I have been wanting to bake for weeks now but felt held back by the part of me that had 100 pumpkin recipes on their mind but no pumpkin and the part of me that has been too tired with a husband at sea, a toddler to keep up with, pregnancy and most recently a stomach bug. So much fun right? The combo left me in bed unsure what to do except for watching Netflix, crocheting Yule presents and reading when I wasn’t Mommy-ing. Today, I finally got the push to make these pecan bars! You can make them two ways! One with Heath bar bits like I added here or alternatively with an extra half a cup of pecans and no Heath toffee. Up to you! It’s a very easy recipe to alter. I just happened to have Heath bar pieces my mother in law sent last week so I thought I would put them to use.
For the CRUST you will need:
*3 cups flour
*1 cup brown sugar
*1 cup/ 2 sticks melted butter (or butter substitute)
*1/2 teaspoon salt
For the FILLING you will need:
*1 cup brown sugar
*1 stick or half a cup of butter (or butter substitute)
*2 cups of pecans if not using Heath bar OR alternatively 1.5 cups pecans and half a cup to a cup of Heath bar bits. Crushed or whole are fine. I already had these crushed from a previous recipe. You can also simply use chocolate bits.
*1/3 cup honey (you can try maple syrup if looking for a vegan alternative but the flavor may be strong)
*2 tsp sweetened condensed milk (heavy cream was in the original recipe or you can use a nut milk)
*1 tsp vanilla (optional)
*1/2 tsp cinnamon or pumpkin spice (optional)
Start by preheating your oven to 350 degrees Fahrenheit. Then cover your chosen pan (I used glass) with non-stick aluminum foil. Or grease regular aluminum foil before use. I would suggest a deeper pan around two inches deep as the contents will bubble.
To make the crust mix all the ingredients well.
Dump into prepared dish and press down evenly from corner to corner.
Bake for 20 minutes.
About 5 minutes or so before the crust is done baking start the filling! Mix the butter, brown sugar, sweetened condensed milk and honey together in a pot. Stir on medium low for 2 minutes.
Mix in vanilla and spices if so desired. They are optional.
Add in pecans. Stir. Turn heat off and set aside until the crust is done.
When the crust is ready remove from the oven and immediately pour in pecan mixture. Use a spoon or other tool to even it out.
Bake 10 minutes before adding the Heath topping. Bake an additional 10 minutes after you have evenly added the topping. If you do not plan on adding a topping let bake untampered with for 20 minutes until done.
Once finished let cool completely before removing from pan using the foil and slicing into bars. Enjoy!