Pecan Pie Bars 🍂 I love to add joy and elevate every day which is why I partnered with @vanityfairnapkins to show you how to make our favorite pecan pie bars and set the perfect Thanksgiving day table. Vanity Fair® Entertain Napkins have a cloth-like feel so they look elegant on the dining table while also being super functional. They are thick enough to hold a sweet treat and extra absorbent in case there are any Thanksgiving day spills.

Pick up Vanity Fair® Napkins as an essential part to your Thanksgiving holiday table here: Vanity Fair® Napkins 🍂

Recipe below!

Pick up Vanity Fair® Napkins as an essential part to your Thanksgiving holiday table here: Vanity Fair® Napkins 🍂

The Best Pecan Pie Bars

Crust Ingredients

2 cups All purpose flour

1/2 cup confectionary sugar (powdered)

1/4 tsp Kosher salt

12 Tbsp unsalted butter, cold, diced

Filling Ingredients

12 Tbsp unsalted butter, room temperature

1 cup light brown sugar, packed

1/2 cup honey

1/4 cup heavy whipping cream

1/2 tsp kosher salt

1 tsp vanilla extract

3 cups pecans, chopped

Directions

1. Preheat your oven to 350˚F and line a 9×13 baking sheet with parchment paper (leave some paper hanging over the sides of the pan so you can lift it out later. Spray the sides with non-stick cooking spray and set aside.

2. In the bowl of a food processor, pulse together the flour, powdered sugar, salt and cold butter. Pulse until the mixture is crumbly. Pour the mixture on to your prepared pan, pressing the crust evenly into the sheet pan. I find it easier to lay another piece of parchment paper on top of the crumbly dough and use this to press down the mixture so it is more evenly distributed. You will also avoid all those finger prints imprinted into the dough. Bake at 350˚F for 18-20 minutes or until the crust edges are lightly browned. Remove from the oven and set aside while you finish the filling.

3. In a large saucepan, combine the brown sugar, salt, honey, butter, and cream. Bring to a boil then reduce heat and simmer for 2-3 minutes. Remove from heat and stir in vanilla and chopped pecans. Mixing well until everything is incorporated.

4. Pour hot pecan filling over your baked crust. Return to the oven and bake for another 20-25 minutes at 350˚ F until the top is bubbling and turns caramel color. Set the baking pan on a wire rack and cool completely to room temperature before cutting.

5. Once the pecan squares have cooled to a warm room temperature, lift the bars out of the pan and slice. Serve with vanilla ice cream. Enjoy!

   ** Tips: Store in an airtight container in the refrigerator for 5-7 days. When eating on the days to follow, allow to come to room temperature.

This is a paid #AD. As always, all thoughts and opinions are my own.