Equipment
Ingredients
shortbread crust
- 225 g unsalted butter, cold, cut into 1cm pieces
- 320 g all-purpose flour
- 65 g granulated sugar
- 3 g fine sea salt
- 1 egg yolk, lightly beaten
- 30 ml ice water
pecan topping
- 225 g unsalted butter
- 100 g granulated sugar
- 200 g light brown sugar
- 85 g honey
- 9 g fine sea salt
- 120 ml heavy cream
- 10 ml vanilla extract
- 450 g pecans, coarsely chopped
Nutrition (per serving)
Method
Preheat your oven to 175°C (350°F).
Line a 13x9-inch pan with parchment paper, allowing a 5 cm (2-inch) overhang on the long sides, then grease the parchment with butter.
Pulse the flour, sugar, and salt in a food processor until combined.
Add the cold butter pieces and pulse until the mixture reaches the texture of coarse sand.
Add the egg yolk and pulse until the dough begins to clump together. If the mixture is too dry, add ice water 15ml at a time.
Press the dough firmly into the bottom of the prepared pan and 5 mm (1/4 inch) up the sides.
Bake the crust at 175°C (350°F) for 40 minutes or until light golden brown.
Remove the pan from the oven and reduce the oven temperature to 160°C (325°F).
In a saucepan, combine butter, sugars, honey, and salt over medium heat.
Bring the mixture to a simmer and cook for 4 minutes while whisking frequently.
Remove from heat and stir in the heavy cream, vanilla, and pecans until fully coated.
Pour the pecan mixture over the baked crust and spread evenly.
Bake at 160°C (325°F) for 20 to 25 minutes until the caramel topping is thickened.
Cool the bars completely in the pan on a wire rack for at least 1 hour.
Lift the parchment overhang to remove the bars from the pan and cut into 24 squares on a cutting board.
Chef's Notes
- For a crispier shortbread crust, ensure your butter is very cold and don't overwork the dough after adding the liquid ingredients. Chilling the dough briefly before pressing into the pan can also help.
- When making the caramel topping, resist the urge to stir constantly after it starts simmering. Allow it to bubble gently to develop the correct texture and color. Over-stirring can lead to crystallization.
- Toasting the pecans lightly before adding them to the topping can enhance their flavor and add a delightful crunch. Spread them on a baking sheet and toast at 160°C (325°F) for 8-10 minutes until fragrant.
- Cooling the bars completely is crucial for clean slicing. If you try to cut them while warm, the caramel will be too gooey and will likely ooze out, making for messy cuts.
Storage
Refrigerator: 1 week — Store in an airtight container.
Freezer: 3 months — Wrap individually in plastic wrap before freezing.
Reheating: Serve at room temperature or warm briefly in a 150°C (300°F) oven for 5 minutes.
