CLASSIC PECAN PIE BARS
Steps:
- Heat oven to 350°F.
- Combine 1 3/4 cups flour, butter and sugar in bowl. Beat at medium speed, scraping bowl often, until mixture resembles coarse crumbs. Stir in 1/3 cup pecans.
- Press crust mixture evenly onto bottom of ungreased 13x9-inch baking pan. Bake 18-22 minutes or until edges are very light golden brown.
- Combine brown sugar, 6 tablespoons flour, and salt in large bowl; whisk until mixed. Add corn syrup, eggs and vanilla; mix well. Stir in 1 1/2 cups chopped pecans. Spread evenly over hot, partially baked crust. Bake 30-35 minutes or until filling is set and knife inserted 1-inch from edge comes out clean.
- Cool completely. Refrigerate 30 minutes. Cut into bars.
Nutrition Facts : Calories 170 calories, Fat 8 grams, SaturatedFat grams, Transfat grams, Cholesterol 30 milligrams, Sodium 125 milligrams, Carbohydrate 23 grams, Fiber 0 grams, Sugar grams, Protein 2 grams
PECAN PIE BARS
We transformed your favorite, rich and gooey Thanksgiving pie into an easy, shareable bar! These pecan pie bars deliver big on the traditional nutty, caramel flavor and the recipe yields 36 servings. So you can forget baking two pies, this recipe will feed your whole crowd! All it takes to get these bars baking is your 13x9 pan and 15 minutes of prep time. Once they're cut and cooled, dip them in melted chocolate for a decadent holiday treat everyone will adore.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 36
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Lightly grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray.
- In large bowl, mix granulated sugar, butter and 1 teaspoon vanilla. Stir in flour. Press dough in bottom and 1/2 inch up sides of pan. Bake 15 to 17 minutes or until edges are light brown.
- Meanwhile, in medium bowl, beat brown sugar, corn syrup, 1 teaspoon vanilla, the salt and eggs with spoon. Stir in pecans. Pour over crust.
- Bake 25 to 30 minutes or until set. Loosen edges from sides of pan while warm. Cool completely, about 1 hour. For bars, cut into 9 rows by 4 rows. Dip 1 end of each bar into melted chocolate; lay flat on waxed paper to dry.
Nutrition Facts : Calories 115, Carbohydrate 16 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 60 mg
PECAN SHORTBREAD SQUARES
With a buttery shortbread crust and rich caramel-pecan topping, these pecan squares make a wonderful potluck dessert for the holidays.
Provided by Jennifer Segal
Categories Desserts
Time 1h
Yield 16 ({2-inch|5-cm}) squares
Number Of Ingredients 12
Steps:
- Cover a 9-inch square baking pan with heavy duty aluminum foil. Push foil neatly into corners and up sides of the pan, using two pieces if necessary to ensure it overlaps all edges (the overhang will help removal from pan). Spray foiled pan with nonstick cooking spray.
- Place the flour, cornstarch, confectioners sugar and salt in a bowl of a food processor fitted with the blade attachment. Pulse a few times to mix. Add the butter and pulse until the mixture resembles coarse meal with pea-size clumps of butter within. It will seem dry; that's okay. Transfer mixture to the prepared pan and press firmly with your fingers into an even layer over the bottom. Refrigerate for 15 minutes. While the crust is in the refrigerator, adjust an oven rack to the middle position and preheat the oven to 350° F. Bake the crust until crust is set but not browned, about 17 minutes. Set on rack to cool. Leave oven on.
- In a heavy medium saucepan over medium-low heat, combine butter, brown sugar, honey, vanilla and salt. Stir with a wooden spoon until sugar dissolves. Turn up the heat and boil gently for 3 minutes. Stir in heavy cream and chopped pecans.
- Pour pecan mixture over crust (it's fine if the crust is still warm). Bake until filling is bubbling and caramel in color, about 20 minutes. Cool completely on rack. To cut, use the foil overhang to lift baked square out of pan and onto cutting board. Loosen the foil from the edges, then cut with a sharp knife into 2-inch squares. Store finished pecan squares in air-tight container and serve at room temperature.
- Freezer-Friendly Instructions: These can be frozen for up to 3 months. After they are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap with the layers separated by wax or parchment paper. Thaw overnight on the countertop before serving.
Nutrition Facts : Calories 357, Fat 29 g, Carbohydrate 26 g, Protein 3 g, SaturatedFat 11 g, Sugar 18 g, Fiber 2 g, Sodium 88 mg, Cholesterol 41 mg
PECAN SQUARES
If you like pecan pie, you're sure to love these bars. They don't last very long at my house.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 20 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, cream butter and confectioners' sugar. Gradually add flour, mixing until blended. Pat into an ungreased 9-in. square baking pan. Bake at 350° for 20-22 minutes or until golden., In another small bowl, beat the eggs, brown sugar, corn syrup and salt until smooth. Pour over crust; sprinkle with pecans. Bake 40-45 minutes longer or until set. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 175 calories, Fat 9g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 81mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
BROWN BUTTER PECAN PIE BARS
These ultra flavorful brown butter pecan pie bars made with maple syrup are so much easier than baking an entire pie.
