Pecan Brickle Bars Food

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 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.

CARAMEL-PECAN DREAM BARS

Steps:

• Preheat oven to 350°. In a large bowl, beat cake mix, butter and egg until crumbly. Press onto the bottom of a greased 13x9-in. baking pan., In a small bowl, beat milk, egg and vanilla until combined. Stir in pecans and toffee bits. Pour over crust., Bake 20-25 minutes or until golden brown. Cool on a wire rack. Cut into bars.

PECAN TURTLES® BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine flour, 1 cup brown sugar, and softened butter in large mixer bowl. Beat at medium speed for 2 to 3 minutes or until mixture resembles fine crumbs. Pat mixture evenly onto bottom of ungreased 13x9-inch baking pan. Sprinkle pecans evenly over crumb mixture.
• Combine 2/3 cup butter and remaining 1/2 cup brown sugar in small saucepan. Cook and stir over medium heat until entire surface is bubbly; cook, stirring constantly, 1/2 to 1 minute more. Pour into pan, spreading evenly over crust.
• Bake in preheated oven until entire surface is bubbly, 18 to 20 minutes. Remove from oven; immediately sprinkle with chocolate pieces. Let stand 2 to 3 minutes to allow chocolate to melt; use a knife or small spatula to swirl chocolate slightly. Cool completely in pan on a wire rack. Use sharp knife to cut into 48 bars.

TOFFEE PECAN BARS

Steps:

• Preheat oven to 350°. In a large bowl, mix flour and confectioners' sugar; cut in butter until mixture is crumbly., Press into a greased 13x9-in. baking pan. Bake 15 minutes. Meanwhile, in a small bowl, mix egg, milk and vanilla. Fold in toffee bits and pecans. Spoon over crust. Bake until golden brown, 24-26 minutes. Refrigerate until firm. Cut into bars.

PECAN PIE BARS

Steps:

• In a large bowl, combine flour and sugar. Cut in butter until mixture resembles coarse meal. Press firmly onto the bottom of a greased 13x9-in. baking dish. Bake at 350° for 15 minutes. , Meanwhile, in a large bowl, beat the milk, egg, vanilla and salt until smooth. Stir in toffee bits and pecans; spread evenly over baked crust. , Bake until lightly browned, 20-25 minutes longer. Cool. Cover and chill; cut into bars. Store in refrigerator.

PECAN BRICKLE BARS

Steps:

• Generously grease a 13x9 baking pan or coat with nonstick spray.
• In a medium bowl, thoroughly stir together the flour, sugar, and salt.
• Using fork, a pastry blender, or fingertips, cut in butter until the mixture is the onsidtency of fine meal.
• Sprinkle the cream over the flour mixture. Lightly stir to mix. Gently knead until the mixture hold together. If necessary, add up to 3 tsps more cream until the mixture holds together but it is not wet.
• Alternatively, in a food processor, process the dry ingredients and the butter in an off/on butter in pulses until mixture is similiar to coarse meals, do not over process.add 1 Tbsp cream, a little at a time and process in off/on pulses until mixtue begins to hold together; add just enough more cream so the mixture hold together is not wet.
• Firmly press the dough in an even layer into the baking pan.
• Refrigerate for 30 minutes.
• Preheat oven to 350°.
• Bake in the middle of the oven for 10 minutes or just tinged with brown at the edges. Transfer the pan to a wire rack and let stand until cooled to room temperature about 5 minutes.
• TOPPING:.
• Spread pecans in a medium baking pan.
• Combine the butter, brown sugar, salt, corn syrup and cream.
• Bring to a boil over medium heat and cook, stirring occasionally for 4 minutes.
• Remove from the heat, stir in the vanilla and 2 1/4 cups of the pecans.
• Sspread topping evenly over the crust.
• Bake in the middle of the oven for 20-24 minutes or until the topping is bubbly, golden brown and just slightly darker at the edges.
• Transfer the pan to a wire rack and let stand until cooled to warm. Sprinkle the chocolate morsels evenly over the top.
• Let stand until the morsels melt, then using a table knife, spread melted chocolate over the topping. It will not completely cover the topping, sprinkle the remaining 3/4 cup of pecans over the chocolate.
• Let stand until cooled to barely warm.
• Using a sharp knife, cut the slab into 32 bars, wipe knife clean between cuts.
• Let stand until completely cooled.
• Store in an airtight container for up to 2 weeks or freeze for up to 2 months.
• If freezing, leave the slab whole, then cut into bars when partially thawed.

BUTTER BRICKLE BARS

Steps:

• Preheat the oven to 350.
• Mix cake mix, egg and butter. It will be the consistency of a pie crust dough.
• Press the mixture in the bottom of a well greased sided cookie sheet. It may seem a little thin but it is ok.
• Mix the milk, chips and pecans.
• Spread the mixture over the dough.
• bake 25 minutes
• Once these have cooled, you can cut them up.

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.

BROWN SUGAR PECAN STICKY BARS

Steps:

• Preheat oven to 350*.
• Generously grease 9x13 pan or coat with nonstick spray.
• In a small bowl, thoroughly stir together the oats, and 1/4 cup hot water; set aside. In a large bowl, with electric mixer on medium speed, beat together the brown sugar, butter and salt until well blended. and fluffy -- Add the egg and vanilla and beat until well blended. Fold in the pecans and coconut.
• Turn out mixture into the baking pan, spreading to the edges.
• Bake in upper third of oven for 25-30 minutes, or until the top is nicely browned and a toothpick inserted in the center comes out clean.
• Transfer the pan to a wire rack and let stand until cooled to warm. about 5 minutes.
• Meanwhile, for the topping; while the crust is cooling, in a 2 quart heavy saucepan, combine the pecans and butter.
• Bring to a simmer over medium high heat and cook, stirring constantly, for 3-4 minutes, or until butter is lightly browned, be careful not to burn.
• Using a long handled wooden spoon to avoid splattering, stir in the brown sugar, salt, cream and corn syrup until evenly incorporated.
• Return to a boil and boil briskly, stirring constantly for exactly 2 minutes.
• Remove from the heat and stir in the vanilla.
• Immediately spread the topping evenly over the still warm crust.
• Let stand until completely cooled.
• Using a large sharp knife, cut the slab into 24 bars. Before each cut, dip the knife into hot water and dry off.
• Store in an airtight container for up to 1 week or freeze for up to 1 month.
• If freezing, leave the slab whole, then cut into bars, when partially thawed.