Ingredient List
- 12 tbsp unsalted butter (cold, cut into cubes)
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 tsp sea salt
| Preparation Time | 15-20 minutes |
| Cooking Time | 25-35 minutes |
| Total Time | 40-55 minutes |
| Level of Difficulty | Medium |
Step-by-Step Instructions
- Preheat oven to 350˚F (175˚C). Line a 9×13-inch baking pan with foil or parchment paper, leaving overhang for easy removal. Spray with non-stick cooking spray.
- In a food processor, combine flour, powdered sugar, and sea salt. Pulse to mix, then add cold diced butter. Pulse until mixture resembles coarse meal with pea-sized butter pieces.
- Press crust mixture evenly into prepared pan. Bake 18-20 minutes until set and edges are lightly browned. Remove and let cool slightly.
- In a large saucepan, combine brown sugar, honey, butter, heavy cream, and sea salt. Bring to boil over medium heat, reduce heat and simmer 2 minutes, stirring occasionally.
- Remove from heat, stir in vanilla extract and chopped pecans until well combined.
- Pour hot pecan filling over warm crust. Return to oven and bake 20-25 minutes until filling is bubbling and caramel-colored.
- Cool completely on wire rack, then lift bars from pan using paper overhang. Transfer to cutting board and cut into 2-inch squares. Serve at room temperature.
