So I am DONE.
No more school for me. Ever.
I will never, ever, have to study again (unless I am crazy enough to go back to school at some stage in the future. Not that I think school is crazy. I loved school. But I need a break. Before I lose my mind).
I will never have to sit a test or exam again.
I will never have to do an assignment or write an essay or do a practical baking assessment again.
I will never feel guilty while procrastinating and poring over Foodgawker and Pinterest when I’m really supposed to be studying. Ever again.
It feels amazing. Slightly bittersweet, because it is the end of an era, but overall, amazing.
My arts degree is finished. My patisserie course is finished.
I am FREE.
And you know what that means?
More time.
More time for the beach. And friends. And apple cider.
More time for the sun. And sangria. And dancing.
More time for night markets. And brunching. And sorting out the rest of my life.
And, of course, more time for baking.
So I have baked you some little pecan shortbread bites today.
I took these bars and some other bars and smashed the recipes together and this was the result. A thick layer of buttery, under-baked, brown sugar shortbread, topped with a sweet caramel layer and crunchy, nutty pecans.
Thank god study is over. I’m going to go and eat some pie bars now.
- FOR THE BASE:
- 220g unsalted butter, softened (1 cup)
- 1 cup brown sugar, packed
- 2 cups flour (+ 1–2 tbsp)
- FOR THE TOPPING:
- 2 cups of pecan halves, roasted
- 110g unsalted butter (1/2 cup)
- 1 cup brown sugar, packed
- ⅓ cup honey
- 2 tbsp cream
- ½ tsp salt
- 1 tsp vanilla extract
- Preheat the oven to 180 C (350 F) and line a 9 x 13 inch baking pan with baking paper.
- To make the shortbread base, cream the butter and sugar together in a large mixing bowl.
- Add the flour and mix on a low speed until a crumbly mixture forms. If it is too sticky, add a couple more tablespoons of flour. It should be crumbly but stick together when pressed.
- Press the shortbread into the base of the prepared baking pan. Bake for 12 – 15 minutes until the top is dry and slightly puffed.
- While the crust is baking, make the topping. In a medium saucepan, melt together the butter, brown sugar, honey, cream and salt over a medium heat.
- Bring it to a simmer and let it bubble for about 1 minute, stirring occasionally. Mix in the pecans and vanilla.
- Pour the pecan caramel mixture over the hot shortbread base and spread out the pecans as evenly as possible.
- Bake for about 12 - 15 minutes, until evenly bubbling all over.
- Allow to cool completely before cutting. Makes 48 small squares, or 24 larger bars.
Adapted from Pinch of Yum and Blue Eyed Bakers.