Coffee Pecan Crunch Bars W Recipes

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.

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.

Steps:

• For the crust: Heat the oven to 350 degrees F and arrange a rack in middle. Line an 8 by 8-inch baking dish with aluminum foil, leaving a few inches of overhang on each side.
• Combine the pecans, butter, flour, sugar, and salt in bowl of a food processor and pulse until the mixture is well combined and it resembles coarse meal. Press the mixture evenly into the prepared baking dish and bake until lightly golden, about 25 to 30 minutes. Remove from the oven and immediately make the filling.
• For the filling: Whisk together the sugar, molasses, corn syrup, butter, rum if using, vanilla, salt, and eggs in a small bowl until well combined. Add the pecans and stir to coat. Pour the pecan mixture over the hot crust and return the baking dish to the oven.
• Bake until top is browned and set, about 25 to 30 minutes. Remove from the oven and let cool completely before removing from dish and cutting into 1-inch squares.

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.

Steps:

• Preheat oven to 325°F. Whisk first 3 ingredients in medium bowl to blend.
• Using electric mixer, beat butter and sugar in another medium bowl until blended, about 2 minutes. Add espresso powder and almond extract; beat 1 minute. Stir in flour mixture in 3 additions, mixing until just absorbed after each addition. Stir in chocolate chips and almonds (dough will be thick).
• Turn dough out onto ungreased rimmed baking sheet. Using hands, press dough into 12-inch square. Pierce all over with fork at 1-inch intervals.
• Bake until edges are lightly browned and beginning to crisp, 45 to 50 minutes. Cool on sheet 1 minute. Cut into 48 bars. Immediately transfer to rack; cool (bars will crisp as they cool). DO AHEAD: Can be made 5 days ahead. Store in airtight container at room temperature.

Steps:

• Heat oven to 375°F. Grease bottom and sides of 15x10x1-inch pan with shortening or cooking spray (do not use dark pan).
• In large bowl, beat 3/4 cup butter and 1/3 cup brown sugar with electric mixer on medium speed until light and fluffy. Add egg; beat until well blended. On low speed, beat in flour until dough begins to form. Press dough in pan.
• Bake 12 to 17 minutes or until edges are light golden brown. Meanwhile, in 2-quart saucepan, heat 1 cup butter, 3/4 cup brown sugar and the corn syrup to boiling over medium heat, stirring frequently. Boil 2 minutes without stirring.
• Quickly stir pecans into corn syrup mixture; spread over partially baked crust. Bake 20 to 23 minutes or until filling is golden brown and bubbly.
• Immediately sprinkle chocolate chips evenly over hot bars. Let stand 5 minutes to soften. With rubber spatula, gently swirl melted chips over bars. Cool completely, about 1 hour. For bars, cut into 24 squares (6 rows by 4 rows), then cut each square in half to make triangles. Store in refrigerator.

Steps:

• Butter or oil a 9-by-13-by-2-inch pan and line with parchment. Butter the parchment. Sift together the flours and salt. Place the mixture in the bowl of a food processor fitted with the steel blade and add the sugar. Pulse to blend together. Add the butter and pulse until the mixture is crumbly. With the machine running, add the vanilla extract and ice water and process until the dough comes together on the blades. Stop the machine and, using your hands, press into an even layer in the prepared pan. Pierce with a fork all over and chill for 30 minutes. Meanwhile, preheat the oven to 350 degrees Fahrenheit.
• Bake the cookie base for 20 minutes, until it is just beginning to color. Allow to cool for 5 minutes before adding the top layer.
• Cream the butter with the honey, salt and nutmeg in a mixer fitted with the paddle attachment or in a food processor fitted with the steel blade. Beat in the eggs and vanilla. The mixture will look broken, which is fine.
• Distribute the chocolate and then the pecans evenly over the cookie layer. Scrape in the butter and egg mixture and spread in an even layer. Place in the oven and bake 20 to 25 minutes, until set. Remove from the heat and allow to cool completely before cutting.

Steps:

• Preheat oven to 350*. Blend all ingredients (except almonds & chocolate chips) thoroughly. Stir in the almonds and chocolate chips.
• Spread batter evenly in an ungreased 15" x 10" x 1",jelly roll pan.
• Bake 18-25 minutes, or until lightly browned and crisp. Cut into 2" x 1" bars while still warm.

