After stirring up batches of these tasty bar cookies for many years, I know to include plenty on cookie trays. They have all the goodness of pecan pie and are so easy to serve to a crowd. —Debbie Fogel, East Berne, New York
Ingredients
- 2 teaspoons plus 1/2 cup butter, softened, divided
- 1/2 cup packed brown sugar
- 1 large egg yolk, room temperature
- 1-1/2 cups all-purpose flour
- topping:
- 1 cup packed brown sugar
- 1/2 cup butter, cubed
- 1/4 cup honey
- 1/2 cup heavy whipping cream
- 4 cups chopped pecans
Directions
- Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil with 2 teaspoons butter.
- In a large bowl, cream remaining butter and brown sugar until light and fluffy, 5-7 minutes; beat in egg yolk. Gradually beat in flour. Press into prepared pan. Bake until golden brown, about 15 minutes.
- Meanwhile, in a large saucepan, combine brown sugar, butter and honey. Bring to a boil over medium heat, stirring constantly; cook and stir 3 minutes. Remove from heat; stir in cream and pecans. Pour over crust. Bake until hot and bubbly, about 30 minutes. Cool completely on a wire rack.
- Lifting with foil, remove from pan. Cut into 24 squares. Cut squares diagonally into triangles.
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