Maplepecanpiebars Recipes
SOUTHERN PECAN PIE BARS
With pecans being native to the southern US, this easy bar version of the classic pie is perfect for Thanksgiving. Pair the proverbial nut with Golden Eagle syrup, an Alabama specialty, and this dessert is as Southern as they come.
Provided by Smart Cookie
Categories Desserts Pies Pecan Pie Recipes
Time 2h5m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper, leaving a 2-inch overhang on at least 2 sides. Spray the parchment paper with baking spray.
- Combine flour, butter, powdered sugar, and salt in a food processor and pulse 6 or 7 times to combine. Transfer mixture to the lined pan and press into an even layer.
- Bake in the preheated oven until lightly golden brown, about 20 minutes. Transfer pan to a wire rack.
- Combine eggs, brown sugar, melted butter, flour, and salt together in a large bowl. Mix in syrup until well combined. Stir in pecans. Pour over the still-warm shortbread crust.
- Bake in the preheated oven until filling is set, 25 to 30 minutes. Cool completely in the pan for at least 1 hour. Run a knife around the edge of the pan and pull out using the parchment overhang. Slice into bars.
Nutrition Facts : Calories 270 calories, Carbohydrate 24.5 g, Cholesterol 51.3 mg, Fat 18.4 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 6 g, Sodium 200.9 mg, Sugar 9.1 g
MAPLE PECAN PIE
This maple pecan pie is a classic dessert recipe for a reason. Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 6h20m
Number Of Ingredients 14
Steps:
- Dough: Whisk together flour, granulated sugar, and salt in a large bowl. Add butter, tossing to evenly coat. Rub butter between fingers and thumbs, continuing to toss with flour until mixture has texture of coarse sand. Sprinkle evenly with ice water and stir with hands, gently kneading a few times, just until a dough forms. Flatten into a disk, wrap tightly in plastic wrap, and refrigerate until firm, at least 2 hours and up to 2 days.
- Preheat oven to 350 degrees. On a lightly floured surface, roll out dough to a 12-inch round. Transfer to a 9-inch pie dish. Trim excess, leaving a 1-inch overhang, then fold edges under. Crimp edges as desired. Transfer to a rimmed baking sheet and freeze until firm, about 30 minutes.
- Filling: Meanwhile, melt butter in a saucepan over medium heat. Stir in brown sugar, syrup, and flour and cook, stirring constantly, just until mixture is smooth and thoroughly combined, about 1 minute. Let cool slightly, about 5 minutes. Whisk together milk, eggs, vanilla, and salt in a large bowl. Slowly add warm butter mixture, whisking constantly, until smooth. Pour filling into pie shell, then arrange pecans evenly on top.
- Bake until pie is puffed and set along edges but still wobbly in center when gently shaken, 1 to 1 1/4 hours. (Loosely tent pie with foil if top darkens too quickly.) Let cool completely on a wire rack before serving.
MAPLE PECAN SHORTBREAD SQUARES
These squares are my husband's favorite. We get some real, pure maple syrup from back home in Ontario, Canada, and they are just to die for. Hope you enjoy as much as we do.
Provided by Tracey Lafave Kessler
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 2h15m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Combine the flour and 1/3 cup brown sugar in a mixer. Mix in the softened butter until a dough has formed. Press into an ungreased 8x8-inch baking dish, and prick with a fork.
- Bake the shortbread in the preheated oven until golden brown, about 20 minutes. While the shortbread is baking, beat the egg in a mixing bowl along with 1/3 cup brown sugar, maple syrup, and pecans. Pour the pecan mixture over the hot crust, and return to the oven. Continue baking until firmed, 12 to 15 minutes. Remove from the oven, and immediately run a knife around the edges to prevent sticking. Cool completely, then cut into 1-inch squares to serve.
