These Pecan Bars are one of the most used recipes from the Culinary Institute of America. I have seen various versions of these Pecan Bars but this one is the one we used in the bakery. The key is to boil the filling to 240 degrees or the filling will sag when it is cut. Otherwise this is the easiest of recipes to make.
While the CIA cuts these Pecan Bars into diamonds, we cut them into bars or into squares to avoid any loss of product. We used the squares for petit fours and they never failed to please. The baked bars or squares may be frozen.
For these Pean Bars, I don’t toast the nuts before using them as they bake in the oven. Make these once and I’m sure you will be adding them to your favorites list.
Base
1 1/4 cup flour all purpose flour (170 grams or 6 ounces)
1/3 cup sugar (70 grams sugar or 2 1/2 ounces)
1 1/2 sticks butter, cold (170 grams butter or 6 ounces)
2 egg yolks
Preheat the oven to 325 degrees. Line the bottom of a 9×13 inch pan with parchment paper. Spray the parchment and the sides of the pan. Set aside.
Processor Method
Place the flour in the bowl of a processor. Cut the butter into small pieces and place it over the flour. 
Process to cut the butter in until it is indistinguishable. Do not allow it to come together. 
Add the sugar and pulse in. 
Add the egg yolks 
and process until it forms a dough.
Mixer Method
Alternately, place flour, sugar and butter in a mixer bowl fitted with the paddle. Cut the butter in until mealy. Add the yolks. Mix together until it forms a dough.
Break pieces of the pastry off and distribute them around the bottom of the pan. 
Press them together to evenly cover the bottom of the pan. 
Press the sides down flat with the bottom of the crust. 
Bake 15 to 20 minutes until golden brown. Immediately upon removing from the oven take a spoon and press the crust against the side of the pan. 
Pecan Filling
8 ounces butter (225 grams)
1/2 cup honey 170 grams or 6 ounces)
1/4 cup granulated sugar (50 grams or 1 3/4 ounce)
1 cup + 2 tablespoons brown sugar (225 grams or 8 ounces)
1/4 cup cream
1 1/4 pounds medium to small chopped pecans (565 grams or 20 ounces)
Melt the butter, honey and sugars in a large saucepan. 
Bring to a boil and cook to 240 degrees F. 
Remove from the heat. Stir in the cream, then the pecans.
Immediately pour over base and smooth out. 
Bake exactly 25 minutes.
Cool completely. Trim edges. 
Cut 6 across and 4 down for the bars. Cut 6 across the narrow side and 8 down for squares.
Yield: 24 bars or 48 squares.
What a treat to find your blog. I want everyone to know about you. :) These pecan bars are the bomb!
Hi Maureen – I want everybody to know about me too! Thanks for your wonderful comments.
Great recipe – tested & tried! Where I live pecans are scarce, but walnuts and hazelnuts are abundant, so this is what I used. I added a sprinkle of fleur de sel (to the top after cooking) to complement the sweetness. Thanks for the great recipe!
Sounds wonderful Diane. The nut substitution would be great. Wow! living with an abundance of hazelnuts would be great. My youngest son would love the walnuts – one of his favorites is Baklava!
Hi Helen I tried the recipe today. Lovely it is! Will email you the picture of my Pecan Bars :)
For me these were a bit too sweet. Could I reduce a small amount of sugar in the pecan filling without compromising with the flavour and texture?
Hi Manisha: These, like Pecan Pie, are very sweet. I’m not sure about reducing the sugar as I have never made them any other way. My suggestion would be to cut the recipe in half and make it in a 8×8 pan , try reducing the sugar and see what happens. Let me know what happens if you do.
Sure :) will email the pic also right away.
Heaven in a 9×13 pan!! Thank you for the wonderful directions and to your husband for the marvelous pictures. I no longer feel intimidated by quality pecan bars. Hugs!!
Hi Mary. Mike and I appreciate your kind comments. Give these a whirl. They really re easy!
Helen, what a great alternative to making an entire pecan pie at Thanksgiving when only a few people crave it. This way I can freeze the extras for other events through Christmas.
Question….I don’t see your candy thermometer, do you use one that clips on the side of your pan, looks like a ruler? If not, what kind do you use. I always fret over not getting the correct temperature and I need a fool (idiot!) proof gadget.
Thanks!!
Kim
Hi Kim: I use both a Taylor Candy Thermometer or an instant read. As long as thermometer goes to 240 degrees it is fine.
Good idea about the pecan pie and freezing the remainder.
Yummy! And don’t waste the edges…crumble up and put on ice cream
Great idea Jill – if you don’t eat them while cutting like I do!!!
You never fail to come up with just the right recipe when I need one.i love that you use 9 x 13 pans, to go through all the prep and come out with a 9×9 that is gone in one breath is a waste. Happy halloween. Enjoy the beautiful fall colors of St. Louis. Mari
Hi Marilyn: Where did you get trim to a 9×9? You only trim off about 1/4″ all the way around so the ugly edges that are a bit hard are trimmed away? There is a photo of trimming them. You get 24 bars or 48 squares. If one can eat these rich bars in one breath, it is more than I could think of and these are one of my faves.
Love these, but they’re crying out for a chocolate drizzle, at least in my head.
Hi Hilda: Only you could put chocolate on everything!
Added to my to do list :) it looks delectable
Thanx Helen :)
Hi Manisha: These are well worth trying. I don’t think I every heard anyone say they didn’t care for them.