Fudgy Pecan Pie Bars Food
FUDGY PECAN PIE
This started out as just a plain chocolate pie that I "dressed up" for company. Now when I serve it, guests often tell me, "Your pie looks too good to eat - but I won't let that stop me!" -Ellen Arndt, Cologne, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6-8 servings.
Number Of Ingredients 17
Steps:
- Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil and set shell aside. Reduce heat to 375°. , In a heavy saucepan, melt chocolate and butter. Remove from the heat; stir in milk and water. Add a small amount of hot chocolate mixture to eggs; return all to the pan. Stir in vanilla and salt. Pour into shell; sprinkle with nuts. Cover edges with foil. Bake for 35 minutes or until a knife inserted in the center comes out clean. Remove to a wire rack to cool completely. , In a bowl, whisk milk and pudding mix for 2 minutes. Fold in whipped topping. Spread over nut layer; cover and refrigerate. , In a bowl, beat cream until soft peaks form. Add sugar and vanilla; beat until stiff peaks form. Spread over pudding layer. Refrigerate until set, about 4 hours.
Nutrition Facts : Calories 666 calories, Fat 41g fat (21g saturated fat), Cholesterol 135mg cholesterol, Sodium 541mg sodium, Carbohydrate 68g carbohydrate (51g sugars, Fiber 1g fiber), Protein 10g protein.
FUDGY PECAN BARS
Devil's food cake and chocolate chips make bars fudgy and delicious. Pecans provide a bit of crunch.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 32
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. Measure 1/2 cup of the cake mix into medium bowl; set aside.
- In large bowl, beat remaining cake mix, 1/3 cup butter, the vanilla and 1 egg with electric mixer on low speed until crumbly. Press dough in pan. Sprinkle with chocolate chips; press into dough.
- Add melted butter and 2 eggs to reserved cake mix. Beat on medium speed until smooth. Stir in pecans. Spread mixture over crust.
- Bake 24 to 28 minutes or until center is set. Cool completely, about 1 hour. Sprinkle powdered sugar over top. For bars, cut into 8 rows by 4 rows. Store covered.
Nutrition Facts : Calories 150, Carbohydrate 16 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 140 mg, Sugar 10 g, TransFat 0 g
FUDGY PECAN PIE BARS
Looking for a dessert made using Gold Medal® all-purpose flour? Then check out these chocolate pecan bars - a crunchy treat!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 32
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Beat flour, 3/4 cup butter, 1/2 cup sugar, the cocoa and 1 teaspoon vanilla in large bowl with electric mixer on low speed until crumbly. Press in bottom of ungreased 15x10x1-inch pan. Bake 20 minutes.
- Meanwhile, beat eggs, 1/2 cup sugar, 3 tablespoons butter, the corn syrup and 1/2 teaspoon vanilla in medium bowl with wire whisk until smooth. Stir in pecans and chocolate chips. Spoon evenly over baked crust.
- Bake about 15 minutes or until set. Cool completely, about 1 hour. For bars, cut into 8 rows by 4 rows.
Nutrition Facts : Calories 190, Carbohydrate 19 g, Cholesterol 30 mg, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 50 mg
FUDGY PECAN PIE
One of our holiday favorites. I think this came from Taste of Home. Awesome. Cook time includes chill time.
Provided by ratherbeswimmin
Categories Pie
Time 5h20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Line unpricked pastry shell with a double thickness of heavy-duty foil.
- Bake at 450°F for 5 minutes.
- Remove foil and set shell aside.
- Reduce heat to 375°F.
- In a heavy saucepan, melt chocolate and butter.
- Remove from heat; stir in milk and water.
- Add a small amount of hot chocolate mixture to eggs; return all to pan.
- Stir in vanilla and salt.
- Pour into shell; sprinkle with nuts.
- Cover edges of crust with foil.
- Bake for 35 minutes or until tests done.
- Remove to a wire rack to cool completely.
- In a mixing bowl, beat milk and pudding mix until smooth.
- Fold in Cool Whip.
- Spread over nut layer; cover and refrigerate.
- In a mixing bowl, beat cream until soft peaks form.
- Add sugar and vanilla, beating until stiff peaks form.
- Spread over pudding layer.
- Refrigerate until set, about 4 hours.
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