The time has come to prepare for America’s favorite holiday…
When I was a growing up, I remember spending Thanksgiving day with either my Daddy’s side of the family or my Mama’s side of the family. Christmas would be spent with the other side of the family. This would flip flop on the following year. It continued this way for years… until my grandparents were no longer able to play host on holidays. Now that I’m the Mama/Mom/Ma (depending on who is calling on me), I have created my own tradition.
I call it
The Sunday before Thanksgiving Dinner.
I’ll be sharing more about that later.
It goes without saying that desserts are a significantly important part of this event. Today I began preparing for my Sunday before Thanksgiving Dinner by making
The instructions say to line the pan with foil. I line the pan with foil AND spray with non-stick cooking spray. One can’t be too careful.
No one will even miss the pecan pie!
This is how they are made…
- 2 sticks unsalted butter, softened
- 2/3 cup packed brown sugar
- 2 2/3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 stick (½ cup) unsalted butter
- 1 cup packed light brown sugar
- 1/3 cup honey
- 2 tablespoons heavy cream
- 2 cups chopped pecans
Preheat the oven to 350ºF and line a 9×13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.
First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.
Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.
While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.
Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.
Return the pan to the oven and bake an additional 20 minutes.
Remove the pan and allow the bars to fully cool in the pan.
Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.