Steps:

• Preheat oven to 325°F.
• Generously grease a 9x13-inch baking pan or coat with nonstick spray.
• In a medium bowl, thoroughly stir together the flour, ground espresso beans, baking powder, and salt -- set aside.
• In a large bowl, with electric mixer on medium speed, beat together butter, brown sugar, corn syrup, coffee mixture, vanilla, and almond extract until lightened and fluffy.
• Stir or beat in the flour mixture, then the pecans and candy, until evenly incorporated.
• Turn out the mixture into the pan, spreading to the edges.
• Place a sheet of wax paper over the layer, and press it out until flat and smooth on top. Peel off and discard the paper. Bake in the middle of the oven for 23-27 minutes or until just barely firm when pressed in the center and faintly darker at the edges; be careful not to overbake. Transfer to a wire rack and let stand until barely warm. For the icing -- In a small bowl, vigorously stir together the powdered sugar, butter, coffee mixture, vanilla and almond extract until well blended and smooth.
• Stir in enough warm water, a little at a time, to yield a slightly runny icing.
• Using a table knife, immediately spread the icing evenly over the bars, work quickly, at the icing firms rapidly.
• Let stand until completely cooled and the icing is completely set.about 1 hour.
• Using a large sharp knife cut into 24 bars, wipe knife clean between cuts.
• Store in an airtight container for up to 1 week or freeze up to 1 month.
• If freezing, leave the slab whole, then cut into bars when partially thawed.

Steps:

• For the base: Line a baking sheet with parchment and put a 15-by-11-inch ring mold on top. Spray the parchment and ring mold with cooking spray.
• Melt the praline paste and white chocolate in a heatproof bowl set over (but not touching) a saucepan of simmering water, stirring to combine. Fold in the feuilletine. Spread evenly on the bottom of the prepared ring mold. Sprinkle the crushed toffee pieces over the crust. Refrigerate until firm, about 1 hour.
• For the mousse: Put the milk chocolate in a large bowl. Bloom the gelatin sheets in a bowl of ice water until soft, about 5 minutes.
• Bring the milk, coffee extract, salt and bloomed gelatin to a boil in a medium saucepan. Puree with an immersion blender until smooth, then strain through a fine mesh sieve over the milk chocolate. Let sit for 5 minutes, then stir with a rubber spatula to combine. Allow to cool to 90 degrees F on an instant-read thermometer.
• Meanwhile, whip the cream by hand or with an electric mixer on medium speed until it holds a ribbon on the surface when the whisk is lifted.
• Fold the whipped cream into the chocolate mixture in 3 additions. Pour over the feuilletine base and smooth evenly with an offset spatula. Allow to set, about 45 minutes, then wrap with plastic wrap and freeze the layered base overnight.
• For the cremeaux: Put the white chocolate and glucose syrup in a large bowl. Bloom the gelatin sheets in a bowl of ice water until soft, about 5 minutes.
• Bring the cream, milk and bloomed gelatin to a boil in a large saucepan. Strain through a fine mesh sieve over the white chocolate and glucose. Let sit for 2 minutes, then stir with a rubber spatula to combine. Press plastic wrap directly on the surface so it doesn't form a skin and cover the bowl with another piece of plastic wrap and refrigerate overnight.
• Flip the frozen layered base over (still in the ring mold), peel off the parchment and place on another parchment-lined baking sheet. Run a hot knife around the edges of the layered base and lift the ring mold to remove. Let sit at room temperature until it can be cut, 15 to 20 minutes and no more than 30 minutes. Test by touching the center with your fingertip. If it leaves a fingerprint, it's ready to cut.
• Cut into 1-by-4-inch inch bars (or whatever size you want). Whip the cremeux to stiff peaks with an electric mixer on medium-high speed and place in a piping bag with a small plain round or star pastry tip. Pipe the cremeux in small dollops or rosettes on top of each bar.

Steps:

• Preheat the oven to 350˚ F. Line a 9-by-13-inch baking pan with foil and butter the foil.
• Cook the peaches with the water and golden syrup in a saucepan until thick and jammy, mashing if needed, about 12 minutes.
• Combine the flour, pecans, confectioners' sugar, baking powder and salt in a bowl. Work in the cut-up butter until moist clumps form.
• Press two-thirds of the dough into the pan pan. Spread the peach mixture on top and sprinkle with the remaining dough. Bake at 350˚ F until browned, 40 to 45 minutes. Let cool completely in the pan, then lift out of the pan using the foil. Cut into 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.

Steps:

• Preheat oven to 350. Spread coconut on one side of a large rimmed baking sheet, and pecans on other side, keeping them separate. Toast until fragrant, 15 to 20 minutes, tossing occasionally.
• Meanwhile, coat an 8-inch square baking pan with cooking spray; line with a strip of waxed paper (leaving an overhang on two sides). Spray paper.
• In a large nonstick pot over medium-low, heat marshmallows and butter until melted, 5 to 10 minutes, stirring frequently.
• Stir in cornflakes, coconut, and pecans. Transfer to prepared pan; press in firmly with a metal spatula (coated with spray to prevent sticking). Cool until firm, about 2 hours. Remove from pan; peel off paper. Using a serrated knife, cut into squares.