Families can be divided for a lot of reasons – money; family secrets; sibling rivalries. Or, in my family’s case, food network star Ina Garten, aka The Barefoot Contessa.
For years, my mom, aunts and grandmother have been Ina’s number one fans: they’ve bought every new Barefoot Contessa cookbook, my mom DVR’s almost every episode, and even keeps her flour and sugar in the same glass jars and salt and pepper in the same white ramekins that Ina Does. At every family holiday, you can pretty much bank on the fact that when you bite into one of the twenty five desserts on the table, when you ask for the recipe, you’ll hear “They’re Ina’s”, as if she’s a second cousin whose sitting in the next room or something.
And then, there’s my cousin Erin: she loathes Ina. The sheer thought of her standing in her beautiful hampton’s kitchen, with a denim or black blouse on, collar popped, cooking up something for Jeffrey before he gets home from work releases the steam from Erin’s ears. Perhaps it’s because she herself has a small bakery operation of her own in L.A., and Ina’s seemingly perfect desserts don’t live up to a Bella Boo Brownie or Max’s Monster Oatmeal Cookies. Or maybe it’s Ina’s exessive use of the word ‘Fabulous’ or the term ‘How easy is that?’
And then there’s those of us that are torn, like myself and some of my cousins. Because yes, Ina, like all Food Network stars, can make you crazy. We’re jealous of her kitchen, and her hampton’s house, and the fact that she gets to sit home and cook delicous food all day and get paid for it! WTF! But, I do think her recipes are delcious – they’re basic enough that 9 times out of 10 you’ll have most of the ingredients on hand, and can manage to put them together without burning the house down – and the woman loves her cocktails. I’ll drink to that!
One of Ina’s recipes that has become a Murphy Family Favorite is her Pecan Squares. There are 9 sticks of butter. NINE. N-I-N-E. Oh and, as if the squares themselves aren’t enough, she takes it up a notch and dips half of them in chocolate (see I knew there was a reason I liked this woman). This recipe goes on forever – you’ll have pecan squares for breakfast, lunch and dinner for a year, because one square inch of them is probably equal to your daily caloric intake. They are just sinful. But, the recipe is pretty involved – it feels like it takes forever to make them (I mean do you know how long it takes to unwrap nine sticks of butter? I’m sweating just thinking of it!)
So I was browsing online and found this delicous looking alternative for Ina’s 9-sticks-of-butter-bars (that’s what I’m renaming them) from Just a Taste, and it looked easy and equally as delicious!
Easier-than-Ina’s Pecan Bars
INGREDIENTS
FOR CRUST:
2 sticks unsalted butter, softened
2/3 cup packed brown sugar
2 2/3 cups all-purpose flour
½ teaspoon salt
FOR TOPPING:
1 stick (½ cup) unsalted butter
1 cup packed light brown sugar
1/3 cup honey
2 tablespoons heavy cream
2 cups chopped pecans
1) Preheat the oven to 350ºF and line a 9×13-inch pan with foil, leaving enough for a 2-inch overhang on all sides. (I sprayed my foil with non-stick cooking spray, just in case)
2) 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.
3) Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.
4) 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.
5) Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.
6) Return the pan to the oven and bake an additional 20 minutes.
7) Remove the pan and allow the bars to fully cool in the pan.
8) Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars.
9) *An optional, highly recommended last step, stolen from Ina – DIP THE ENDS IN CHOCOLATE! Milk or Dark – you won’t be sorry! I didn’t do it this time, but, it will only make them that much more amazing.
Well what’s the verdict? Could these put Ina out of business? I think so! They were absolutely delicious. Not quite as thick and hearty as hers, but that means you get to eat more of them! The same great flavor, without all the hassle, time, and BUTTER.
So Ina, how much easier was that?
BHW
June 7, 2012 at 7:59 am
Like you, I am torn. My husband gets a chuckle when Jeffrey comes bumbling into the kitchen and asks Ina stupid questions. Anyhoo, I’ve been wanting to make her pecan bars but the nine sticks of butter put me off. I’ll make your version and get back with ya!
andtheycookedhappilyeverafter
June 7, 2012 at 9:34 am
You will absolutely LOVE them! After having both versions, you would honestly never know the difference – and like I said, I highly recommend the chocolate dipping – you only live once right? enjoy!
atasteofmadess
June 7, 2012 at 3:15 pm
I love the last step. Dip in chocolate!? Sounds like pure heaven!
andtheycookedhappilyeverafter
June 7, 2012 at 4:07 pm
I made it sound like it’s optional, but it’s ACTUALLY mandatory 🙂
Claire
June 7, 2012 at 7:38 pm
Literally laughed out loud at this post. Such a great read
andtheycookedhappilyeverafter
June 8, 2012 at 12:47 pm
Thanks Claire!(love your pup!)
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Shelley
October 23, 2012 at 8:43 pm
OMG, this is now a favorite of my family and friends. Everyone who has had them just goes crazy over them. Thank you so much for sharing this one. I’m adding them into my box of homebaked yummy’s that I give to friends and co workers at Christmas.
andtheycookedhappilyeverafter
October 23, 2012 at 10:04 pm
Aren’t they the best Shelley? I don’t even consider myself a pecan pie fan but these are beyond amazing! I hope they continue to be a favorite dessert of yours for many months and holidays to come!
