“Bourbon does for me what the piece of cake did for Proust.” –Walker Percy

Y’all. These are outrageously good. These are better than any pecan pie I’ve ever made or tasted. They have all the components that make you want just a bit more–sweetness, saltiness, acid from the orange, and a touch of bourbon.

I enjoy making pie crusts, but I’m all about easy too. These bars don’t require rolling, chilling, cold butter, cold water, or crimping like a pie crust would. But where they have welcomed shortcuts in preparation, they go beyond in taste. The bourbon, orange, and honey combination is divine. Try them today–you won’t regret it. 

ORANGE & HONEY PECAN SQUARES

Makes nine large, square blondies

INGREDIENTS

FOR THE CRUST

• 1 1/4 cups (150 g) all-purpose flour
• 2 tablespoons (25 g) sugar
• 8 tablespoons (112 g) unsalted butter, melted and cooled slightly
• 1/2 teaspoon kosher salt

FOR THE PECAN FILLING

• 1 1/2 cups (168 g) pecans (chop 1 cup and reserve 1/2 cup pecans whole)
• 5 tablespoons (70 g) unsalted butter
• 3 tablespoons (63 g) honey
• 1/2 cup (100 g) light brown sugar
• 1/2 teaspoon vanilla
• 1 teaspoon bourbon (optional, or sub for an orange liqueur or brandy)
• 1 tablespoon fresh orange juice
• 1 tablespoon orange zest
• 1/8 teaspoon kosher salt
• flaky sea salt for sprinkling (optional)

INSTRUCTIONS

Preheat the oven to 350 F. Grease and lightly flour an 8×8 baking pan. Whisk the flour, salt, and sugar together in a small bowl; pour in the butter and combine with a fork. Gather with your hands and place the mixture in to the prepared pan. Pressing from the center outwards, make the crust as flat and even as possible. 

Bake the crust in the preheated oven for approximately 18-20 minutes until it has turned golden. Let cool slightly.

While the crust is cooling, prepare the filling. Chop 1 cup of pecans and reserve leave 1/2 cup whole. On the stovetop, melt the butter on medium to medium-low heat. Once melted, add the honey, salt, brown sugar, and zest and cook until the sugar has dissolved. Turn the heat off; whisk in the vanilla, bourbon, and orange juice. Stir in the chopped and whole pecans.

Pour the mixture on top of the crust and smooth evenly. Bake for 23-25 minutes. Keep an eye on it after the 20 minute mark. It will be bubbly but the center should be a bit firm.