CHEWY CINNAMON BARS
The cinnamon flavor's BIG in these bars. I bake them during the holidays to give as gifts to my daughters' teachers.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar. Add egg; beat well. Combine the flour, cinnamon and salt; add to creamed mixture and beat until smooth. Stir in pecans. Spread into a greased 8-in. square baking pan. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cut into small bars while warm; roll in confectioners' sugar.
Nutrition Facts : Calories 150 calories, Fat 10g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 88mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.
FAVORITE PECAN PIE BARS
This pecan bar recipe is the perfect little gift this winter. Send your favorite holiday travelers on their way with a package of these nutty little bars to eat when they get home. -Sylvia Ford, Kennett, Missouri
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, mix flour, sugar and salt; cut in cold butter until mixture resembles coarse crumbs. Press into a greased 15x10x1-in. baking pan. Bake 20 minutes., For filling, in a large bowl, whisk eggs, corn syrup, sugar, melted butter and vanilla. Stir in pecans. Spread over hot crust., Bake 25-30 minutes longer or until filling is set. Cool completely in pan on a wire rack. Cut into bars.
Nutrition Facts : Calories 157 calories, Fat 8g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 54mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
CINNAMON PECAN BARS
Clipped from a community cookbook and submitted by Peter Campbell. He says "a delicious and fragrant cinnamon shortbread that will receive accolades! Worth the work!"
Provided by Oolala
Categories Dessert
Time 1h15m
Yield 36 bars, 18 serving(s)
Number Of Ingredients 8
Steps:
- Beat egg.
- Combine next 5 ingredients, then beat in 1/2 of the beaten egg.
- Stir flour until fluffy and gradually stir into butter/sugar mixture.
- Stir in the nuts.
- Press this dough into 13" X 10" greased pan and brush the other 1/2 of the egg on top.
- Bake at 275 degrees for 1 hour.
- Cool for 10 minutes and cut into even-sized bars.
Nutrition Facts : Calories 236.6, Fat 15, SaturatedFat 7, Cholesterol 38.9, Sodium 114.2, Carbohydrate 24.3, Fiber 1.6, Sugar 12.1, Protein 2.5
CINNAMON PECAN BUNS
Provided by Food Network
Time 1h50m
Yield 12 buns
Number Of Ingredients 13
Steps:
- These sweet, buttery and nutty treats are delicious with a cup of tea or coffee. Normally made with a yeast-risen dough, the buns in this recipe are made using a slightly faster method.
- Preheat the oven to 450 degrees F/ 230 degrees C /Gas mark 8, and butter and flour the cake tin.
- For the filling: Cream the butter and cinnamon together in a large bowl or in an electric food mixer until soft. Add the brown sugar and beat until the mixture is light and fluffy and then stir in the chopped toasted pecans. Set aside (not in the refrigerator).
- For the dough: Sift the flour, baking powder and cinnamon together into a large bowl.
- Add the caster sugar, then add the butter and, using your fingertips, rub it in until the mixture resembles bread crumbs. Whisk the beaten egg and milk together in a separate bowl, then make a well in the centre of the dry ingredients and pour in most of the liquid (all but 2 fluid ounces/60 ml). Using one hand with your fingers outstretched like a claw, move your hand around in one direction (clockwise or counter-clockwise) until the dough comes together. Cook's Note: You may need to add the rest of the milk as the dough should be soft and a little sticky.
- To make the buns: Tip the dough out onto a floured work surface and dust with flour. Using a rolling pin, roll out the dough until it is a 14 by 10- inches/35 by 25 cm rectangle and about 3/4-inch/2 cm thick.
- Spread the filling all over the rectangle, then with the widest end facing you, roll up the dough away from you so that it resembles a Swiss roll. Cut the 'log' 11 times to make 12 slices, each 1 1/4-inches/3 cm thick. Place the pieces cut-side facing up, with a tiny bit of space between each 'swirl', in the prepared cake tin.