Provided by Sally
Categories Pie
Time 4h
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan or line with parchment paper leaving an overhang on the sides to lift the finished bars out. Set aside.
- Slice the butter up into pieces and place in a light-colored skillet. (Light colored helps you determine when the butter begins browning.) Melt the butter over medium heat, stirring occasionally. Once melted, the butter will begin to foam. Keep stirring occasionally. After 5-8 minutes, the butter will begin browning- you'll notice lightly browned specks begin to form at the bottom of the pan and it will have a nutty aroma. Once browned, remove from heat immediately and allow to cool for 5 minutes.
- In a large bowl, stir the brown butter, granulated sugar, vanilla extract, and salt together in a medium bowl. Stir in the flour until evenly combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes.
- Combine the butter, brown sugar, maple syrup, and heavy cream in a medium saucepan over medium heat. Whisk to combine the ingredients and dissolve the sugar. Bring to a boil and allow to boil for 3 minutes. As it is boiling, carefully spoon 1/2 cup of the mixture into a glass measuring cup. Slowly drizzle it into the beaten eggs. Stir frequently to keep it moving so the eggs do not scramble. Once the 1/2 cup mixture is added to the beaten eggs, slowly drizzle and whisk this back into the pot. The trick is to always be stirring/whisking to avoid scrambling the eggs. Remove from heat, stir in the pecans, and pour evenly over the crust.
- Bake for 30-35 minutes. A toothpick inserted in the center should come out *mostly* clean. If the top is getting too brown as it bakes, loosely cover with aluminum foil. Remove from the oven, set on a wire rack, and allow to cool completely before cutting into squares. Cover and store leftover bars at room temperature or in the refrigerator for up to 1 week.
PECAN PIE SQUARES
Make and share this Pecan Pie Squares recipe from Food.com.
Provided by AZPARZYCH
Categories Bar Cookie
Time 1h15m
Yield 24-36 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Grease and flour 9x13 inch pan.
- Beat flour, sugar, butter and salt (all crust ingredients) in a large bowl on medium speed until crumbly (will be dry).
- Press firmly into 9x13 inch pan.
- Bake for 20 minutes-will be light to golden brown.
- Combine beaten eggs, sugar, light corn syrup, vanilla and pecans (all filling ingredients).
- Pour over baked crust, spreading evenly.
- Bake until filling is set; approximately 35-40 minutes.
- Cool completely and cut into bars.
- Store at room temperature.
Nutrition Facts : Calories 323.6, Fat 14.9, SaturatedFat 4.6, Cholesterol 46.2, Sodium 124.8, Carbohydrate 45.8, Fiber 1.5, Sugar 22, Protein 3.8
BUTTER PECAN COOKIES
Easy, soft and chewy butter pecan cookies recipe, homemade with simple ingredients. Loaded with toasted pecans. Great for Christmas and Thanksgiving!
Provided by Abeer
Categories Dessert
Time 1h25m
Number Of Ingredients 12
Steps:
- In a large mixing bowl, cream together butter, granulated sugar and brown sugar until light and fluffy.
- Add eggs, vanilla extract and mix until smooth.
- Add flour, cinnamon powder, cornstarch, baking soda, baking powder and mix until just combined.
- Mix in pecans and toffee bits until evenly distributed.
- Chill dough for 30-45 minutes to make it easier to handle.
- Scoop out small portions of the dough and roll into balls. The chilled dough will seem a bit crumbly but the warmth of your hands will help bring the dough together into small balls.
- Optional: Roll each cookie dough ball in a bowl of granulated sugar, if you like. I don't usually do it but my Mom does it.
- Place them on a cookie tray, lined with parchment paper.
- Bake at 350 degrees F for about 11-14 minutes or until cookies are golden brown and firm along the edges. They will be "poofy" in the center and deflate as they cool. If they don't deflate fully to your liking, you can press down gently with the back of a spoon. Enjoy!
Nutrition Facts : Calories 172 kcal, Carbohydrate 19 g, Protein 2 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 27 mg, Sodium 97 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
BUTTER PECAN PIE SQUARES
Make and share this Butter Pecan Pie Squares recipe from Food.com.
Provided by ratherbeswimmin
Categories Bar Cookie
Time 1h
Yield 3 dozen
Number Of Ingredients 11
Steps:
- Combine 1 1/4 cups flour and 1/3 cup sugar in a medium bowl; cut in 1/2 cup butter with a pastry blender until mixture resembles coarse meal.
- Press mixture evenly into a greased 9-inch square pan.
- Bake at 375 degrees for 15 minutes.
- Combine next 7 ingredients, and beat well.
