Show us your life: Favorite dessert

Today over at Kelly's Korner is "Show us your favorite dessert" and since dessert is my favorite meal, I eat a lot of these!!!

These pecan bars are a favorite in our house and we, or I should say, my husband,   gets many requests for these thick, gooey bars.  



Photo via the Barefoot Contessa cookbook.



If you are a fan of pecan pie but not too thrilled with the mushy filling, these are a great alternative.  And not just for Fall.   The pecan portion as this great honey taste and the shorbread portion is awesome!

These aren't from a recipe he came up with on his own but are from The Barefoot Contessa.   The Food Network website rates them as *easy* but I will have to disagree as I have watched the entire process.  But well worth the end product.   ***He did set our screen door on fire at our old house during one of the baking sessions with these babies....that should tell you something***   I didn't even want to know how he managed that.

Here is the recipe:

Pecan Bars

Crust  

             1 1/4 pounds unsalted butter at room temp.

                      3/4 cup granulated sugar

                          3  extra large eggs

                     3/4 teaspoon  pure vanilla extract

                   4 1/2 cups  all-purpose flour

                 1/2 teaspoon baking powder

                 1/2 teaspoon salt

Topping

            1 pound  unsalted butter

                    1 cup   honey

                   3 cups   light brown sugar, packed

              1 teaspoon grated lemon zest

              1 teaspoon grated orange zest

                   1/4 cup  heavy cream

              2 pounds  pecans, coarsely chopped

                                                                   Preheat the oven to 350 degrees.

For the crust, beat the butter and granulated sugar in the bowl of electric mixer fitted with a paddle attatchent, until light, approx. 3 minutes.   Add the eggs and the vanilla and mix well.   Sift together the flour, baking powder and salt.   Mix the dry ingredients into the batter with the mixer on low speed until just combined.  Press the dough evenly into an ungreased  18 x 12 x 1 inch baking sheet, making an edge around the outside.  It will be very sticky ; sprinkle the dough and your hands lightly with flour.  Bake for 15 minutes, util the crust is set but now browned.  Allow to cool.

For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy bottomed saucepan.   Cook over low heat until butter is melted, using a wooden spoon to stir.   Raise the heat and boil for 3 minutes.  Remove from heat.   Stir in the heavy cream and pecans.  Pour over the crust, trying not to get the filling between crust and the pan.    Bake for 25 to 30 minutes, until filling is set.   Remove from oven  and allow to cool.   Wrap in plastic wrap and refrigerate until cold.  Cut into bars. 

**Dip 1/2 the bar in warm chocolate if desired**

Thanks for stopping by