We’re less than 24 hours far from the biggest meals day of the 12 months, when our stomachs face off in opposition to tryptophan and our skinny jeans get the heave-ho in choose of sweatpants. Are you geared up?

I’m just about to board a aircraft to move domestic to San Diego, in which my parents were feverishly at work ironing desk runners, writing area playing cards, and preparing to welcome a dozen own family contributors and pals at our Turkey Day table. The infrared turkey fryer has been fetched from its spot in the garage. The 24-Hour Salad is on hour 14. And the Pumpkin Bars are prepared for slicing.


There's an entire lot to be pleased about this Thanksgiving, as it’s been a crazy awesome couple of weeks. i used to be capable of percentage with you the information approximately the release of my e-book, and simply remaining Friday my sister learned she’d exceeded the California country Bar exam (high-5 without spending a dime felony recommendation for lifestyles!). I made these Pecan Pie Bars in her honor. Get it? Bar exam … Pecan Pie Bars … in her honor. Oh boy.

Ever on the grounds that writing the e book, I’ve found my affinity for food puns has reached that sensitive line between hilariously witty and severely disturbing. but at the least I’m sparing you the physical ache of coping with pastry dough, because those bars p.c. the classic pecan pie flavor sans all the chilling, rolling and blind-baking that accompanies a golden brown crust. And within the event you’re thinking just how you’ll have enough room for dessert after feasting on turkey, stuffing and facets, you could learn to gorge like a reputable expert in my modern-day gourmand stay article, A aggressive Eater’s manual to Thanksgiving Overeating.



  • 2 sticks unsalted butter, softened
  • 2/3 cup packed brown sugar
  • 2 2/3 cups all-purpose flour
  • 1/2 teaspoon salt


  • 1 stick (½ cup) unsalted butter
  • 1 cup packed light brown sugar
  • 1/3 cup honey
  • 2 tablespoons heavy cream
  • 2 cups chopped pecans


  1. Preheat the oven to 350ºF and line a 9x13-inch pan with foil, leaving sufficient for a 2-inch overhang on all facets.
  2. First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. upload within the flour and salt and mix till crumbly.
  3. Press the crust into the foil-coated pan and bake for 20 mins till golden brown.
  4. at the same time as the crust bakes, prepare the filling with the aid of combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium warmness. Simmer the combination for 1 minute, then stir within the chopped pecans.
  5. remove the crust from the oven and without delay pour the pecan filling over the hot crust spreading it to cowl the complete surface.
  6. go back the pan to the oven and bake an additional 20 mins.
  7. do away with the pan and permit the bars to absolutely cool inside the pan.
  8. Use the foil overhang to raise out the bars and transfer them to a slicing board. Peel off the foil, slice into bars and serve.

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