Pecan pie bars

Pecan pie bars are an irresistible combination of shortcrust pastry and pecans. They are impossible to stop eating and disappear in a single afternoon ;). They are baked in a rectangular tin and, once cooled, cut into squares and served that way. A wonderful sweet autumn treat and, at the same time, incredibly easy to make. The pecans can be replaced with walnuts and they will taste just as good :).

Ingredients for the shortcrust pastry:

• 230 g butter
• ⅔ cup soft light brown sugar
• 2⅔ cups plain flour
• ½ tsp salt

All the ingredients should be at room temperature.

Place the butter and sugar in the bowl of a stand mixer. Beat until light and fluffy. Add the sifted flour and salt. Mix until combined and the mixture resembles crumble.

Line a 23 × 33 cm baking tin with baking paper. Transfer the dough to the tin, press it evenly into the base and smooth the surface. Pre-bake at 175°C for approximately 20 minutes, or until golden brown. While the shortcrust pastry is baking, prepare the pecan filling.

Ingredients for the pecan filling:

• 115 g butter
• ¾ cup soft light brown sugar
• ⅓ cup runny honey
• 2 tbsp (30 ml) double cream
• 2½ cups pecans

Roughly chop the pecans.

Place the butter, sugar, honey and double cream in a small saucepan. Stir and bring to the boil. Cook for 1 minute over low heat, then remove from the heat, add the pecans and stir to combine.

Pour the hot mixture over the pre-baked base (which can also still be hot) and spread evenly. Return to the oven and bake for a further 20 minutes at the same temperature. Remove from the oven, leave to cool and cut into squares.

Pecan pie bars can be stored for up to 7 days at room temperature in an airtight food container.

Enjoy!