Nutrition Facts : Calories 151.9 calories, Carbohydrate 18 g, Cholesterol 26.9 mg, Fat 8.6 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 4 g, Sodium 48.3 mg, Sugar 11.3 g
MAPLE PECAN BARS
Time 2h30m
Number Of Ingredients 15
Steps:
- To Make the Crust: ---------------- Preheat oven to 350 degrees F Combine the flour, brown sugar, and salt and mix. Add the butter and using a pastry blender, mix butter into flour mixture until pea sized crumbs form. Line 8-inch square baking pan with parchment paper or non-stick foil, letting it extend up the sides of pan. Press the crumb mixture into the bottom of the prepared pan. Bake the crust until the edges are lightly browned and the top feels firm when lightly touched, 12 - 17 minutes. Set aside. ---------------- To Make the Filling: ---------------- In a saucepan over medium heat, combine the butter, maple syrup, and brown sugar and stir together until the butter melts and the brown sugar dissolves. Bring to a boil and boil for 1 minute. Remove from the heat and immediately stir in the cream. Then stir in the pecans and oatmeal. Pour the hot filling over the partially baked crust, spreading it evenly to the edges with an icing spatula. Bake at 350F until the filling is set when you give the pan a gentle shake, 22-25 minutes. Transfer to a wire rack to let cool until firm, about 1 1/2 hours. Using the ends of the paper or foil liner, carefully lift the maple-pecan square in its liner from the baking pan. Loosen the paper or foil from the edges and cut into 20 - 25 small squares. Store in an airtight container at room temperature for up to 3 days.
MAPLE PECAN BARS
Baking these bars fills me with warm memories of my Grandma Marie, who made a similar recipe. The pecan treats are popular at our office cookie exchange.-Amanda Spearing, Newton, Iowa
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 5 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, combine flour and confectioners' sugar. Cut in the butter until crumbly. Press into a greased 15x10x1-in. baking pan. Bake until edges are lightly browned, 12-15 minutes., Meanwhile, in a large heavy saucepan, combine brown sugar, butter, syrup, cinnamon and salt. Bring to a boil. Cook and stir over low heat until butter is melted. Stir in pecans, cream and vanilla. Remove from the heat; spread over crust., Bake until bubbly, 20-25 minutes longer. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 180 calories, Fat 14g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 66mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
More about "maplepecanpiebars recipes"
PECAN PIE BARS WITH REAL MAPLE SYRUP - BUILD YOUR BITE
From buildyourbite.com
4.9/5 (9)Category DessertsCuisine AmericanTotal Time 1 hr 10 mins
- Mix together all ingredients for the crust - flour, butter, brown sugar, salt, and vanilla, until combined
MAPLE PECAN PIE BARS RECIPE - LOS ANGELES TIMES
From latimes.com
Servings 24-36Estimated Reading Time 2 minsCategory DESSERTS, BAKETotal Time 1 hr 30 mins
- Heat the oven to 350 degrees. Grease a 13-by-9-inch baking pan. Line the bottom of the baking pan with aluminum foil, and lightly grease the foil. Set aside.
- In the bowl of a food processor, combine the flour, sugar and salt. With the machine running, add the butter pieces and continue to process until the mixture resembles very fine, moist crumbs. The mixture won't come completely together in the processor.
- Turn the crumbs out onto the prepared baking sheet and, using your hands, gently press to form a smooth, even layer. Bake until the crust is a light golden brown, 30 to 35 minutes.
- While the crust is baking, combine the butter, brown sugar, maple and corn syrups in a saucepan. Heat over medium heat, stirring constantly, until the butter has melted and the mixture is completely combined and smooth. Cook one additional minute, then remove from heat and set aside.
MAPLE PECAN PIE BARS (GLUTEN-FREE, KETO) - MY CRASH TEST LIFE
From mycrashtestlife.com
5/5 (1)Total Time 40 minsCategory DessertCalories 160 per serving
- For the crust, beat the sugar and butter until incorporated (about 2 minutes). Next add in remaining ingredients and beat for an additional 1 minute. Press crust mixture into baking pan and bake for 10-15 minutes or until crust is beginning to brown.
