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
SLAB PECAN PIE BARS
Whether it's Thanksgiving or Christmas, these Pecan Pie Bars are a favorite on the dessert table here in the States and I bet elsewhere. Rich, smokey pecans mixed in with a sweet, thick filling of eggs and sugar make for a memorable treat. Prep time includes pre-baking the crust.
Provided by Kevin Is Cooking
Time 50m
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Line a 15x10" baking pan.(See Note 1) with foil or parchment paper. Set pan aside.
- For crust, in a medium bowl stir together flour, powdered sugar, and salt. With a pastry blender, cut in the butter until mixture resembles coarse crumbs. Sprinkle crumb mixture into the prepared baking pan and using hands, press to cover bottom. (See Note 2). Bake for 20 minutes or until light brown. Sprinkle with chocolate chips (optional).
- In a medium bowl stir together eggs, brown sugar, corn syrup, the 2 tablespoons melted butter, and the vanilla. Add the pecans and gently mix to coat. Pour over the baked crust, spreading evenly. Bake about 20 minutes more or until the filling is set. Cool completely in pan on a wire rack.
- Lift uncut bars out of pan by aluminum foil or parchment paper. Transfer to a cutting board; cut into bars. Makes 24 bars or 48 smaller ones.
Nutrition Facts : Calories 194 kcal, Carbohydrate 21 g, Protein 2 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 26 mg, Sodium 80 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving
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
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.
LEMON PECAN SLAB PIE
Provided by Trisha Yearwood
Categories dessert
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F. Spray a 17-by-12-inch rimmed baking sheet with nonstick cooking spray.
- Unroll the pie crusts and place them in the prepared baking sheet. Line them up so they meet in the center of the baking sheet and overlap a bit. Cut the crusts to fit together in a rectangle slightly larger than the baking sheet, pinching the center seams together. Crimp the dough around the edges of the baking sheet and cut off any excess dough around the edges. Chill while preparing the filling.
- In a large bowl, whisk together the brown sugar, granulated sugar and eggs until incorporated. Stir in the butter, milk, flour, lemon zest and juice, vanilla and 2 cups chopped pecans until combined.
- Pour the mixture into the unbaked pie shell. Arrange the pecan halves on top of the pie. Bake until the crust is golden brown and the filling is set but still a little loose in the center (it will set as it cools), about 50 minutes. Serve warm or at room temperature.
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.
PECAN PIE BARS
Make and share this Pecan Pie Bars recipe from Food.com.
Provided by loof751
Categories Bar Cookie
Time 1h
Yield 24 bars, 24 serving(s)
Number Of Ingredients 11
Steps:
- Grease the bottom and sides of a 13x9 inch baking dish.
- In a large bowl, mix the crust ingredients until mixture resembles coarse crumbs. Press evenly in the baking pan. Bake at 350 degrees for 20 minutes.
- In a large bowl, mix the eggs, corn syrup, maple syrup, sugar, salt, and melted butter until well blended. Stir in the pecans.
- Pour the pecan mixture over the hot baked crust and spread evenly. Bake at 350 degrees for 25 minutes, until set.
- Cool slightly, then cut and remove from pan (they are easier to remove while they are warm).
More about "slab pecan pie bars food"
PECAN SLAB PIE RECIPE - PILLSBURY.COM
From pillsbury.com
3.5/5 (2)Category DessertServings 16Total Time 3 hrs
- Heat oven to 375°F. Remove crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 18x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing firmly into corners and sides, stretching dough to fit, if necessary. Fold extra crust underneath and slightly on top edges of pan. Flute or crimp edges. Bake 7 minutes.
- In large bowl, beat eggs, melted butter, corn syrup, brown sugar and salt with whisk until well blended; stir in pecans. Pour evenly into prebaked crust.
- Bake 25 to 30 minutes or until center is set. Cool completely, about 2 hours. Cut into 4 rows by 4 rows. Store in refrigerator.
PECAN PIE BARS {PECAN SLAB PIE FOR A CROWD} | TASTES OF …
From tastesoflizzyt.com
4.5/5 (12)Category DessertServings 20Calories 379 per serving
- Cut into the ingredients with either a pastry cutter or two knives until the mixture resembles coarse meal.
- Line a 9x13 inch pan with parchment paper (or grease well) and press crust firmly into the bottom of the pan.
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