Shannon
October 26, 2012 at 6:05 pm
These….are…..AMAZING!!!! Absolutely amazing!!! It is now our family’s FAVORITE dessert!!!!
cynthia
November 10, 2012 at 12:30 pm
I have made these twice now..and they are quite delicious. There is a problem….the first time I made these..I followed the directions and cooking time and the outer edges of the bars were too hard after cooking. The last time I made them, I cut the cooking time almost in half..and the SAME thing happened. We all end up fighting for the middle bars because those are always PERFECT but the ones with an outer edge are a completely different story…any way to stop this from happening?
andtheycookedhappilyeverafter
November 10, 2012 at 9:19 pm
Hi Cynthia! That’s a really great question actually, as I admit the edges of mine get a little hard too! (Usually doesn’t stop me from eating them haha) I suppose it could be several things – but my suspicion is it could have something to do with the aluminum foil in that the edges are touching the foil which could be causing them to heat up a little faster than the rest of he batter. I would try maybe using parchment paper instead of foil or even just putting the crust/pecan mixture directly in the baking dish (greasing it first) and see if that doesn’t do the trick! I may even try that myself as I’m sure ill be makin loads of these in the next month or so! I hope this helps though – would love to hear back if you try it and have success!
Connie
November 19, 2012 at 3:00 pm
Can you make the crust with just a mixer and not use the paddle attachment?
andtheycookedhappilyeverafter
November 19, 2012 at 4:29 pm
Absolutely Connie! You could use a rubber spatula to cream the sugar and butter together, and then as you add the flour, you could even get right in there with your hands to mix the crust. Sometimes that’s the best way to get everything to combine evenly!
tina@tinavan.com
November 19, 2012 at 11:06 pm
Hi! I just made these and they turned out fantastic! My edges were a bit hard, I just cut about a 1/4 inch around the entire pan so they are all nice and soft now. My kids can eat the scraps! LOL! I was wondering if you can freeze these? and how long do they stay fresh in the fridge?
Thanks for the great recipe!
andtheycookedhappilyeverafter
November 20, 2012 at 9:02 am
I agree! The scraps are equally as delicious! I think that these would be fine in the fridge for up to a week – I personally don’t like to leave baked goods much longer than that, but I think a week would be fine. These also freeze really nicely too 🙂
Enjoy your Thanksgiving – and pecan bars!
Kim
November 21, 2012 at 1:06 pm
How important is it to use unsalted butter? I always use salted butter
andtheycookedhappilyeverafter
November 21, 2012 at 1:19 pm
Hi Kim! Ahh the salted vs. unsalted butter debate. From what I’ve read, the unsalted butter allows you to control the saltiness of the recipe, and being that these pecan squares do call for 1/2 tsp. salt as is, I would maybe recommend using the unsalted. However, also based on what I’ve read, the difference in the amt. of salt in the 2 versions is very slight, so I highly doubt if you used salted butter it would ruin the pecan squares – I usually just air on the side of caution w/ things like salt that have intense flavor.
I hope that helped!
Kim
November 21, 2012 at 2:23 pm
Thank you. I wonder if I omit the salt (since it is a small amount, and use salted butter if that would be good. I have heard that people do that sometimes in other recipes
Thelma Lane
December 8, 2012 at 7:57 am
I to L@VE these bars, but also found them hard around the edges. Do you bring the filling to a boil? I know I over cooked the first batch, but tired to watch the time on the second with still hard edges. Have you tried without paper liner? G@@D any way. Wonderful flavor. Thanks
andtheycookedhappilyeverafter
December 8, 2012 at 6:47 pm
That’s a great queastion Thelma! One I’ve definitely gotten before. I am suspect that it could indeed be the foil that makes the edges heat up and cook a little faster than the rest – may actually try them without the foil next time myself! If you try that and have success let me know!
Thelma Lane
December 8, 2012 at 8:36 pm
I will tomorrow is the day & will keep you posted…….;)
Lois
December 14, 2012 at 4:22 pm
If you put a narrow piece of foil on top of the pan, about an inch or so wide, it protects the edges from becoming quite as hard. Kind of like protecting a pie crust from getting too browned too early.
andtheycookedhappilyeverafter
December 15, 2012 at 10:43 am
That is an excellent tip Lois! Definitely goin to try it next weekend for my double batch of these 😉 thanks so much!
Pam Mc
June 21, 2018 at 5:53 pm
Yup, these were awesome! I sent a bunch to my DIL’s office. Rave reviews! Thanks!
andtheycookedhappilyeverafter
September 2, 2018 at 8:50 am
That’s great Pam! So glad you liked them!
jill Hornkohl
July 14, 2018 at 4:04 pm
These look scrumptious and very similar to a recipe I’ve been searching for for years. I first had “Peanut Butter Praline Bars” at a small restaurant in CT and became addicted. The owners, although very nice would not give me the recipe even though i wrote to Bon Appetit praising the bars and their restaurant and asking Bon Appetit to beg them for the recipe. How would you add peanut butter to this recipe? Many thanks
andtheycookedhappilyeverafter
September 2, 2018 at 8:50 am
Peanut butter would be such an interesting flavor combo Jill! I’d say you could probably incorporate the PB into the shortbread? This recipe looks like it incorporates the Pb into the actual shortbread vs having a PB filling on top of the traditional shortbread. https://bakeorbreak.com/2017/05/chocolate-peanut-butter-shortbread/
aislinne
August 4, 2018 at 9:29 pm
Ya know… those hard edges would be lovely crumbled into vanilla or butter pecan ice cream. 🙂
andtheycookedhappilyeverafter
September 2, 2018 at 8:46 am
I like the way you think girl!
Deb
August 10, 2018 at 10:35 am
I dont usually leave comments but I must this time. Made these today and followed the recipe exactly except used baking paper to line my tin. They are perfect, cut well, didn’t stick to paper and baked evenly throughout with no hard edges. And the taste! They are delicious. I will be worshipped by all I let have one. Thank you for the quick and easy recipe. Very grateful.
andtheycookedhappilyeverafter
September 2, 2018 at 8:46 am
This makes me so happy Deb! They really are the best aren’t they?