“I did something really disgusting and please don’t judge me”, said DJ Jazzy K over drinks a few weeks ago.

I prepared myself for some abomination, a crime against God.  His face indicated this was going to be a truly hideous admission.

“Well, someone dared me to make an egg sandwich using Texas French toast as the bread…and I did it.  And it was really good”.

To which I said, “Uh, that sounds kind of awesome”.

As I have said here before, I have found myself enjoying some seriously disgusting assaults against food humanity.  Now, I know eating more than one of those sandwiches in his lifetime will probably kill my friend, but he lived to see another day.  I wish I had been there to take a bite. 

The pecan pumpkin cheesecake at Cheesecake Factory is number one on my list of foods that are so wrong, they are right.  It is a pie crust with pecan pie on the bottom layer and then pumpkin cheesecake sitting on top.  It is the dirty love child of Thanksgiving deserts.  Say what you will about Cheesecake Factory, but this piece of pie stops my world on its axis.

It is a tough call, but the pecan pie component is the best element of this pie. It is sweet, chewy and rib sticking.  My aunt made a fantastic pecan pie when I was a kid and I have always held a special place in my heart for them.  When I was invited to a late season BBQ the other day, I knew I had to make something with pecans.

Have you ever tasted heaven?  I have and the recipe is below.  These pecan pie bars once again remind me why I bake; I just will never be as excited about a piece of chicken as I am about these.  The base is comprised of a brown sugar shortbread, buttery and a touch salty.  The pecan pie-like filling is made with honey (instead of the usual corn syrup), a nice change of pace.  It was hard letting these cool enough to cut (it takes more than an hour) but it was well worth the wait. These are sin on a plate. 

If eating these is wrong, I don’t want to be right.

Pecan Pie Bars

From Epicurious

Base

1 1/2 sticks (3/4 cup) unsalted butter
2 cups all-purpose flour
1/2 cup packed light brown sugar
3/4 teaspoon salt

Preheat oven to 350.

Cut butter into 1/2-inch pieces. In a food processor process all ingredients until mixture begins to form small lumps. (This can also be done with a hand mixer.  It may becoming more doughy, but it is fine to press it into the pan.) Sprinkle mixture into a 13 x 9 x 2-inch baking pan and with a metal spatula press evenly onto bottom. Bake shortbread in middle of oven until golden, about 20 minutes. While shortbread is baking, prepare topping.

Topping

8 ounces pecans (about 2 cups)
1 stick (1/2 cup) unsalted butter
1 cup packed light brown sugar
1/3 cup honey
2 tablespoons heavy cream

Preheat oven to 350°F.

In a food processor or with a knife, coarsely chop pecans. In a heavy saucepan melt butter and stir in brown sugar, honey, and cream. Simmer mixture, stirring occasionally, 1 minute and stir in pecans. Pour pecan mixture over hot shortbread and spread evenly. Bake in middle of oven until bubbling, about 20 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered, 5 days at room temperature.