Thanksgiving cooking is under way.
I used to leave everything to the actual day but I've long since learned that it's just a way to drive myself completely bonkers, so for the past few years I've made sure to do as much as I can the day or two days before.....like the baking.
Instead of the traditional Pecan Pie, this year I'm going for the Pecan Pie bars, it's more of a way to make portion control easier....will stop me from being tempted into cutting huge slices and then gloming on a bunch of whipped cream....and I can just individually freeze the leftover bars too.
So here we go, this is how I make mine.
Pecan Pie Bars
Adapted from Gourmet
1 1/2 sticks unsalted butter
2 cups flour
1/2 cup light brown sugar
1/2 tsp salt
8 oz pecans (about 2 cups)
1 stick unsalted butter
1 cup packed light brown sugar
1/3 cup honey
2 tbsp buttermilk
1. Preheat oven to 350. Cut butter into 1/2-inch pieces. In a food processor, process the butter, flour, 1/2 cup light brown sugar and salt, until it starts to form small lumps. Pour onto a 19x13x2-inch pan and press evenly onto bottom. Bake shortbread in the middle of the oven until golden, about 20 minutes. While shortbread is baking, prepare filling.
2. In a food processor, coarsely chop the pecans. In a heavy saucepan, melt butter and stir in brown sugar, honey and cream. Simmer, stirring occasionally, for 1 minute.
3. Stir in pecans. Pour pecan mixture over hot shortbread and spread evenly. Bake in the middle of the oven until bubbling, about 20 minutes.
4. Cool completely in pan and cut into 24 bars. Will keep, covered, for 5 days at room temperature.