Pecan Cookie Squares
Description
These delightful cookie bars have a delicious caramel filling on top of a crisp brown sugar crust. It is much like a pecan pie mixed with a cookie. Who wouldn't love that?
Ingredients
18 T. unsalted butter, room temperature
3/4 c. light-brown sugar, firmly packed
1/2 t. salt
3 c. all-purpose flour
Filling:
8 T. unsalted butter
1/2 c. light-brown sugar, firmly packed
6 T. honey
2 T. granulated sugar
2 T. heavy cream
1/4 t. salt
2 c. pecan halves
1/2 t. pure vanilla extract
Directions
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Place rack in center of oven. Heat oven to 375 degrees.
Crust:
In the bowl of an electric mixer fitted with the paddle attachment, mix butter and brown sugar on medium speed until light and fluffy, about 2 minutes. Add salt, and mix to combine. Add flour 1 cup at a time, on medium speed, mixing until fully incorporated after each addition. Continue mixing until the dough begins to come together in large clumps.
Press dough about 1/4-inch thick into a 9-by-13-by-1-inch baking pan. Prick the pastry with the tines of a fork. Chill until firm, about 20 minutes. Bake until golden brown, 18 to 20 minutes. Transfer pan to a wire rack to cool completely.
Reduce oven to 325 degrees.
Filling:
Place butter, brown sugar, honey, granulated sugar, heavy cream, and salt in a medium saucepan over high heat. Bring to a boil, stirring constantly until mixture coats the back of a spoon, about 1 minute. Remove pan from heat; stir in nuts and vanilla.
Pour filling onto the cooled crust. Bake until filling bubbles, 15 to 20 minutes. Carefully transfer pan to a wire rack to cool completely. Run a paring knife around edges of the pan, and invert onto cooling rack, leaving the pastry on the rack. Invert rack with pastry onto a cutting board, leaving the pastry on the board, filling side up. Use a sharp knife to cut into 1-by-3-inch bars.
Store in an airtight container up to 1 week.