TOFFEE PECAN BARS
Curl up with a hot cup of coffee and one of these treats. The golden topping and flaky crust give way to the heartwarming taste of old-fashioned pecan pie. -Dianna Croskey, Gibsonia, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 3 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 179 calories, Fat 11g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 112mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
EASY PECAN PIE BARS
I'm always searching for fast and easy recipes to take to the teachers lounge. The staff goes nuts for these shortcut pecan pie bars. -Kathro Yoder, Defiance, Ohio
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Line a 13x9-in. baking pan with foil; grease foil., Reserve 2/3 cup cake mix; set aside. Combine remaining cake mix, butter and 1 egg; beat on low speed until blended. Press onto bottom of prepared pan. Bake 15 minutes. Cool on a wire rack., For filling, beat corn syrup, brown sugar, vanilla and reserved cake mix until blended. Add eggs; beat on low speed just until combined. Pour over warm crust; sprinkle with pecans., Bake until center is set, 25-30 minutes longer. Cool completely in pan on a wire rack. To serve, refrigerate at least 15 minutes. Lift out of pan; discard foil, then cut into bars.
Nutrition Facts : Calories 223 calories, Fat 8g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 174mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 0 fiber), Protein 2g protein.
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.
PECAN PIE TOFFEE BARS
This was published in the Dallas Morning News in December 2010 as a prize winner in their holiday cookie contest.
Provided by bunkie68
Categories Bar Cookie
Time 35m
Yield 36 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- Unroll the dough into two long rectangles. Place in an ungreased 9 x 13 inch pan and press over bottom and 1/2 inch up the sides to form a crust. Firmly press perforations to seal. Bake for 5 minutes. Set aside.
- In a bowl, combine the pecans, sugar, corn syrup, butter, vanilla, egg, chocolate chips, and chocolate toffee bits.
- Pour over the partially baked crust.
- With a spatula, spread filling to cover the dough.
- Bake an additional 18 to 22 minutes, or until golden brown.
- Remove the pan from the oven and sprinkle with extra chocolate chips and chocolate toffee.
- Cool completely. Cut into bars.
SUPER EASY PECAN TOFFEE PIE BARS
I adapted this recipe from Paula Dean's Pecan Toffee Tassies. Since I didn't have mini cupcake pans and also sounded like to much work I did this instead
Provided by Cathy Pete
Categories Bar Cookie
Time 40m
Yield 36 bars, 10-20 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Spray or grease a 15x10 pan.
- Unroll both pie crusts and press into pan and 1/2 inch up sides.
- Combine the melted butter, brown sugar, flour, and eggs in a large bowl, mixing well.
- Add the vanilla.
- Stir in the pecans and heath bar toffee chips.
- Spoon the pecan filling evenly over the pie crust.
- Bake for 25 minutes, or until filling is set and crust is lightly browned.
- Cool in pan on wire racks. Cut in to bars.
Nutrition Facts : Calories 901.9, Fat 55.5, SaturatedFat 20.8, Cholesterol 133, Sodium 529.6, Carbohydrate 97.5, Fiber 3.2, Sugar 72.4, Protein 8.2
BUTTER PECAN-TOFFEE PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h15m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the butter and pulse until it is in pea-size pieces. Whisk the egg yolk with 1/4 cup ice water; add 2 tablespoons to the food processor and pulse a couple of times. Add the remaining egg mixture and pulse a few more times until the dough just comes together but is still crumbly. Turn out onto a piece of plastic wrap; shape into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
- Put a baking sheet on the middle oven rack and preheat to 425 degrees F for 30 minutes. Meanwhile, roll out the dough into a 12-inch round on a lightly floured surface. Ease the dough into a 9-inch pie plate. Fold the overhanging dough under itself and crimp with your fingers or a fork. Refrigerate until firm, about 30 minutes.
- Meanwhile, make the filling: Whisk the eggs, brown sugar, corn syrup, melted butter, vanilla and butter extracts, lemon juice, salt, pecans and toffee bits in a large bowl until combined. Pour the filling into the chilled crust. Transfer the pie to the hot baking sheet and reduce the oven temperature to 350 degrees F. Bake until the crust is deep golden and the filling is set around the edge but still jiggly in the center, 55 minutes to 1 hour. (Tent the crust with foil if it browns too quickly.) Transfer to a rack and let cool completely.
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 PIE BARS
These pecan pie bars are rich and delicious - just like pecan pie! They're perfect for taking to potlucks and other gatherings...I always come home with an empty pan. These Kentucky Derby pecan pie bars are the perfect snack while watching the races. -Carolyn Custer, Clifton Park, New York
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 dozen.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 127 calories, Fat 8g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 100mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.
SUPER EASY CRESCENT PECAN PIE BARS
Super fast receipe from the Pillsbury Bake-off that I modified. I made 4 pans and exactly 1 hour after I started I was pulling them out of the oven. My co-workers loved them.
Provided by Gramara
Categories Bar Cookie
Time 40m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Unroll crescent rolls into bottom of 9x13, 9x11, or 9x12 inch ungreased baking pan.
- Spread the dough over the bottom of the pan, and up the sides 1/2 inch.
- Use a drop or two of water to help seal the perforations in the dough.
- Bake in 350 oven for 8-9 minutes.
- It won't be cooked through.
- Meanwhile, mix together all other ingredients.
- Pour/spread pecan mixture over partially baked dough.
- Bake for another 20-22 minutes.
- Let cool for at least 1 hour, then cut into bars.
EASY PECAN PIE BARS
Make and share this Easy Pecan Pie Bars recipe from Food.com.
Provided by marna
Categories Bar Cookie
Time 1h
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Combine flour, sugar and salt in a large bowl.
- Cut in 3/4 cup butter thoroughly with pastry blender until you have fine crumbs.
- Press mixture evenly into sprayed or greased 13 x 9 baking pan.
- Bake at 350 for 17-20 minutes until lightly browned.
- Combine brown sugar, corn syrup and 1/2 cup butter in a sauce pan.
- Bring to a boil over medium heat, stirring gently.
- Remove from heat.
- To avoid scrambling the eggs, temper the lightly beaten eggs by stirring in 1/4 heated mixture into eggs gradually.
- Once tempered, add egg mixture to sauce pan and stir in pecans and vanilla.
- Pour filling over crust and bake at 350 for 25 minutes, or until set.
Nutrition Facts : Calories 336.2, Fat 22, SaturatedFat 7.3, Cholesterol 60.7, Sodium 104.5, Carbohydrate 34.2, Fiber 1.8, Sugar 17.5, Protein 3.7
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