I’m so excited to share one of my newest all-time favorite holiday recipes: Pecan Pie Bars. They are beyond amazing and are perfect for Thanksgiving and Christmas. Honestly, they are better than pecan pie, and they are so easy to prepare with no-mixer needed. Perfect for holiday parties, holiday gifts or family dinners, these Pecan Pie Bars last several days so they can be made ahead of time. The secret ingredient in this recipe is “I Can’t Believe It’s Not Butter“. Start the holiday season on the right track by choosing better for you foods that are delicious! Using “I Can’t Believe It’s Not Butter” can make a difference as you add fresh, buttery flavor to the foods you love, while reducing saturated fat and cholesterol compared to butter.
This recipe is a part of the “I Can’t Believe It’s Not Butter” Holiday Bake-Off later this week where I will receive an all expense paid trip to New York City for a Test Kitchen Tour at Unilever. I will be competing against some of the most talented baking bloggers I know. Also, I am announcing an awesome giveaway of some of my favorite baking products below. You can use some of these to make this recipe and enjoy year round. One lucky winner will receive all 3 of these products (see below) plus a coupon for a free “I Can’t Believe It’s Not Butter product”. To enter the giveaway, just leave a comment below. Entries close this Friday morning, November 12th. Part of the judging includes how many comments I receive so please enter the giveaway by leaving a comment below. This giveaway is to U.S residents only. Good luck and wish me luck too!
- Dualt 5 Speed Chrome Hand Mixer
- Le Crueset Enameled Stoneware Batter Bowl
- Nonstick Baking Pan
Pecan Pie Bars
2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup I Can’t Believe It’s Not Butter softened
2/3 cup I Can’t Believe It’s Not Butter
1/4 cup honey
1/4 cup light corn syrup
1/2 cup light brown sugar
1/4 cup heavy cream
3 cups chopped pecans
1 cup mini semisweet chocolate chips (optional)
1. Preheat oven to 350F.
2. For the crust, combine flour and granulated sugar in a large mixing bowl. Cut in 1/2 cup softened butter with a pastry blender until crumbly. Press dough evenly into a lightly greased 13- x 9-inch metal baking pan.
3. For the topping, combine 2/3 cup butter, honey, corn syrup and brown sugar in a heavy-bottomed saucepan. Cook over low heat until the butter is melted, stirring, whisking well. Stir in cream and bring to a boil 2 minutes. Add pecans, stirring well. Pour pecan mixture evenly over the crust. Top with chocolate chips, if desired. Bake 25 to 30 minutes or until the filling is set. Remove from the oven and cool before cutting. To slice into diamonds, refrigerate for 15 minutes. Slice into squares and then in half diagonally. Store covered at room temperature for up to 4 days.