Frozen Butter Pecan Crunch Bars Food

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 CRUNCH

Steps:

• Combine cracker crumbs and butter; press into a 13-in. x 9-in. dish. Chill., In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Fold in ice cream and whipped topping. Spoon over crust. Sprinkle with candy. , Freeze for at least 2 hours. Remove from the freezer 20 minutes before serving.

CRUNCHY PECAN BARS

Steps:

• Preheat oven to 275°F (135°C). Butter a 15 x 10 jelly-roll pan.
• In a large bowl, cream butter and sugar until light and fluffy.
• Add egg yolk and vanilla; mix well.
• In a medium-size bowl, mix flour and cinnamon.
• Sfir flour mixture into creamed mixture, using hands to mix stiff dough, if necessary.
• Spread evenly in buttered jelly-roll pan.
• In a small bowl, beat egg white just until well mixed; spread over dough.
• Sprinkle pecans evenly over top, then sprinkie lightly with sugar.
• Bake in preheated oven about 1 hour or until set. Cut in 2 x 1" bars or diamond shapes while still very warm.
• Remove cookies from baking sheet to wire racks and cool.
• Cookies become crisp as they cool.

PECAN BUTTER CRUNCH

Steps:

• Cook sugar, syrup and water until mixture thickens and bubbles (about 230 degrees). Add butter and pecans. Stir continuously and continue cooking until nuts begin to brown or start popping (290 degrees). Remove from heat. Add vanilla and soda and stir thoroughly. Pour quickly in several pieces on large buttered surface. Do not spread with knife or spoon. Allow to cool slightly. Stretch and pull with hands until very thin. (The thinner it is stretched, the more brittle it will be.) When cooled and hardened, break into small pieces. Store in airtight container.

FROZEN BUTTER PECAN CRUNCH BARS

Steps:

• Prepare a 13 x 9-inch ungreased glass Pyrex baking dish.
• In a bowl combine the graham cracker crumbs with sugar and melted butter or margarine; mix well.
• Pat the mixture into the bottom of the prepared baking dish; chill until completey cool.
• In a mixing bowl beat the two vanilla pudding mixes with 2 cups milk until well blended (about 1 minute).
• Fold in the softened ice cream and Cool Whip topping until completely blended.
• Spoon over the crust.
• Sprinkle with chopped candy bars.
• Freeze until firm.
• Thaw about 15 minutes before slicing.

FROZEN BUTTER PECAN CRUNCH

Steps:

• In a bowl, combine graham cracker crumbs and melted butter.
• Pat evenly into bottom of an ungreased 13x9-inch baking pan.
• Chill thoroughly in freezer.
• In a mixing bowl, beat the pudding mixes with half and half or milk until well blended (about 1 minute).
• Fold in the icecream and Cool Whip whipped topping; spoon over chilled crust.
• Sprinkle with crushed Heath bars; Freeze.
• Remove from freezer about 20 minutes before serving.
• Store tightly covered with foil in the freezer.

BUTTER PECAN CRUNCH

Steps:

• Mix crumbs and butter; press into bottom of 9x13 pan.
• Chill.
• Beat pudding mixes and milk until well blended.
• Fold in ice-cream and Cool Whip.
• Spoon over crust.
• Sprinkle with crushed Heath bars.
• Freeze.
• Thaw about 20 minutes before cutting.