Have you been noticing that Summer seems to be slipping away and Fall is just around the corner? Are you thinking of Halloween, Thanksgiving, and other holidays? I sure am. I regret that summer has gone so quickly but I do look forward to fall baking and the holidays with family and friends.
Which leads me to my recent focus on pecans. Thanksgiving is on the way and my challenge is that I love love love pumpkin pie but my husband hates pumpkin pie. He loves pecan pie. (I bet I’m not the only one with that situation!) Now that wouldn’t be an issue if we didn’t frequently have limited fridge and oven space during the holidays. All the more reason why when I first saw a recipe for pecan bars I was totally excited. They can be made ahead and don’t need refrigeration, unlike pecan pie. Good for maximizing both oven space and storage space on the Holiday!
Several pecan bar recipes after the first one I tried, I’ve found THE ONE for me. The recipe that is the best- better than I’d ever imagined. True to form the bars don’t need to be refrigerated and can be made a bit ahead to keep Thanksgiving Day calm. This sweet treat still highlights pecans, which were used by people in North America long before the Europeans came over so they’re also true to the holiday.
The recipe I’m sharing today creates a delightful treat. As you bite into the bar, you first get a taste of the topping with the sweetness of brown sugar (my fave) and a bit of honey, nice crunch/chewiness of the pecans, and just a hint of cinnamon. That’s followed by the taste of the crust which is very rich and buttery while only slightly sweet, a nice contrast to the sweet and rich topping. Yum, I’m driving myself crazy with this!
I’ll give you the recipe shortly, but first I have to give kudos to the cookbook that published it- The Sono Baking Company Cookbook. I luckily found a copy used on Amazon for $ 9.00. It was rated in ‘good’ condition and it’s actually in great shape. Although knowing what I now know about the recipes, I would gladly pay full price for it! It is a wonderful book, giving clear recipes for great treats and instructions that include good hints to what the dough/baked item should look, feel and smell like. My kind of baking. I highly recommend the book.
A new learning for me: The base dough is made of “Pâte Sucrée” which is a lovely dough you can also use for pies, tarts and other treats. Pâte sucrée is the French term for a sweet pastry dough. It is a good name, because it’s a sweet (“sucrée) dough (“pâte”). It’s very easy to make- don’t worry about the French name- go for it!