Pecan Bars

Hello AGAIN! I promise I won't bug you anymore after this.

I had a couple of requests for the pecan bar recipe, so here it is...

Crust
1 1/4 pounds unsalted butter, room temperature
3/4 c granulated sugar
3 extra large eggs
3/4 tsp pure vanilla extract
4 1/2 c all purpose flour
1/2 tsp baking powder
1/4 tsp salt

Topping
1 pound unsalted butter
1 c good honey (as opposed to the bad kind ;)
3 c brown sugar, packed
1 tsp grated lemon zest
1 tsp grated orange zest
1/4 c heavy cream
2 pounds pecans, coarsely chopped

Preheat oven to 350.

for the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with paddle attachment, until light, about 3 min. Add the eggs and vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingred into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18x12x1 inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 min, until crust is set but not browned. Allow to cool.

For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil 3 min. Remove from heat. Stir in cream and pecans. Pour over crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 min, until filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.

****The filling will bubble over the edge. Place a larger baking sheet or aluminum foil on the lower oven rack, to catch the drips.****

Starbucks Carmel Apple Cider

Ingredients

* Apple cider
* 3/4-1 oz. Starbucks Cinnamon Syrup
* Whipped cream
* Starbucks Caramel Sauce

Directions

Steam or heat (stovetop/ microwave) desired serving amount of Apple Cider to 150 degrees. Add Starbucks Cinnamon Syrup to serving cup (3/4 oz. for a 12 oz. drink, 1 oz. for a 16 oz. drink). Pour on heated cider, leaving about 1/4 inch from the top of cup. Top with whipped cream and drizzle on Starbucks Caramel Sauce.