- Stir in pecans.
- Pour filling over prepared crust.
- Bake at 350 degrees for 25 minutes or until firm.
- Let cool on a rack; cut into squares.
PECAN PIE BARS
Steps:
- Preheat the oven to 350 degrees F and line a 9x13 pan with parchment paper.
- In a large bowl, whisk together the flour, powdered sugar, and salt.
- Cut in the cold butter until only pea-sized pieces remain.
- Transfer the mixture to the prepared pan, pressing it into an even layer.
- Bake for 20 minutes, or until set.
- Whisk the eggs, brown sugar, honey, maple syrup, melted butter, vanilla, and salt together in a large bowl.
- Fold in the pecans, and pour the mixture over the partially baked shortbread crust (it's ok if the crust is still hot).
- Bake the pecan pie bars until the filling is set (20 to 25 minutes).
- Cool completely, run a thin knife around the edges to loosen, then remove to a cutting board to cut into squares.
Nutrition Facts : ServingSize 1 square, Calories 277 kcal, Carbohydrate 28 g, Protein 3 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 49 mg, Sodium 217 mg, Fiber 1 g, Sugar 18 g
PECAN PIE BARS
Vegan and gluten-free pecan pie bars with an almond flour crust, naturally sweetened with dates and packed with pecans. The perfect vegan pie alternative!
Provided by Flora & Vino
Categories Dessert
Time 55m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F and line an 8×8 inch pan with parchment paper and set aside.
- Add the almond flour, coconut oil, and dates to a food processor or high speed blender and pulse until well combined.
- Press the mixture evenly into the bottom of the parchment lined pan. Transfer the pan to the oven and bake for 8-10 minutes while you prepare the pecan pie filling.
- Rinse out the food processor or blender and add the dates, nut or seed butter, almond milk, and arrowroot powder. Blend until the mixture is thick and creamy, scraping down the sides as needed to recombine.
- Add 1 cup of the whole pecan halves into the blender and stir with a spatula until the pecans are well coated.
- When the crust is done baking, remove it from the oven. Pour/spoon the coated pecan mixture on top of the base layer and use a spatula or the back of a spoon to spread it into an even layer on top of the crust. Sprinkle the remaining 1 cup of pecans on top in an even layer and gently press to secure them with your hands.
- Place the pan back in the oven and bake for 25-30 minutes, until the pecans are browned on top and the pecan pie filling is mostly solid looking. Remove the pan from the oven and let it cool completely before slicing into squares for serving. Serve warm or cold!
- Store the Pecan Pie Bars covered in the refrigerator for up to one week and freeze for long term storage.
PECAN PIE BARS
These easy pecan pie bars start with a brown butter press-in shortbread crust and are a perfect addition to your Thanksgiving dessert table.
Categories おせち Christmas Thanksgiving baking comfort food dessert snack
Time 1h20m
Yield 12 servings
Number Of Ingredients 11
Steps:
- For crust: Preheat the oven to 350°F. Butter or spray the bottom and sides a 13x9-inch baking pan with baking spray. Line the pan with parchment paper or foil letting the excess extend over the edges of the pan.
- Cube the butter and place in a saucepan over medium heat. Cook until butter smells nutty and the solids and turned brown, 6-8 minutes. Immediately pour the butter into a medium bowl, top stop the cooking. Whisk in the sugar and salt. Add flour and stir until it is fully moistened. Press the crust evenly into the bottom of the baking pan. (The crust will be moist. Press carefully to reach all edges and corners of the pan).
- Bake for 15 minutes. Remove and lightly press down any large bubbles in the crust.
- For the filling: In a large bowl, whisk together the melted butter, corn syrup, sugar, eggs, vanilla, and salt until smooth. Stir in the pecan halves. Pour over the baked crust.
- Bake at 350°F for 30 to 35 minutes or until the topping is puffed and set (it should not wiggle). Let cool completely in the pan. Use the excess parchment or foil to lift the bars out of the pan. Cut into squares to serve.
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- Preheat the oven to 300 degrees F. Line the bottom of an 8 x 8 baking pan with parchment paper with the sides sticking up and over the edges so you can easily pull the pecan pie bars out of the baking dish to cut.
- In a small bowl, mix butter, brown sugar, vanilla, and flour until you have a thick well incorporated dough.
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- In a medium mixing bowl, stir together flour and the 1 cup brown sugar. Using a pastry blender, cut in the 1/2 cup butter until the mixture resembles coarse crumbs. Press the crumb mixture into the bottom of an ungreased 13x9x2-inch baking pan. Bake crust in a 350 degree F oven for 10 minutes or until very lightly browned.
- In a small saucepan, combine the 2/3 cup butter and the 1/2 cup brown sugar. Cook and stir until mixture boils. Boil gently for 1 minute. Remove filling from heat. Sprinkle pecans over partially baked crust. Pour filling over pecans.
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