Kentucky Pecan Bars Recipe | Damaris Phillips

Difficulty: Easy

Yield: 36 bars

Nutritional Information (per serving 1 of 36 bars): Calories 185; Total Fat 10 g; Saturated Fat 4 g; Carbohydrates 22 g; Fiber 1 g; Sugars 16 g; Protein 2 g; Cholesterol 28 mg; Sodium 29 mg.

Total Time: 2 hr 15 min

Preparation: 20 min
Resting: 45 min
Baking: 1 hr 10 min

Ingredients

Crust:

Nonstick spray
2 cups all-purpose flour, plus extra for dusting
2 tablespoons sugar
1/4 teaspoon fine salt
12 tablespoons cold unsalted butter, diced into small pieces
3 to 4 tablespoons ice-cold water

Filling:

1 2/3 cups pecans
6 ounces white chocolate, chopped
1 cup honey
2/3 cup packed light brown sugar
3 large eggs
2 tablespoons unsalted butter, melted
2 tablespoons all-purpose flour
2 tablespoons bourbon
Zest of 1 orange
1 teaspoon vanilla extract

Directions

For the crust: Move the oven rack to the lowest position and preheat the oven to 400F. Spray the bottom and sides of a 9-by-13-inch baking dish with nonstick spray.
In a food processor, pulse flour, sugar, salt, and butter until the butter pieces are pea-sized. Gradually add the ice water, one tablespoon at a time, pulsing until the dough starts pulling away from the sides. Transfer the dough to a floured surface, bring it together, and shape into a rectangle.
Roll the dough to 1/8-inch thickness into a rectangle about 13 by 15 inches. Trim edges and press the dough into the prepared pan, lining the bottom and about halfway up the sides (trim the sides as needed). Prick the dough a couple of times with a fork. Cover with aluminum foil and fill with pie weights or dried beans.
Bake until the crust begins to firm, about 15 minutes. Remove the weights and foil, then continue baking until lightly golden, about 5 more minutes. Let cool completely.
For the filling: Lower the oven temperature to 350F. Spread pecans on a baking sheet and toast until fragrant and lightly browned, about 810 minutes. Cool, then chop coarsely.
Fill a small saucepan with a few inches of water and bring to a simmer. Place the chopped white chocolate in a heatproof bowl set over the saucepan (bowl should not touch the water) and stir until melted and smooth. Spread the melted white chocolate evenly over the cooled crust and allow it to set.
Using an electric mixer, beat the honey and brown sugar until smooth. Add the eggs and beat well. Pour in the melted butter while mixing, then add the flour, bourbon, orange zest, and vanilla extract.
Sprinkle the toasted pecans over the white chocolate layer, then pour the honey mixture evenly on top.
Bake until the filling's surface is golden and the center is set, about 3040 minutes. Cool, then cover and chill in the refrigerator.
Once chilled, cut into 36 equal bars and serve.