Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Martha's Pecan Bars 3.2 (348) 5 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on March 31, 2021 Rate PRINT Share Close Photo: Bryan Gardner Yield: 3 dozen Martha's pecan bars are the perfect combination of salty and sweet. Add them to your dessert rotation and everyone will be impressed. Ingredients For the Crust 1 cup plus 2 tablespoons (2 ¼ sticks) unsalted butter, room temperature plus more for the pan ¾ cup packed light brown sugar ½ teaspoon salt 3 cups all-purpose flour For the Filling ½ cup (1 stick) unsalted butter ½ cup packed light brown sugar ¼ cup plus 2 tablespoons honey 2 tablespoons granulated sugar 2 tablespoons heavy cream ¼ teaspoon salt 2 cups (8 ounces) pecan halves ½ teaspoon pure vanilla extract Directions Preheat oven to 375 degrees. Brush a 9-by-13-inch baking pan with melted butter. Line with parchment paper, leaving a slight overhang on all sides. Butter parchment; set aside. Make crust: Place butter and brown sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until light and fluffy, about 2 minutes. Mix in salt. Add flour, 1 cup at a time, mixing until fully incorporated after each addition. Continue mixing until dough begins to come together in large clumps. Press dough about 1/4-inch thick into prepared pan. Pierce the dough with a fork. Chill until firm, about 20 minutes. Bake until golden brown, 20 to 22 minutes. Transfer to a wire rack to cool completely. Reduce oven to 325 degrees. Make filling: Place ingredients in a saucepan over high heat. Bring to a boil, stirring constantly until mixture coats the back of a spoon, about 1 minute. Remove pan from heat; pour filling into the cooled crust. Bake until filling bubbles, 15 to 20 minutes. Carefully transfer to a wire rack to cool completely. Run a paring knife around edges of the pan and invert onto cooling rack. Invert again onto a cutting board. Use a sharp knife to cut into 1-by-3-inch bars. Bars can be stored in an airtight container at room temperature up to 1 week. Rate It PRINT