- Using the same bowl, add in the maple syrup, brown sugar, eggs and vanilla. Beat on high for 2 minutes. Add in flour and salt and beat for an additional 1 minute.
- Add in 1 tsp of xanthum gum at a time, beating on high for 30 seconds before adding an additional xanthum. One all xanthum has been added, beat for 1 additional minute.
MAPLE PECAN PIE BARS - CELEBRATING SWEETS
From celebratingsweets.com
Ratings 11Calories 356 per servingCategory Dessert
- Preheat oven to 350°F. Line an 9x9 square baking pan with foil, leaving a couple inches overhang. Spray or butter the foil.
- In a medium saucepan, combine butter, brown sugar, maple syrup, and milk. Bring to a simmer, stirring occasionally. Once it begins simmering, simmer for one full minute. Remove from the heat and stir in the pecans.
MAPLE PECAN BARS – IF YOU GIVE A BLONDE A KITCHEN
From ifyougiveablondeakitchen.com
Ratings 4Calories 196 per servingCategory Dessert
- Preheat oven to 350° F. Line a 8x8 square baking pan with parchment paper and spray with nonstick cooking spray. Set aside.
VEGAN & PALEO PECAN PIE BARS | AMBITIOUS KITCHEN
From ambitiouskitchen.com
5/5 (23)Calories 209 per servingTotal Time 1 hr 40 mins
- Preheat the oven to 350 degrees F. Line an 8x8 inch square pan with parchment paper. It’s important to use an 8x8 inch as a 9x9 inch pan may be too big.
- In a medium bowl add the almond flour, coconut oil, maple syrup, vanilla extract and salt. Mix together with a fork until it forms a nice thick crumb texture. Add to the pan and use your fingers to evenly press down into the pan. Bake for 6-7 minutes. Set aside to cool while you make the pecan pie filling.
- Add in coconut sugar, maple syrup and vanilla to a medium saucepan and place over medium-low heat. The caramel mixture will melt together and begin to simmer and bubble along the edges. Make sure you stir constantly during this process. Add in pecans and let the mixture continue to cook for 30 more seconds, then immediately pour caramel pecan mixture on top of the cooled shortbread. Gently and evenly spread pecans over the top with a rubber spatula. You need to do this quickly so the caramel doesn't seize or harden up!
- Bake for 17-20 more minutes, then remove from the oven and allow to cool completely. Mixture will solidify once it cools. Once completely cool, transfer to the fridge for at least an hour, then cut into 16 bars and serve. If bars are too hard to cut, you may need to let them sit at room temp for 15-20 minutes or so. Bars may need to thaw out a bit at room temp to be chewy. Option to sprinkle with sea salt. Serves 16. These are amazing with vanilla ice cream too! Enjoy!
PECAN PIE BARS (NO CORN SYRUP!) - WELL PLATED BY ERIN
From wellplated.com
5/5 (5)Total Time 6 hrs 50 minsCategory DessertCalories 370 per serving
- Place a rack in the center of the oven and preheat the oven to 350 degrees F. Grease an 9x13-inch pan or line with parchment paper leaving an overhang on the sides to lift the finished bars out. Set aside.
- Make the crust: in the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl, beat the butter and granulated sugar on medium high speed, until light and fluffy, about 2 minutes. Scrape down the bowl. Beat in the eggs and the vanilla, just until incorporated.
- In a separate mixing bowl, whisk together the flour, baking powder, and salt. With the mixer on low speed, slowly add the dry ingredients to the butter mixture, stopping as soon as the flour disappears. Transfer the dough to the prepared pan. Press it evenly into the pan, building it up on the sides all the way around by about 1-inch. The dough will be very sticky, so if it clings to your hands, use a sheet of plastic wrap to press it down and avoid sticking. The crust will seem fairly thick, but go with it. Bake the crust for 15 minutes, until it is set but not yet browned. If it puffs up unevenly in the center, use the tines of a fork to prick it lightly on the surface. Set aside to cool.
