PECAN BARS
Discover a delicious holiday dessert with our Pecan Bars recipe. Layer creamy pecan pie filling on top of a crispy cookie crust to make these luscious Pecan Bars which are perfect for your upcoming party.
Provided by My Food and Family
Categories Baking Ingredients
Time 1h35m
Yield 60 servings
Number Of Ingredients 10
Steps:
- Combine flour and baking soda. Beat cream cheese and 3/4 cup butter in large bowl with mixer until blended. Add granulated sugar and 2 tsp. vanilla; mix well. Gradually add flour mixture, mixing well after each addition. Refrigerate 30 min.
- Heat oven to 350°F. Press dough onto bottom of 15x10x1-inch pan.
- Bake 20 min. or until lightly browned. Meanwhile, melt remaining butter; pour into medium bowl. Add eggs, brown sugar, corn syrup and remaining vanilla; mix well. Stir in nuts.
- Spread nut mixture over warm crust. Bake 20 to 25 min. or until topping is firm around the edges but still slightly soft in the center. Cool completely.
Nutrition Facts : Calories 140, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
PECAN PIE BARS I
These pecan pie bars are great for the children and adults in any family.
Provided by MARIETA
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h5m
Yield 36
Number Of Ingredients 10
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.
Nutrition Facts : Calories 232.8 calories, Carbohydrate 30.7 g, Cholesterol 20.7 mg, Fat 12 g, Fiber 1 g, Protein 2.5 g, SaturatedFat 1.7 g, Sodium 117.5 mg, Sugar 15.2 g
PECAN BARS
These buttery pecan bars are made with an easy press-in-the-pan shortbread crust, making them the ultimate sweet and salty dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes 24
Number Of Ingredients 11
Steps:
- Make the crust: Preheat oven to 375 degrees. Line a 9-inch square baking pan with foil. In a food processor, pulse flour, sugar, and salt to combine. Add butter; pulse until mixture resembles coarse meal. Add egg; pulse just until a dough forms.
- Transfer dough to prepared pan; with floured fingers and an offset spatula, press firmly into bottom and 3/4 inch up sides. Freeze until firm, about 15 minutes.
- Prick bottom of dough; bake until lightly golden, 22 to 25 minutes. Let cool while preparing filling.
- Make the filling: In a large saucepan, bring butter, brown sugar, and corn syrup to a boil over high heat, whisking constantly, until smooth; continue boiling, without stirring, until slightly darkened, about 2 minutes.
- Remove pan from heat. Whisk in cream and salt; mix in pecans.
- Assemble and bake: Spoon hot filling evenly over crust, using spoon to arrange and press in nuts so they fit snugly (create as flat a surface as possible).
- Bake until bubbling and amber-colored, 18 to 22 minutes. Cool completely in pan.
- Using foil, lift cake from pan; peel off foil. With a sharp knife, trim edges (if desired). Cut into 6 even strips; cut each strip crosswise into 4 even strips to make 24 bars.
PECAN SQUARES
We make these all year long and when we want to go "over the top" we dip half of each square in warm chocolate.
Provided by Ina Garten
Categories dessert
Time 55m
Yield 20 large squares
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- 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 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.
- For the 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
We transformed your favorite, rich and gooey Thanksgiving pie into an easy, shareable bar! These pecan pie bars deliver big on the traditional nutty, caramel flavor and the recipe yields 36 servings. So you can forget baking two pies, this recipe will feed your whole crowd! All it takes to get these bars baking is your 13x9 pan and 15 minutes of prep time. Once they're cut and cooled, dip them in melted chocolate for a decadent holiday treat everyone will adore.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 36
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Lightly grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray.
- In large bowl, mix granulated sugar, butter and 1 teaspoon vanilla. Stir in flour. Press dough in bottom and 1/2 inch up sides of pan. Bake 15 to 17 minutes or until edges are light brown.
- Meanwhile, in medium bowl, beat brown sugar, corn syrup, 1 teaspoon vanilla, the salt and eggs with spoon. Stir in pecans. Pour over crust.
- Bake 25 to 30 minutes or until set. Loosen edges from sides of pan while warm. Cool completely, about 1 hour. For bars, cut into 9 rows by 4 rows. Dip 1 end of each bar into melted chocolate; lay flat on waxed paper to dry.
Nutrition Facts : Calories 115, Carbohydrate 16 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 60 mg
CLASSIC PECAN PIE BARS
Steps:
- Heat oven to 350°F.
- Combine 1 3/4 cups flour, butter and sugar in bowl. Beat at medium speed, scraping bowl often, until mixture resembles coarse crumbs. Stir in 1/3 cup pecans.
