People who love to bake also love to share. I find myself shoving things I’ve baked into the arms of those around me all the time. It’s not just about sharing the food. It’s also about sharing the happiness and sense of satisfaction I get from baking.

There’s no time better for sharing than the holidays. Company potlucks, family gatherings, homemade gifts, there are so many opportunities to whip up a batch of my favorite sweets and give them to those I care about.

You want to give away something a bit more special than the good old brownies or chocolate chip cookies for the holidays. But you also want it to be manageable and easy to transport, so the life-size gingerbread house will have to wait for another occasion.

These pecan bars are one of my favorite treats to give away. The golden crust is a combination between a buttery shortbread cookie and a flakey pie crust. The top is a beautiful amber filling that’s sweet and gooey. This will remind people of their favorite pecan pies from childhood.

These festive treats are very easy to put together. You can bake them ahead as they will keep in a covered container for a couple of days. You can give them away in a pretty pastry box wrapped with a red ribbon. Or pack them individually in a piece of parchment paper fastened with some rustic twine. Either way, they will be yours (and your friend and family’s) favorite holiday gift.

Pecan Bars

From Everyday Food via MarthaStewart.com

For the crust:

• All-purpose flour, 1 1/2 cups
• Butter, unsalted, 1 stick (1/2 cup), cut into small pieces
• Granulated sugar, 1/4 cup
• Salt, 1/4 teaspoon
• Egg, 1 large, lightly beaten

For the filling:

• Light-brown sugar, 3/4 cup
• Light corn syrup, 1/4 cup
• Butter, unsalted, 1 stick (1/2 cup), cut into small pieces
• Heavy cream, 1/4 cream
• Salt, 1/4 teaspoon
• Pecan halves, 8 ounces (about 2 cups)

Preheat oven to 375 degrees F. Line a 9-inch baking pan with parchment paper.

In a food processor, pulse flour, sugar and salt to combine. Add butter, pulse until mixture resembles a coarse meal. Add egg, pulse until a dough forms.

Transfer dough to prepared pan and press firmly into the bottom. Freeze until firm, about 15 minutes.

Prick bottom of dough with a fork. Bake until lightly golden, 20 to 25 minutes. Let cool while preparing filling.

In a large saucepan, bring sugar, corn syrup and butter to boil over high heat, whisking constantly until smooth. Continue boiling, without stirring, until slightly darkened, about 2 minutes.

Remove pan from heat. Whisk in cream and salt. Mix in pecans.

Pour hot filling over crust, using the back of the spoon to press in nuts so they fit snugly.

Bake until bubbling and and amber-colored, about 20 minutes. Cool completely in pan, about 1 hour.

Using the parchment paper, lift cake from pan. With a sharp knife, cut into 16 bars.