Honey Pecan Bars


Recipe courtesy of Lya Becnel, Caputo's Market, Salt Lake City

Serves 18 to 24 bars



  • 1/2 cup plus 2 teaspoons unsalted butter
  • 1/4 cup granulated sugar
  • 1 egg
  • 1/4 teaspoon vanilla extrract
  • 1½ cups all-purpose flour
  • Pinch of salt

Pecan topping

  • 3¼ cups (about 13 ounces) coarsely chopped pecans
  • 1/2 cup dark brown sugar
  • 1/4 cup light brown sugar
  • 1/2 cup honey
  • 1/2 cup plus 1 tablespoon unsalted butter
  • 1/4 cup cream
  • 1 teaspoon vanilla

Honey Pecan Bars

Click image to enlarge (photo jjava)


For the crust
Cream butter and sugar in a bowl. Beat in egg and vanilla. Combine flour and salt in a small bowl; add to the creamed butter, mixing until just combined. Press dough into bottom of a 8 x 11½-inch pan and freeze. Heat oven to 350˚F. Bake frozen crust until golden brown, 20 to 25 minutes.

For the topping
Bring sugars, honey, butter, cream and vanilla to a boil. Add pecans. Pour into the baked crust. Bake at 325˚ F until golden and bubbly, about 15 minutes.

Remove from oven and cool. Cut into bars and ready to serve.

Louisiana Recipes Weekly


Every Thursday you'll receive new recipes, events & festivals and more. See archive