Pecan Pie Bars / Caramel Nut Bars

Recipe from Brûlé Bakery at a Cookie Demo for Schell Brothers in their ‘chefs kitchen’ in the model home at Welches Pond!

Brown Sugar Shortbread Crust

Yields 2 (two) half sheet pans

Ingredients:

• 908g (2lbs) — Butter

• 575g — Light Brown Sugar

• 14g — Salt

• 1400g — All Purpose Flour

Instructions:

• Paddle Butter and Brown Sugar until light and fluffy.

• Add Salt.

• Add Flour, in several additions, until dough clumps together.

• Press Dough into pan. (about 1400g per pan)

• Pierce Dough with a fork and chill until firm.

• Bake at 350F until golden brown. About 15-20 minutes.

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Pie Syrup Filling

Ingredients:

• 454g (1lbs) — Butter

• 220g — Brown Sugar

• 260g — Honey

• 9g — Salt

• 50g — Heavy Cream

• 10g — Vanilla Paste

• 454g (1lbs) — Pecans/Nuts

Instructions:

• Place Butter, Brown Sugar, Honey, Sugar, & Salt in a sauce pan and bring to a simmer.

• Add the Heavy Cream and cook about 1 minute until fully bubbling.

• Remove from heat and stir in Vanilla.

• Pour into cooled Brown Sugar Shortbread Crust.

• Top with Nuts.

• Bake at 325F until filling bubbles (15-20 minutes) * High Fan.

• Chill fully before cutting.