- Press crust mixture evenly onto bottom of ungreased 13x9-inch baking pan. Bake 18-22 minutes or until edges are very light golden brown.
- Combine brown sugar, 6 tablespoons flour, and salt in large bowl; whisk until mixed. Add corn syrup, eggs and vanilla; mix well. Stir in 1 1/2 cups chopped pecans. Spread evenly over hot, partially baked crust. Bake 30-35 minutes or until filling is set and knife inserted 1-inch from edge comes out clean.
- Cool completely. Refrigerate 30 minutes. Cut into bars.
Nutrition Facts : Calories 170 calories, Fat 8 grams, SaturatedFat grams, Transfat grams, Cholesterol 30 milligrams, Sodium 125 milligrams, Carbohydrate 23 grams, Fiber 0 grams, Sugar grams, Protein 2 grams
BROWN BUTTER PECAN PIE BARS
These ultra flavorful brown butter pecan pie bars made with maple syrup are so much easier than baking an entire pie.
Provided by Sally
Categories Pie
Time 4h
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan or line with parchment paper leaving an overhang on the sides to lift the finished bars out. Set aside.
- Slice the butter up into pieces and place in a light-colored skillet. (Light colored helps you determine when the butter begins browning.) Melt the butter over medium heat, stirring occasionally. Once melted, the butter will begin to foam. Keep stirring occasionally. After 5-8 minutes, the butter will begin browning- you'll notice lightly browned specks begin to form at the bottom of the pan and it will have a nutty aroma. Once browned, remove from heat immediately and allow to cool for 5 minutes.
- In a large bowl, stir the brown butter, granulated sugar, vanilla extract, and salt together in a medium bowl. Stir in the flour until evenly combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes.
- Combine the butter, brown sugar, maple syrup, and heavy cream in a medium saucepan over medium heat. Whisk to combine the ingredients and dissolve the sugar. Bring to a boil and allow to boil for 3 minutes. As it is boiling, carefully spoon 1/2 cup of the mixture into a glass measuring cup. Slowly drizzle it into the beaten eggs. Stir frequently to keep it moving so the eggs do not scramble. Once the 1/2 cup mixture is added to the beaten eggs, slowly drizzle and whisk this back into the pot. The trick is to always be stirring/whisking to avoid scrambling the eggs. Remove from heat, stir in the pecans, and pour evenly over the crust.
- Bake for 30-35 minutes. A toothpick inserted in the center should come out *mostly* clean. If the top is getting too brown as it bakes, loosely cover with aluminum foil. Remove from the oven, set on a wire rack, and allow to cool completely before cutting into squares. Cover and store leftover bars at room temperature or in the refrigerator for up to 1 week.
BUTTER PECAN BARS
A friend of mine, who picks pecans every year, brought me some of these yummy bars along with a sack of pecans. They are incredibly rich and gooey, and freeze like a dream. Easy and perfect for the holiday season.
Provided by Franci
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 55m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 537.7 calories, Carbohydrate 68.9 g, Cholesterol 92.3 mg, Fat 28.4 g, Fiber 1.8 g, Protein 5 g, SaturatedFat 12.2 g, Sodium 148.2 mg, Sugar 52.4 g
PECAN PIE BARS
I found this recipe in the Capital Cookbook that is published by Fundcrafters. I baked it the first time for a bake sale and it was a real hit. It is fairly quick and easy to assemble. It is really rich, so a little goes a long way.
Provided by Jellyqueen
Categories Pie
Time 1h10m
Yield 48 small squares
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Prepare and bake Cookie Crust as follows: Spray 10 x 15-inch baking dish with Pam.
- Beat at medium speed the sugar, flour, salt and butter.
- Beat until mix is fine crumbs.
- Press into pan.
- Bake 20 to 30 minutes or until light brown.
- While baking prepare filling as follows: Beat eggs, corn syrup, sugar, butter and vanilla until blended.
- Stir in pecans.
- Pour over hot crust.
- Bake 30 minutes.
- Cool and cut into squares.
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.
PECAN SHORTBREAD SQUARES
With a buttery shortbread crust and rich caramel-pecan topping, these pecan squares make a wonderful potluck dessert for the holidays.
Provided by Jennifer Segal
Categories Desserts
Time 1h
Yield 16 ({2-inch|5-cm}) squares
Number Of Ingredients 12
Steps:
- Cover a 9-inch square baking pan with heavy duty aluminum foil. Push foil neatly into corners and up sides of the pan, using two pieces if necessary to ensure it overlaps all edges (the overhang will help removal from pan). Spray foiled pan with nonstick cooking spray.