- While the crust cools, prepare the filling: in a large, heavy-bottomed saucepan, combine the butter, maple syrup, brown sugar, and lemon zest. Cook over low heat, stirring the mixture with a wooden spoon, until the butter is melted. As soon as the butter melts, increase the heat to a boil. Boil for 3 minutes (set a timer!) then remove from the heat.
MAPLE PECAN PIE BARS (+ SALTED CARAMEL SAUCE!) - AVERIE COOKS
From averiecooks.com
4.3/5 (17)Category Bars & BlondiesCuisine AmericanTotal Time 2 hrs 40 mins
- Preheat oven to 35oF. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside. Don’t skip lining the pan with foil because bars are sticky and lining the pan will save lots of cleanup time and elbow grease.
- To a large bowl, add the flour, brown sugar, and cut in the butter using two forks or a pastry cutter. Keep working until butter is evenly distributed and pea-sized lumps and sandy bits form. The softer the butter is, the quicker and easier it is.
- Turn mixture out into prepared pan and hardpack it with a spatula or hands to form a smooth, even crust.
- Bake for 17 to 18 minutes, or until crust is just set. Don’t overbake because pan is going back into the oven after filling is added. While crust bakes, prepare the filling.
SALTED MAPLE PECAN PIE BARS RECIPE - PINCH OF YUM
From pinchofyum.com
4.6/5 (17)Total Time 50 minsCategory DessertCalories 267 per serving
- Preheat the oven to 375 degrees. In a large mixing bowl, cream the butter and 1 cup brown sugar. Add the flour and beat until coarse crumbs form. If the mixture is too soft, add a little more flour. It should be crumbly but stick together when pressed.
- Press the crust into a 9×13 baking dish. Bake for 12-15 minutes or until top appears dry and slightly puffed. I like to underbake mine so the crust stays softer, but if you like more of a shortbread-type crust, bake a few minutes longer.
- For the filling, whisk the eggs, corn syrup, brown sugar, maple syrup, and vanilla. Stir in the pecans and pour the mixture over the crust. The filling should not be more than just a light layer of sauce over the crust. Arrange any stray pecans and return to the oven for 15-20 minutes. Remove from oven when the filling appears mostly set. Sprinkle with coarse sea salt.
MAPLE PECAN PIE - CELEBRATING SWEETS
From celebratingsweets.com
5/5 (13)Total Time 1 hr 15 minsCategory DessertCalories 506 per serving
- In a large bowl, combine flour, sugar, and salt. Add the cubed butter and use your fingers or a pastry blender to cut the butter into the flour, doing so until the butter is broken down into pea-sized pieces. Add 1/4 cup ice water and stir with a wooden spoon or rubber spatula until the dough starts coming together. Then use your hands to bring the dough together. If necessary, add another tablespoon of cold water. The dough should just be sticking together. Try not to overwork it.
- Preheat oven to 350°F. In a saucepan over medium heat, melt butter. Add brown sugar and maple syrup and whisk until smooth and combined. Bring the mixture to a low simmer (bubbles forming around the perimeter of the pan), then remove from the heat. Pour the mixture into a bowl to cool for 15 minutes.
EASY PECAN PIE BARS RECIPE | PECAN PIE YOU CAN EAT WITH ...
From cookiesandcups.com
5/5 (10)Total Time 45 minsCategory PieCalories 186 per serving
- In the bowl of your stand mixer fitted with the paddle attachment combine the butter and sugar together on medium speed. Turn the mixer to low and add in the flour until combined. Mixture will be dry.
- Press the mixture evenly into the bottom of the prepared pan. Bake for 18-20 minutes until lightly golden.
