Monday, November 21, 2011

Pecan or Walnut Shortbread Bars

Walnut Shortbread Bars
Just a bite. Make it a sliver. Oh, how I admire those people. I always wonder if they really mean it. I mean usually I really want a giant piece but I try to be polite. After all, I could go back for more. I guess it has to do with self control. Something I’m not particularly good at.  But I try, I promise, I really do try. And of course, some days are better than others.

Which leads me to these cute little, yes little 2 bite bars. I love them. No they don’t have chocolate, but I still love them. Delectable, yes they are really delectable. I like that word. They are rich and sugary and well, you will probably want another one. What can I say?

I cut them for two bites.
I make these when my husband wants a pecan pie and I don’t. It satisfies him and most definitely satisfies me. They can be made with pecans or walnuts or even a combo. Sometimes you don’t want to make another pie for Thanksgiving but this suffices for those who might want something extra with that ubiquitous pumpkin pie.  And of course you could make it into a tart but then there goes the two bite rule.

These are fast, which I guess is good, since they disappear quite fast also. I think they are elegant, but I think nuts in general are elegant and decadent. I’ve never met a nut I didn’t like. So, instead of pecan pie this year, try these. I think, no, I know, you will like them. And don’t tell me if you cut them bigger than two bites.

Pecan or Walnut Shortbread Bars
Crust:
2/3c confectioners sugar
2c unbleached flour
2 sticks sweet butter

Preheat oven to 350. Grease a 9x13 pan.
Stir sugar and flour together. Cut in butter using 2 knives or a pastry blender, until fine crumbs form. Pat crust into prepared pan. Bake for 20 minutes and remove from oven.

Topping:
2/3c melted sweet butter
1/4c honey
1/4c maple syrup
3T Greek vanilla yogurt or heavy cream
1/2c brown sugar
3 1/2c coarsely chopped walnuts or pecans

Mix melted butter, honey, syrup, yogurt and brown sugar together. This will make a carmely syrup. Stir in nuts until well coated.  Spread over prebaked crust.

Return to oven and bake for 25 minutes more. Cool before tasting so they don’t burn your mouth.










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