- Place the flour, cornstarch, confectioners sugar and salt in a bowl of a food processor fitted with the blade attachment. Pulse a few times to mix. Add the butter and pulse until the mixture resembles coarse meal with pea-size clumps of butter within. It will seem dry; that's okay. Transfer mixture to the prepared pan and press firmly with your fingers into an even layer over the bottom. Refrigerate for 15 minutes. While the crust is in the refrigerator, adjust an oven rack to the middle position and preheat the oven to 350° F. Bake the crust until crust is set but not browned, about 17 minutes. Set on rack to cool. Leave oven on.
- In a heavy medium saucepan over medium-low heat, combine butter, brown sugar, honey, vanilla and salt. Stir with a wooden spoon until sugar dissolves. Turn up the heat and boil gently for 3 minutes. Stir in heavy cream and chopped pecans.
- Pour pecan mixture over crust (it's fine if the crust is still warm). Bake until filling is bubbling and caramel in color, about 20 minutes. Cool completely on rack. To cut, use the foil overhang to lift baked square out of pan and onto cutting board. Loosen the foil from the edges, then cut with a sharp knife into 2-inch squares. Store finished pecan squares in air-tight container and serve at room temperature.
- Freezer-Friendly Instructions: These can be frozen for up to 3 months. After they are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap with the layers separated by wax or parchment paper. Thaw overnight on the countertop before serving.
Nutrition Facts : Calories 357, Fat 29 g, Carbohydrate 26 g, Protein 3 g, SaturatedFat 11 g, Sugar 18 g, Fiber 2 g, Sodium 88 mg, Cholesterol 41 mg
PECAN-PIE BARS
Categories Cookies Dessert Bake Vegetarian Kid-Friendly Quick & Easy Pecan Honey Gourmet Kidney Friendly Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 24 bars
Number Of Ingredients 6
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 BARS
Steps:
- Preheat oven to 350 degrees F.
- Line a 13 by 9-inch baking dish with foil allowing an overhang about 2 inches off the sides. Butter the foil.
- In a food processor, blend together flour, sugar, butter and salt until the mixture resembles coarse sand. Add 2 tablespoons cold water and mix until the dough just holds together. Press dough into bottom of buttered baking dish and bake in oven until golden in color, about 20 to 25 minutes.
- Meanwhile, make the filling. In a stand mixer fitted with paddle attachment, add the butter, brown sugar and a pinch of salt and mix on medium speed until light and fluffy, about 3 minutes. Add the corn syrup, flour and pecans and mix until just combined. Spread the filling over the baked crust and bake until golden brown, about 30 to 35 minutes. Remove the dish from the oven and allow it to cool completely in the pan.
- Remove from pan by pulling up the foil sides and putting it on a cutting board. Cut bars in desired size with a sharp knife and arrange them on a serving tray. Can be stored in an airtight container up to 2 days.
PECAN PIE BARS
These easy pecan pie bars start with a brown butter press-in shortbread crust and are a perfect addition to your Thanksgiving dessert table.
Categories おせち Christmas Thanksgiving baking comfort food dessert snack
Time 1h20m
Yield 12 servings
Number Of Ingredients 11
Steps:
- For crust: Preheat the oven to 350°F. Butter or spray the bottom and sides a 13x9-inch baking pan with baking spray. Line the pan with parchment paper or foil letting the excess extend over the edges of the pan.
- Cube the butter and place in a saucepan over medium heat. Cook until butter smells nutty and the solids and turned brown, 6-8 minutes. Immediately pour the butter into a medium bowl, top stop the cooking. Whisk in the sugar and salt. Add flour and stir until it is fully moistened. Press the crust evenly into the bottom of the baking pan. (The crust will be moist. Press carefully to reach all edges and corners of the pan).
- Bake for 15 minutes. Remove and lightly press down any large bubbles in the crust.
- For the filling: In a large bowl, whisk together the melted butter, corn syrup, sugar, eggs, vanilla, and salt until smooth. Stir in the pecan halves. Pour over the baked crust.
- Bake at 350°F for 30 to 35 minutes or until the topping is puffed and set (it should not wiggle). Let cool completely in the pan. Use the excess parchment or foil to lift the bars out of the pan. Cut into squares to serve.
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- Adjust the oven rack to the middle position and preheat the oven to 350 degrees F. Line a 9x13-inch baking pan with aluminum foil, leaving an overhang on all sides. Spray the foil lightly with nonstick cooking spray.
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