- Bake in the oven 10 minutes, then reduce the oven temperature to 400 degrees F/200 degrees C/Gas mark 6 and cook for a further 25 to 35 minutes or until risen, golden brown and cooked in the centre. They should have joined together to make a lovely cluster of buns.
- Allow the buns to stand in the tin for 2 to 3 minutes before carefully turning out and cooling on a wire rack. When cool, transfer to a serving plate or cake stand.
- For the icing: Sift the icing sugar (confectioners') into a bowl, add 1 tablespoon boiling water and mix well, adding another 1/2 to 1 tablespoon boiling water, if necessary, until the icing is soft, but not too runny. Drizzle the icing over the buns.
- To serve: Break each bun off with your hand or cut into slices.
CHOCOLATE-DRIZZLED CINNAMON PECAN BARS
Infused with some of the season's favorite flavors, Chocolate-Drizzled Cinnamon Pecan Bars are the perfect end to a holiday feast. Guests will be sure to save room for these delicious cookie bars, which also make great homemade gifts.
Provided by Chef mariajane
Categories Bar Cookie
Time 45m
Yield 36 bars
Number Of Ingredients 8
Steps:
- Preheat oven to 300°F Beat butter and sugar in large bowl with electric mixer on high speed until light and fluffy. Add egg yolks; beat well, Add flour and cinnamon; beat on low speed until well blended. Press dough evenly into a 1/4 inch thick rectangle on large ungreased baking sheet (at least 15x21 - inches).
- Beat egg white until foamy. Brush on dough. Sprinkle with nuts; lightly press into dough.
- Bake 45 minutes or until lightly browned While still hot cut into 36 bars, 2 1/2 x 1 1/2 -inches each. Remove from baking sheet. Cool completely on wire rack.
- Melt chocolate chips in separate bowls as directed on package. Spoon each melted chocolate into a plastic sandwich bag, then cut a small piece from one of the bottom corners of the bag. Close the bag tightly, then drizzle the chocolates in a pretty pattern over the bars. Let stand until the chocolate is set, Store in an airtight container.
Nutrition Facts : Calories 116.9, Fat 7.1, SaturatedFat 3.8, Cholesterol 19.6, Sodium 39.6, Carbohydrate 12.7, Fiber 0.5, Sugar 7, Protein 1.2
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CINNAMON SHORTBREAD BARS - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
3/5 (4)Total Time 38 minsCategory DessertCalories 193 per serving
- Preheat the oven to 325 degrees. Lightly grease a 9x13 pan with butter, or line with parchment paper. Sift together the flours, baking powder, and salt.
- Cream together the butter and the sugar. Add the egg and the vanilla extract and mix until light and fluffy. Slowly add the flour mixture to the butter mixture, mix until combined. Add the pecans and stir again to distribute.
- Press the dough into the bottom of the greased pan. Press with your fingers or a pastry roller to smooth the top of the dough.
- Sprinkle the top of the dough generously with cinnamon sugar and then with chopped pecans and very lightly press them into the top of the dough.
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- In a heavy saute pan over medium heat, melt the butter. Stir occasionally, scraping the bottom of the pan, and bring the butter to a simmer. It should fizzle and pop. Continue to stir occasionally. Once the popping has died down, keep an eye on the solids in the pan: we want them to be a dark golden brown, but not to burn. Once they turn dark brown, pour the butter {scraping everything in the pan along with it} into a separate container so it won’t continue to cook. Let the butter cool for 5-10 minutes before proceeding.
- In medium bowl, combine the flour, baking powder, cinnamon, and salt. Whisk together and set aside.
- Once the butter has cooled slightly, mix it together with the two sugars. Add the eggs, one at a time, whisking to fully incorporate, then add the vanilla and mix again. Combine the wet and dry ingredients and fold together until homogenous. Fold in 2/3 of the pecans.
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