John Barricelli, a longtime friend of Martha Stewart Living and a very accomplished baker, created the recipe for these irresistible cookies. We’ve tried lots of pecan bars over the years, but John’s are the absolute best.

　　

Ingredients

makes about 3 dozen

　　

for the crust

1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperature

　　3/4 cup packed light brown sugar

　　1/2 teaspoon salt

　　3 cups all-purpose flour

　　

for the filling

1/2 cup (1 stick) unsalted butter

　　1/2 cup packed light brown sugar

　　1/4 cup plus 2 tablespoons honey

　　2 tablespoons granulated sugar

　　2 tablespoons heavy cream

　　1/4 teaspoon salt

　　2 cups (8 ounces) pecan halves

　　1/2 teaspoon pure vanilla extract

　　

Step 1

Preheat oven to 375°F. Make crust: Put 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.

　　

Step 2

Press dough about 1/4 inch thick into a 9 by 13-inch baking pan. Pierce the dough with a fork. Chill until firm, about 20 minutes. Bake until golden brown, 18 to 20 minutes. Transfer to a wire rack to cool completely. Reduce oven to 325°F.

　　

Step 3

Make filling: Place butter, brown sugar, honey, granulated sugar, and heavy cream 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; stir in salt, nuts, and vanilla. Pour filling into the cooled crust.

　　

Step 4

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.

　　Martha Stewart's Cookies