Ingredients
Equipment
Method
Making the Crust
- Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides.
- In a medium bowl, whisk together the flour, brown sugar, and salt.
- Using a pastry cutter or your fingers, cut the cold, cubed butter into the flour mixture until it resembles coarse crumbs.
- Press the crumb mixture firmly and evenly into the bottom of your prepared pan. Bake for 18-20 minutes, or until the edges are lightly golden.
Preparing the Filling & Baking
- In a medium saucepan, combine the butter, brown sugar, and honey. Cook over medium heat, stirring constantly, until melted and dissolved.
- Bring the mixture to a boil and let it bubble for exactly one minute without stirring. Remove from heat.
- Carefully stir in the heavy cream and vanilla extract. Fold in the pecan halves until fully coated.
- Pour the warm pecan filling evenly over the pre-baked crust. Bake for 22-25 minutes, until the filling is bubbly and set around the edges.
- Let the bars cool completely in the pan on a wire rack. Once cool, sprinkle with flaky sea salt, cut into bars, and serve.
Nutrition
Notes
Toasting Pecans: For a deeper, nuttier flavor, toast the pecans in the oven at 350°F for 5-7 minutes before adding them to the filling.
Clean Cuts: Ensure the bars are completely cool before cutting. For extra clean slices, chill them in the refrigerator for 30 minutes and use a hot, clean knife.
Clean Cuts: Ensure the bars are completely cool before cutting. For extra clean slices, chill them in the refrigerator for 30 minutes and use a hot, clean knife.