A buttery shortcrust base meets a rich layer of toasted pecans, brown sugar and honey, with none of the rolling or blind baking, plus one simple trick to keep the sweetness in checkLior Mashiach| Related TopicsA word of warning: This is a very American dessert, rich, sticky, nostalgic and unapologetically sweet. This is not the recipe to cut back on sugar. What should you do instead? Add salt. Do not skip a generous sprinkle of Atlantic sea salt or Maldon salt before serving. It balances the sweetness beautifully.I also recommend serving the bars with lightly whipped cream without added sugar. It makes each bite feel lighter and turns the dessert into something close to perfect.How to make pecan pie barsTips:Watch the pecans carefully while baking. If they begin to brown too quickly, cover the pan loosely with aluminum foilThe finished bars can be stored in the refrigerator for up to four daysPecan pie bars (Photo: Lior Mashiach)For the shortcrust base115 grams soft butter, at room temperature75 grams sugar1/4 teaspoon fine salt150 grams all-purpose flourFor the pecan filling100 grams light brown or demerara sugar100 grams dark brown sugar60 grams melted butter1 teaspoon cornstarch1/2 teaspoon salt250 grams honey2 teaspoons vanilla paste or vanilla extract2 large eggs250 grams toasted pecansTo serveAtlantic sea salt or Maldon saltPrepare the base: In a stand mixer fitted with the paddle attachment, beat the butter, sugar and salt until smooth and uniform. Add the flour and mix only until a dough forms.Line a 20-by-20-centimeter baking pan with parchment paper. Transfer the dough to the pan and press it into an even layer covering the bottom. Prick the surface with a fork to prevent it from puffing up, then refrigerate for at least 30 minutes.Heat the oven to 180 C, or 350 F, on convection mode.Transfer the pan from the refrigerator to the oven and bake for 15 to 20 minutes, just until the base begins to brown. Remove from the oven and let cool.Prepare the filling: In a bowl, whisk together both sugars, melted butter, cornstarch, salt, honey and vanilla. Add the eggs and whisk thoroughly. Fold in the toasted pecans.Pour the filling over the cooled base and spread it evenly.Return the pan to the oven and bake for 30 to 40 minutes, until the filling is set. If the pecans begin browning too quickly, cover the pan loosely with aluminum foil.Remove from the oven and let cool.Refrigerate for at least two hours to allow the filling to set completely.Sprinkle generously with Atlantic sea salt or Maldon salt, cut into squares with a sharp knife and serve chilled or at room temperature.Comments