nonstick spray, and set pan aside.
2. Make crust: In bowl of electric mixer, mix flour and powdered sugar. Cut in butter using the paddle (or use a pastry blender or fork if you don’t have an electric mixer) just until mixture resembles coarse meal. Pat mixture on bottom and slightly up the sides of the prepared pan. Bake for 20 minutes or until edges are lightly browned. Remove from oven (leave oven on) and cool.
3. Make filling: Bring brown sugar, honey, butter and whipping cream to a boil in a saucepan over medium-high heat. Remove from heat.
4. Sprinkle pecans over prepared crust, evenly pour hot filling over pecans, and bake for 25-30 minutes or until golden and bubbly. Remove from oven, cool completely, and then lift foil to remove cookies from pan onto a cutting board. Peel off and discard foil, and cut cookies into 60 pieces.

 Eat up!! I enjoyed mine with a little Blue Bell Homemade vanilla!