Pecan And Honey Bars Food

HONEY PECAN PIE BARS

Steps:

• Preheat oven to 350 degrees Fahrenheit. Line an 8x8 inch baking dish with aluminum foil and butter or spray with non-stick cooking spray.
• In the bowl of a stand mixer (or with an electric hand mixer), cream together butter and sugar. Add in salt and flour and beat until crumbly.
• Press mixture into prepared pan, and bake for 15 minutes.
• While crust is baking, begin preparing filling by combining butter, sugar, honey, and half & half in a sauce pan over medium heat. Stirring constantly, bring mixture to a simmer and allow to simmer for one minute. Remove from heat, and stir in vanilla and chopped pecans.
• Remove crust from oven and pour filling over the top. Return to oven and bake for another 15 minutes.
• Carefully (the filling will still be boiling) remove bars to a wire rack and allow bars to cool.
• Remove bars from pan and cut into pieces.

HONEY-PECAN SQUARES

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides of pan. In a large bowl, cream the butter, brown sugar and salt until light and fluffy. Gradually beat in flour. Press onto bottom of prepared pan. Bake 16-20 minutes or until lightly browned. , In a small saucepan, combine the first six filling ingredients; bring to a boil. Cook 1 minute. Remove from the heat; stir in pecans and maple flavoring. Pour over crust., Bake 10-15 minutes or until bubbly. Cool in pan on a wire rack. Lifting with parchment, transfer to a cutting board; cut into bars.

PECAN BARS I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 9 inch square baking pan.
• To make crust: In medium mixing bowl, combine flour and salt. Add in shortening until mixture resembles coarse crumbs. Press dough into baking pan and bake for 15 minutes.
• To make the filling: In large mixing bowl, beat sugar, eggs and bourbon. Slowly add in flour and salt, mixing well. Fold in coconut and pecans.
• Spread filling over hot crust. Bake 12 to 15 minutes, or until lightly browned. Let cool on wire racks before cutting into bars.

PECAN PIE BARS I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 inch jellyroll pan.
• In a large bowl, stir together the flour, 1/2 cup sugar, and salt. Cut in 1 cup of margarine until mixture resembles coarse crumbs. Sprinkle the mixture evenly over the prepared pan, and press in firmly.
• Bake for 20 minutes in the preheated oven.
• While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, 1 1/2 cups sugar, 3 tablespoons margarine, and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven.
• Bake for 25 minutes in the preheated oven, or until set. Allow to cool completely on a wire rack before slicing into bars.

HONEY PECAN TRIANGLES

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil with 2 teaspoons butter., In a large bowl, cream remaining butter and brown sugar until light and fluffy, 5-7 minutes; beat in egg yolk. Gradually beat in flour. Press into prepared pan. Bake until golden brown, about 15 minutes., Meanwhile, in a large saucepan, combine brown sugar, butter and honey. Bring to a boil over medium heat, stirring constantly; cook and stir 3 minutes. Remove from heat; stir in cream and pecans. Pour over crust. Bake until hot and bubbly, about 30 minutes. Cool completely on a wire rack. , Lifting with foil, remove from pan. Cut into 24 squares. Cut squares diagonally into triangles.

RICH & GOOEY PECAN PIE BARS

Steps:

• Grease a 9x13 pan. Preheat oven to 350 F degrees.
• Cut butter into cake mix. Pat into greased pan.
• Cover crust with the pecan halves.
• In a saucepan, cook the brown sugar, white sugar, honey, and butter over medium heat. Bring to a boil, and boil for 3 minutes.
• Remove from heat, and add the cream.
• Pour mixture over pecan halves.
• Bake 17 - 22 minutes or until bubbly.
• Let cool completely before cutting into squares.

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.

INA GARTEN'S PECAN BARS

Steps:

• Preheat the oven to 350 degrees F.
• Crust:.
• Cream butter and sugar in large mixing bowl, 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 18 by 12 by 1-inch baking sheet, making an edge around the outside. 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.
• Topping:.
• Combine the butter, honey, brown sugar, and zests 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 the 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.

PECAN-PIE BARS

Steps:

• Preheat oven to 350°F.
• In a food processor coarsely chop pecans. In a heavy saucepan melt butter and stir in 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 oven until bubbling, about 20 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered, 5 days at room temperature.

PECAN AND HONEY BARS

Steps:

• Lightly grease a 14x11-inch swiss-roll tin.
• Sift flour and salt into a bowl, Stir in sugar, then rub in butter until mixture resembles breadcrumbs. Blend egg and lemon zest. Press mixture into tin and prick pastry all over with a fork. Chill for 10 minutes.
• Preheat oven to 375°F.
• Bake pastry for 15 minutes, then remove from oven, leaving oven on.
• Heat butter, honey and sugars in a saucepan until melted, then bring to a boil without stirring for 2 minutes. Remove saucepan from heat and stir in cream and nuts. pour over base, return tin to oven and bake for 25 minutes. Cool in tin.
• Run a knife around pastry edge, invert on to a baking tray, place another tray on top and invert again. Cut into squares.