Given that my children are both still in college, I try to have plenty of snacks on hand, especially in the freezer. The one thing that is universally true about college students is they are always hungry… you thought I was going to say broke.. well, that too. Mom's house is a great place for dinner, snacks or any meal... plus they always have some friends with them.
So last year when Southern Living featured these pecan bars, I thought how great would that be… like a portable pecan pie. I knew the kids would love them.
Start by toasting 4 c. pecans in a 350 degree oven for ten minutes.
Next in a food processor, pulse ten to fifteen times, flour, powdered sugar and butter until the mixture is crumbly.
In a 9 by 13 inch pan, I only had two 9 by 9 inch pans, lined with aluminum foil and greased, press the flour mixture into a crust. Bake for 20 minutes in a 350 degree oven.
Meanwhile in a saucepan, bring the butter, honey and brown sugar to a boil. Add the pecans and set aside.
Once the crust has browned, remove from the oven, pour the pecan mixture over and return to the oven for 25 to 30 minutes.
Let the whole thing cool for at least 30 minutes. Lift the foil from the pan and cut into bars. I then placed them on a cookie sheet and flash froze them for another day.
Caramel Pecan Bars
4 c. coarsely chopped pecans
2 c. flour
2/3 c. powdered sugar
¾ butter, cubed and cold
½ c. brown sugar
½ c. honey…. You could substitute Karo syrup
2/3 c. butter