- While the crust is baking make the filling. In a large bowl whisk together the sugar, corn syrup, eggs, and vanilla until smooth. Add in the flour and salt and whisk again until combined. Stir in the pecans.
PECAN PIE BARS (WITHOUT CORN SYRUP) - DESSERT FOR TWO
From dessertfortwo.com
4.4/5 (39)Category Cookies And BarsCuisine AmericanTotal Time 2 hrs
- First: make the crust: Preheat the oven to 350. Line an 8x8” pan with parchment paper in both directions to ensure all sides are covered.
- In the bowl of a big (at least 5-6 cup) food processor, add the diced butter, the sugar, flour, pecans and salt. Pulse until the mixture clumps together into a large ball.
- Press the crust mixture into the pan into an even layer. You can lightly grease your hands or use a measuring cup to press it firmly into the corners and up the sides. Press it up the sides at least 1” to hold the filling.
- Bake for 30 minutes, but half-way through the bake time, use a wooden spoon to press down any puffy places in the dough.
PECAN PIE BARS ARE THE PERFECT DESSERT FOR THANKSGIVING
From gluesticksblog.com
5/5 (4)Total Time 1 hr 20 minsCategory DessertCalories 471 per serving
- Preheat oven to 350 degrees. Spread pecans in a single layer on a baking sheet and toast for 5 minutes, just until they become aromatic. Set aside.
- In a large bowl, combine flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. It will not look like dough. Pour into 9x13 pan and press FIRMLY, covering the entire bottom. Bake for 20 minutes.
- While crust bakes, prepare filling. Mix eggs, corn syrup, sugars, vanilla and melted butter in a large bowl until incorporated.
MAPLE PECAN PIE (WITHOUT CORN SYRUP) - SALLY'S BAKING ...
From sallysbakingaddiction.com
4.8/5 (28)Category PieServings 8-10Total Time 6 hrs
- After the pie crust has chilled, adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C).
- On a floured work surface, roll out one of the discs of chilled dough (you can freeze the 2nd for later use, see note). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish.* Tuck it in with your fingers, making sure it is smooth. Flute or crimp the edges of the crust. Chill for 20 minutes in the refrigerator or freezer. (Crust will shrink otherwise!) Line the chilled pie crust with parchment paper or aluminum foil. Fill with 2 sets of pie weights or dried beans. Bake for 15 minutes. Remove pie from the oven and carefully lift the parchment paper/aluminum foil (with the weights) out of the pie.
- Carefully spread pecans evenly inside warm pie crust. Set aside. Whisk the melted butter, brown sugar, and flour together in a large bowl until combined and thick. Whisk in the vanilla extract, salt, eggs, and pure maple syrup until combined. Pour evenly over pecans.
HEALTHY PECAN PIE BARS - ERIN LIVES WHOLE
From erinliveswhole.com
5/5 (81)Calories 461 per servingCategory Dessert
- In a small bowl, mix together almond flour, coconut flour, maple syrup, coconut oil, vanilla, and salt until well combined. Press into bottom of pan.
MAPLE PECAN PIE BARS - TUTTI DOLCI
From tutti-dolci.com
- Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper. Whisk together melted butter, sugar, brown sugar, and vanilla until combined.
- Whisk together flour, baking soda, salt, cinnamon, and nutmeg in a medium bowl; add to butter mixture and fold in until completely incorporated. Press dough evenly into bottom of prepared pan. Bake crust for 16 to 20 minutes, until lightly golden and set. Transfer to a wire rack and cool for 15 minutes. While the crust is cooling, increase oven temperature to 400°F and make filling.
- For the filling, place sugar in a medium bowl. Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a medium brown, about 5 minutes. Remove from heat and add to bowl with the sugar.
- Combine maple syrup and bourbon in the same saucepan. Simmer over medium-low heat until the mixture reaches 225°F, about 10 minutes. Immediately pour the mixture into the bowl with the sugar and brown butter. Let stand for 1 minute, then whisk until smooth.
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