A great alternative to pecan pie if you need to serve a large crowd or need a dessert for the holiday potluck. A delicious bite that doesn’t skimp on the flavor!
- 1 c (2 sticks) unsalted butter, at room temperature
- 1/3 c granulated sugar
- 2 large eggs, at room temperature
- 1/4 tsp. pure vanilla extract
- 2 1/4 c all-purpose flour
- 1/4 tsp. baking powder
- 1/8 tsp. kosher salt
- 1 c (2 sticks) unsalted butter
- 1/2 c pure honey
- 1 1/2 c firmly packed light brown sugar
- 1/2 tsp. freshly grated lemon peel
- 2 tbsp. heavy cream
- 4 c pecans, coarsely chopped
- Preheat the oven to 350°F.
- Prepare a half sheet (13x18-inch) pan with edges with baking spray.
- Beat the room temperature butter and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment, until light and fluffy, approximately 3 minutes.
- Add the eggs and the vanilla extract and mix well.
- In a separate bowl, sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined.
- The dough will be very sticky; sprinkle the dough and your hands lightly with flour.
- Press the dough into a half sheet pan, making an edge around the outside.
- Bake for 15 minutes until the crust is set but not browned. Allow to cool completely.
- Combine the butter, honey, brown sugar, and grated lemon peel in a heavy-bottomed saucepan.
- Cook over low heat until the butter is melted, using a wooden spoon to stir.
- Raise the heat and boil for 3 minutes. Remove from the heat.
- Stir in the heavy cream and pecans. Pour the mixture over the crust. Bake for 25-30 minutes, until the filling is set. Remove from the oven and let it cool completely. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.