January 6, 2019 Pecan Sandie Bites... These are luscious caramel goodness. You can make them gooey or firm like Pecan Pie. I made them a little gooey this time.
You can't just eat one, so make sure you are cutting them in small squares, so when you eat 4 you can tell yourself you really only ate 1 regular sized one. These have such a caramelly taste that you are going to eat the entire pan. So cut them up first and put them in little baggies (for giveaways) and then eat one. Since the others are spoken for, you will just have the few you left for yourself to eat :)
These can be made and frozen once they are cut into small squares. Sometimes I just take out what is needed for a friend and the rest stay in the freezer. They don't take up much room and stack very nicely once bagged.
For the Crust
3/4 cup all-purpose flour, do not pack
1/4 cup cornstarch, I know it sounds like a lot
1/2 cup confectioner's sugar (powdered sugar)
1/2 cup cold butter-I use salted, do not substitute margarine, sliced into pieces
Use a 9x9 or 8x8 pan lined with either foil or parchment paper.
Put all the dry ingredients in a food processor, if you don't have one you can use your hands. You will pulse a couple of times to get a mix of dry ingredients and then add the butter and continue to pulse until you see little pea shaped balls. If mixing by hand just keep working the butter into the dry ingredients, you don't want to work too long as the heat of your hands tend to melt the butter.
Then pour this mixture into your prepared pan, and press down so that it reaches all corners of the pan and make it even all the way around so that it will bake evenly. Bake about 15-17 minutes at 350 degrees F, until set but not brown
You can also use pre-made sugar cookie dough or chocolate chip dough for the crust. It will still be delicious.
Leave the oven on to 350 degrees F
For the Filling
1 1/2 sticks of Butter
3/4 cup of brown sugar, you can use dark or light
3 Tbsp Honey
1 tsp Vanilla
2-3 Tbsp Heavy Whipping Cream
3 cups chopped Pecans
In a heavy saucepan over medium heat combine butter, brown sugar, honey and vanilla. Cook stirring until the sugar dissolves. Turn up the Heat but not on high, boil until you see a caramel color, this comes out more caramel tasting or you can boil for 3 full minutes and then add the Heavy whipping cream, well add either way. Add the pecans and stir and then pour over the prepared crust. Place in oven and cook for about 20 minutes or until all bubbly. I took mine out right at 18 minutes and it came out nice and chewy. It depends on if you want more of a consistency of Pecan Pie or more of a caramel with pecans. Let cook completely or place in the freezer/fridge until the bars set up and then cut in squares. I cut in one inch rows and then cut in 5-6 nuggets per row.
I know your mouth is now watering waiting to taste these little nuggets.
You can't just eat one, so make sure you are cutting them in small squares, so when you eat 4 you can tell yourself you really only ate 1 regular sized one. These have such a caramelly taste that you are going to eat the entire pan. So cut them up first and put them in little baggies (for giveaways) and then eat one. Since the others are spoken for, you will just have the few you left for yourself to eat :)
These can be made and frozen once they are cut into small squares. Sometimes I just take out what is needed for a friend and the rest stay in the freezer. They don't take up much room and stack very nicely once bagged.
For the Crust
3/4 cup all-purpose flour, do not pack
1/4 cup cornstarch, I know it sounds like a lot
1/2 cup confectioner's sugar (powdered sugar)
1/2 cup cold butter-I use salted, do not substitute margarine, sliced into pieces
Use a 9x9 or 8x8 pan lined with either foil or parchment paper.
Put all the dry ingredients in a food processor, if you don't have one you can use your hands. You will pulse a couple of times to get a mix of dry ingredients and then add the butter and continue to pulse until you see little pea shaped balls. If mixing by hand just keep working the butter into the dry ingredients, you don't want to work too long as the heat of your hands tend to melt the butter.
Then pour this mixture into your prepared pan, and press down so that it reaches all corners of the pan and make it even all the way around so that it will bake evenly. Bake about 15-17 minutes at 350 degrees F, until set but not brown
You can also use pre-made sugar cookie dough or chocolate chip dough for the crust. It will still be delicious.
Leave the oven on to 350 degrees F
For the Filling
1 1/2 sticks of Butter
3/4 cup of brown sugar, you can use dark or light
3 Tbsp Honey
1 tsp Vanilla
2-3 Tbsp Heavy Whipping Cream
3 cups chopped Pecans
In a heavy saucepan over medium heat combine butter, brown sugar, honey and vanilla. Cook stirring until the sugar dissolves. Turn up the Heat but not on high, boil until you see a caramel color, this comes out more caramel tasting or you can boil for 3 full minutes and then add the Heavy whipping cream, well add either way. Add the pecans and stir and then pour over the prepared crust. Place in oven and cook for about 20 minutes or until all bubbly. I took mine out right at 18 minutes and it came out nice and chewy. It depends on if you want more of a consistency of Pecan Pie or more of a caramel with pecans. Let cook completely or place in the freezer/fridge until the bars set up and then cut in squares. I cut in one inch rows and then cut in 5-6 nuggets per row.
I know your mouth is now watering waiting to taste these little nuggets.
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