Pecan bars

Susette Kruckeberg, Versailles

Pecan bars (Makes 60 cookies)

Ingredients

For dough

• ½ cup of granulated sugar
• 12 tablespoons of butter
• 1¾ cups of all-purpose flour

For topping

• 1 cup of butter
• 1¼ cups of packed brown sugar
• ½ cup of honey
• ¼ cup of milk
• 2 cups of chopped pecans
• 1 cup of pistachio meats
• 1 cup of dried, chopped cranberries

Directions

• Heat oven to 350 degrees.
• Line a 9-by-13 inch pan with foil.
• In a large bowl, use an electric mixer to blend the sugar and 12 tablespoons of butter until creamy.
• Mix in flour on low speed until well combined.
• Press the mixture — it will be crumbly — into the prepared pan. Prick all over with a fork; then, bake for 20 minutes. Set aside to cool, but leave oven on.
• Meanwhile, in a medium sauce pan over medium high heat, bring the butter, sugar, honey and cream to a boil. Simmer, stirring frequently, until mixture reads 240 degrees F on a candy thermometer.
• Stir in pecans, pistachios and cranberries.
• Pour the mixture over baked crust; then, bake for 25 to 30 minutes until the mixture is bubbly all over. Let cool completely.
• Use foil to lift the entire slab from the pan. Cut into bars.

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