Butterpecanpiesquares Recipes

BUTTER PECAN BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch square baking pan.
• In a medium bowl, cream together the butter, brown sugar, and white sugar. Beat in the eggs and vanilla. Stir in the flour and pecans until just blended. Spread the mixture evenly into the prepared pan.
• Bake for 35 to 40 minutes in the preheated oven, or until edges begin to pull away from the sides of the pan. Allow bars to cool in the pan before cutting.

BUTTER PECAN SQUARES

Steps:

• Pre-heat oven to 350 degrees.
• In a large mixing bowl, combine the cake mix, 1 egg, butter, and pecans. Mix well.
• Press into a greased 9x13 pan.
• In the bowl of a stand mixer, beat together the cream cheese, 2 remaining eggs, and the powdered sugar until well combined. Pour over the crust.
• Bake for 45-50 minutes or until the top is golden brown and the center is set. It should be gooey, but not runny.
• Cool completely before cutting, 1-2 hours. Store in the refrigerator.

BROWN BUTTER PECAN PIE BARS

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 SQUARES

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.

PECAN PIE SQUARES

Steps:

• Preheat oven to 350 degrees F.
• Combine flour, sugar and salt in a medium bowl.
• Cut in the butter with a pastry blender until mixture resembles coarse meal.
• Lightly spray an 8-inch square baking pan with cooking spray.
• Firmly press flour mixture evenly into bottom of an 8 inch square baking pan.
• Bake at 350 degrees for 20 to 25 minutes or until lightly browned.
• Combine brown suar and corn syrup in a medium saucepan.
• Over medium heat, bring to a boil stirring gently.
• Combine egg and egg whites in a medium bowl.
• Stir one-fourth warm syrup mixture into eggs.
• Add to remaining warm syrup mixture.
• Stir in pecans and vanilla.
• Pour mixture over crust.
• Bake at 350 degrees for 30 minutes or until set.
• Remove from oven and let cool completely.
• Cut into 16 squares.

BUTTER PECAN SQUARES

Steps:

• Heat oven to 350°F
• Grease 8-or 9-inch square baking pan.
• Beat butter, brown sugar, egg and vanilla in medium bowl until fluffy; stir in flour.
• Stir in 1 cup milk chocolate chips and 1/2 cup pecans.
• Spread batter evenly into prepared pan.
• Bake 25 to 30 minutes or until lightly browned.
• Remove from oven.
• Immediately sprinkle remaining 1 cup chips over surface.
• Let stand 5 to 10 minutes or until chips soften; spread evenly.
• Immediately sprinkle remaining 1/4 cup pecans over top; press gently onto chocolate.
• Cool completely in pan on wire rack.
• Cut into squares.