Martha Stewart's Pecan Bars
2 sticks(1 cup butter)
3/4 cup light brown sugar
1/2 teasp. salt
3 cups flour
Mix these together, press into 13x9 baking dish and “dock”(put fork marks all over the surface) Put into freezer until firm( at least 30 mins.)
Bake at 375 degrees for 20-22 mins.(light tan color)
Filling:
in saucepan place:
1/2 cup butter
1/2 cup brown sugar
2 Tablespoons white sugar
1/4 cup plus 2 Tablespoons honey
2 Tablespoons heavy cream
cook in pan a few minutes till butter is melted and it’s bubbly
add:
2 cups pecan halves
1/2 teaspoon vanilla
Pour onto baked crust and smooth out evenly. Bake at 325 degrees till filling bubbles, about 15-20 min.
Cool before cutting. Can store in air tight container for 1 week
3/4 cup light brown sugar
1/2 teasp. salt
3 cups flour
Mix these together, press into 13x9 baking dish and “dock”(put fork marks all over the surface) Put into freezer until firm( at least 30 mins.)
Bake at 375 degrees for 20-22 mins.(light tan color)
Filling:
in saucepan place:
1/2 cup butter
1/2 cup brown sugar
2 Tablespoons white sugar
1/4 cup plus 2 Tablespoons honey
2 Tablespoons heavy cream
cook in pan a few minutes till butter is melted and it’s bubbly
add:
2 cups pecan halves
1/2 teaspoon vanilla
Pour onto baked crust and smooth out evenly. Bake at 325 degrees till filling bubbles, about 15-20 min.
Cool before cutting. Can store in air tight container for 1 week
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