2 1/2 pounds Sweet Tart Dough
Filling:
15 ounces Brown sugar
8 ounces Unsalted butter
14 ounces Honey
3 1/2 ounces Granulated sugar
2 pounds Pecans
4 fluid ounces Heavy cream
Yield: 8 Dozen
1. Roll the chilled dough out on parchment paper to fit the sides and bottom of a half-size sheet pan. Prick the surface of the dough with a fork and bake at 350°F (175°C) until the dough is light golden, approximately 15 minutes. If cracks develop during the baking process, patch with the leftover dough and return briefly to the oven.
2. Stir the brown sugar, butter, honey and granulated sugar together in a large saucepan. Bring the mixture to a full rolling boil. Boil the filling for three minutes.
3. Remove the pan from the heat and stir in the pecans and cream. Pour the filling into the baked crust.
4. Bake at 350°F (175°C) until light brown and bubbling, approximately 15 to 20 minutes.
5. Cool the pan on a wire rack completely before cutting. Cut into 2-inch (centimeter) squares then cut each bar in half on the diagonal to make the diamond shape.
Notes: Method: Bar Cookie
Filling:
15 ounces Brown sugar
8 ounces Unsalted butter
14 ounces Honey
3 1/2 ounces Granulated sugar
2 pounds Pecans
4 fluid ounces Heavy cream
Yield: 8 Dozen
1. Roll the chilled dough out on parchment paper to fit the sides and bottom of a half-size sheet pan. Prick the surface of the dough with a fork and bake at 350°F (175°C) until the dough is light golden, approximately 15 minutes. If cracks develop during the baking process, patch with the leftover dough and return briefly to the oven.
2. Stir the brown sugar, butter, honey and granulated sugar together in a large saucepan. Bring the mixture to a full rolling boil. Boil the filling for three minutes.
3. Remove the pan from the heat and stir in the pecans and cream. Pour the filling into the baked crust.
4. Bake at 350°F (175°C) until light brown and bubbling, approximately 15 to 20 minutes.
5. Cool the pan on a wire rack completely before cutting. Cut into 2-inch (centimeter) squares then cut each bar in half on the diagonal to make the diamond shape.
Notes: Method: Bar Cookie
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