Sticky Pecan Pie Bars Recipes

GOOEY PECAN PIE BARS

Steps:

• In a large mixing bowl, stir together the flour, granulated sugar, and salt. Using a pastry blender, cut in 3/4 cup butter until the mixture resembles fine crumbs. press the mixture evenly into a greased 13x9x2-inch baking pan. Bake in a 350 degree F oven for 15 to 18 minutes or until lightly browned; set aside.
• In a medium saucepan, combine the brown sugar, corn syrup, and 1/2 cup butter. Bring to boiling over medium heat, stirring constantly. Remove from heat.
• Place the eggs in a medium bowl. Gradually stir about 1/2 cup of the hot mixture into eggs. Return all mixture to saucepan. Stir in pecans and vanilla. Pour nut mixture over baked crust.
• Bake the bar cookies for 30 to 32 minutes more or until the filling is set. Cool in the pan on a wire rack. Cut into bars to serve.

MAPLE-PECAN STICKY BARS

Steps:

• For crust:
• Preheat oven to 350°F. Butter 9x9x2-inch metal cake pan. Using electric mixer, beat butter, sugar, and egg yolk in bowl to blend. Add flour and salt; beat until moist clumps form. Gather dough together. Press dough over bottom and 1/2 inch up sides of pan. Bake crust until golden, about 20 minutes. Cool.
• For filling:
• Combine first 4 ingredients in medium saucepan. Bring to boil, stirring until butter melts and mixture is smooth. Boil filling 30 seconds. Remove from heat; mix in vanilla, then nuts.
• Pour hot filling into crust. Bake bars until filling is bubbling in center, about 15 minutes. Cool bars completely in pan on rack (filling will become firm). Chill at least 1 hour and up to 2 hours. (Can be made 3 days ahead. Cover and keep chilled.) Cut into 30 bars.

STICKY PECAN PIE BARS

Steps:

• Preheat oven to 350 degrees F. Set aside an ungreased 13- x 9-inch baking pan.
• Place the cake mix, melted butter and egg in a large mxing bowl. blend with an electric mixer on low speed for 2 minutes. Stop the machine and scrape down the sides of the bowl several times. The batter should come together in a thick dough. Using your fingertips, press the crust mixture evenly over the bottom and 1/2 inch up the sides of the pan, smoothing it out. Place the pan in the oven.
• Bake the crust until it just begins to brown, 20 minutes. Remove pan from oven and set aside. Leave oven on.
• Meanwhile, prepare the filling. Place the corn syrup, brown sugr, eggs, and vanilla in the same mixing bowl used to prepare the crust, and with the same beaters (no need to wash) blend with an electric mixer on medium speed until well combined, 1 minute. Stop the machine, scrape the sides of the bowl down with a rubber spatula, and fold in the pecans until well distributed.
• Pour the filling over the baked crust and spread with the spatula so that the filling covers the entire surface. Return pan to oven.
• Bake the bars until the crust is golden brown and the filling just starts to set, 22-25 minutes. Remove the pan from the oven and place on a wire rack to cool, 30 minutes.
• Cut into 24 bars. Remove the bars from the pan with a metal spatula and serve.
• Bars may be frozen for up to 6 months. Thaw overnight in the refrigerator before serving.

STICKY TOFFEE PECAN SHORTBREAD BARS

Steps:

• Grease and line a 23cm square or 30cm x 26cm rectangular cake tin depending on the desired thickness you prefer for your bar.
• Preheat the oven to 150 degrees Celsius.
• In a food processor, blend all the shortbread ingredients until fine bread crumbs are formed.
• Add all the crumbs straight into your prepared tin and firmly press the crumbs into the tin using a spoon or the palm of your hand.
• Bake for about 17 minutes for a 30cm tin and 30 minutes for the thicker bars in the 23cm tin.
• Keep an eye on the shortbread you only want a pale colour to the shortbread.
• While the shortbread is cooking make the topping.
• In a small pot that will be able to hold the nuts and pecan at the end too, add the butter, caster sugar and cream.
• Stirring continuously and on a low heat melt the ingredients.
• Once melted bring the mixture to a boil and allow the mixture whilst still stirring to boil for a minute or so just to amalgamate together.
• Add the nuts and dates and top the shortbread with a thin layer, spreading gently with a spatula or tablespoon.
• Return the shortbread to the oven and bake between 10-15 minutes or until golden brown.
• Cut into bars or squares once the mixture has cooked with a bread knife.

PECAN PIE BARS

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.