These pecan bars by Chef Sarah White have the perfect ratio of toffee to pecan to shortbread and are the not-too-sweet toffee pecan bars we’ve been searching for our whole lives. Just another thing to be grateful for.
MAKES 1 (13- BY 18-INCH) PAN
SHORTBREAD DOUGH
1 pound softened butter
6 ounces granulated sugar
½ teaspoon salt
3 medium eggs
Up to 3 cups all-purpose flour
Preheat oven to 325°F.
Using a paddle attachment, cream butter, sugar, and salt at low speed until smooth and evenly blended. Add the eggs and mix just until absorbed. Add flour until the mixture comes together.
Roll out on parchment placed on a half-sheet pan. Trim the dough to create clean edges and a tidy rectangle, and poke the dough with a fork to create pockets that will release steam as it cooks and help the shortbread retain its shape. Bake anywhere from 30–40 minutes. The shortbread is ready when the edges begin to turn golden brown and the center is just firm.
PECAN TOPPING
1 cup unsalted butter
1½ cups brown sugar
¼ cup granulated sugar
¼ teaspoon salt
¾ cups honey
⅓ cup heavy cream
1½ pounds toasted pecans, rough chopped
Shortbread (recipe above)
To make the caramel, heat butter, brown sugar, granulated sugar, salt, and honey to 257°F.
Turn off heat and whisk in cream, then add pecans to the caramel and pour over prebaked shortbread.
Bake an additional 5 minutes at 375°, until bubbly on sides.
KITCHENWARE AVAILABLE AT LA CUISINE
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