Pecan Bars

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

• 2 cups flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup butter, softened (1 stick)
• 1/2 cup sugar or 1/4 cup splenda sugar substitute, for baking
• 2 tablespoons vegetable shortening
• 1/2 cup butter, cut up (1 stick)
• 1/2 cup packed brown sugar or 1/4 cup brown sugar splenda sugar substitute
• 1/3 cup honey
• 1/4 cup sugar or 1/4 cup splenda sugar substitute
• 3 1/2 cups pecans, coarsely chopped (about 12-ounces)
• 1/4 cup heavy cream or 1/4 cup whipping cream

Recipe

• 1 preheat oven to 350 degrees.
• 2 prepare crust: grease 13 by 9 inch metal baking pan; line pan with foil, extending foil over short ends; lightly grease foil;(or line pan with release foil,(nonstick foil,but do-not grease.).
• 3 on wax paper or in bowl combine flour, baking powder, and salt.
• 4 in a large bowl beat butter, sugar, and shortening, on medium speed 2 minutes or until creamy, occasionally scraping bowl with rubber spatula.
• 5 reduce speed to low, gradually beat in flour mixture just until combined, occasionally scraping bowl.
• 6 sprinkle mixture into prepared pan; with fingertips, press dough evenly onto bottom of pan.
• 7 bake 25 to 30 minutes or until lightly browned; remove from oven; place on wire rack.
• 8 prepare pecan topping: in a 2-quart saucepan, combine butter, brown sugar, honey, and sugar; heat to boiling over mediun-high heat; stir in pecans and cream.
• 9 pour hot topping over warm crust; return pan to oven; bake 25 minutes or until top bubbles slightly in center.
• 10 cool pan on wire rack: when cool tannsfer foil to cutting board; carefully pull off foil from sides.
• 11 cut lenghtwise into 4 strips, then cut each strip crosswise into 12 bars, you should have 48 bars, enjoy.
• 12 store bars in tightly covered container, with wax paper between layers, at room temperature up to 1 week or in freezer up to 3 months.