Im A Little Nutty Pecan Pie Bars Food

PECAN PIE BARS

Steps:

• Preheat the oven to 350 degrees F and line a 9x13 pan with parchment paper.
• In a large bowl, whisk together the flour, powdered sugar, and salt.
• Cut in the cold butter until only pea-sized pieces remain.
• Transfer the mixture to the prepared pan, pressing it into an even layer.
• Bake for 20 minutes, or until set.
• Whisk the eggs, brown sugar, honey, maple syrup, melted butter, vanilla, and salt together in a large bowl.
• Fold in the pecans, and pour the mixture over the partially baked shortbread crust (it's ok if the crust is still hot).
• Bake the pecan pie bars until the filling is set (20 to 25 minutes).
• Cool completely, run a thin knife around the edges to loosen, then remove to a cutting board to cut into squares.

NUTTY PECAN BARS

Steps:

• Preheat oven to 350°F. Mix flour and 1/4 cup of the sugar in large bowl. Cut in 8 Tbsp. (1 stick) of the margarine with pastry blender or 2 knives until mixture resembles coarse crumbs. Press firmly onto bottom of 13x9-inch baking pan. Bake 10 to 12 minutes or until lightly browned.
• Melt remaining 2 Tbsp. margarine; pour into large bowl. Add eggs, corn syrup, remaining 1/2 cup sugar and vanilla; beat with wire whisk until well blended. Stir in pecans. Pour over crust.
• Bake 25 minutes or until filling is set. Cool completely in pan. Cut into 20 bars to serve.

I'M A LITTLE NUTTY PECAN PIE BARS

Steps:

• Preheat oven to 350 degrees F.
• Cut 3/4 cup butter into 1/2 inch pieces.
• In a food processor blend butter, flour, 1/2 cup brown sugar and the salt until mixture becomes slightly crumbly.
• Sprinkle mixture into a 9x13 baking pan and press evenly onto the bottom.
• Bake on middle rack of oven for 20 minutes or until golden brown.
• Coarsely chop pecans.
• Melt remaining 1/2 cup butter and remaining 1 cup brown sugar, honey and cream in a heavy saucepan.
• Simmer mixture stirring occasionally for 1 minutes.
• Stir in pecans and then pour mixture over hot crust and spread evenly.
• Bake on middle rack of oven for 20 minutes or until bubbling; remove and let cool.
• When slightly cooled, run a sharp knife around the edge of the pan to loosen bars.
• Cool completely in the pan and cut into bars.
• Bars will keep for 5 days covered at room temperature.

I'M A LITTLE NUTTY PECAN PIE BARS

Steps:

• Preheat oven to 350 degrees. Cut ¾ cup (1 ½ sticks) butter into ½-inch pieces. In food processor, blend butter, flour, ½ cup brown sugar and the salt until mixture begins to form small lumps. Sprinkle mixture into 13-by-9-inch baking pan and, with a metal spatula, press evenly onto bottom. Bake shortbread in middle of oven until golden, about 20 minutes. While shortbread bakes, prepare topping. In food processor, coarsely chop pecans. In a heavy saucepan, melt remaining ½ cup (1 stick) butter and stir in remaining 1 cup brown sugar, honey and cream. Simmer mixture, stirring occasionally, 1 minute and stir in pecans. Pour pecan mixture over hot shortbread and spread evenly. Bake in middle of preheated oven until bubbling, about 20 minutes. When slightly cool, run sharp knife around edge of pan to loosen bars. Cool completely in pan and cut into bars. Bars keep, covered, five days at room temperature.

CHEWY PECAN PIE BARS

Steps:

• Pour butter into a 9 x 13 inch baking pan; set aside.
• In a mixing bowl, combine brown sugar, flour eggs, vanilla, baking soda and salt; mix well.
• Stir in pecans.
• Spread over butter.
• Bake at 350 degrees for 30 to 35 minutes.
• Remove from the oven; immediately dust with confectioner’s sugar.
• Cool before cutting.

NUTTY NOEL BARS

Steps:

• Heat oven to 350. In large bowl, beat brown sugar, butter, vanilla and egg yolk with mixer on medium speed. Stir in flour and salt.
• Press dough in ungreased 13 x 9 inch pan. Bake 25 minutes or until light brown.
• Immediately sprinkle white baking chips over baked layer. Let stand 5 minutes or until softened; spread evenly. Sprinkle with nuts; press gently into topping. Cool completely, about 1 hour.

BEST EVER PECAN PIE BARS

Steps:

• Preheat the oven to 350°.
• For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes.
• Add the eggs and the vanilla and mix well.
• Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined.
• Press the dough evenly into an ungreased 9" x 13" x 2" baking sheet, making an edge around the edge like you would a pie crust . It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
• For the topping, combine the butter, corn syrup, and brown sugar in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in heavy cream and pecans.
• Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.