Pecan Butter Tart Bars Recipes

Steps:

• 1. Prepare the base: In a small bowl, mix together the flour and sugar. Using two knives or a pastry blender or your fingers, cut butter in until mixture resembles coarse crumbs. Press evenly into 9-inch square, ungreased pan. Bake in a preheated oven for 15-18 minutes or until golden brown. Place pan on wire rack.
• 2. Prepare the Filling: In a medium bowl, combine the brown sugar, walnuts and raisins. Add eggs, flour, baking powder and vanilla and beat until well blended.
• 3. Spread evenly over hot base and bake for 20 to 25 minutes or until golden brown. Place pan on a wire rack to cool completely. (The filling may seem a bit jiggly at first but will become firm when completely cooled). Cut into 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.

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.

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.

Steps:

• Line 9-inch (2.5 L) square metal cake pan with parchment paper; set aside.
• Base: In large bowl, mix flour with brown sugar.
• With pastry blender, cut in butter until mixture is moist and crumbly.
• Press firmly over prepared pan.
• Bake in centre of 350°F (180°C) oven for 10 minutes.
• Sprinkle with pecans and press lightly; bake for 5 minutes.
• Meanwhile, in bowl, beat butter, sugar and corn syrup until smooth; beat in eggs and vanilla.
• Stir in flour and salt; pour over base.
• Bake until darkened and slightly jiggly when shaken, about 20 minutes.
• Let cool on rack. (Make-ahead: Wrap and store in airtight container for up to 1 week or freeze for up to 3 weeks.)
• Cut into bars.

Steps:

• In a large bowl, combine flour and brown sugar; cut in butter until crumbly. Press into an ungreased 13-in. x 9-in. baking dish. Top with pecans. Drizzle caramel topping evenly over pecans. , Bake at 350° for 15-20 minutes or until caramel is bubbly. Sprinkle with chocolate chips. Let stand for 5 minutes. Carefully spread chips over caramel layer. Cool at room temperature for at least 6 hours or until chocolate is set. Cut into bars.

Steps:

• Preheat oven to 425°. Line 12 muffin cups with foil liners. (Do not use paper-lined foil liners.), On a work surface, unroll crust. Cut 12 circles with a floured 4-in. round cookie cutter (save remaining crust for another use). Gently press crust circles onto bottoms and up sides of foil liners. Refrigerate while preparing filling., In a microwave-safe bowl, combine raisins and water; microwave on high 2 minutes. Drain; cool slightly., In a small bowl, mix egg, brown sugars, melted butter, vanilla and salt until blended; stir in pecans and raisins. Spoon into crust cups, dividing evenly., Bake on a lower oven rack until filling just begins to bubble up and crusts are light golden brown, 7-9 minutes (do not overbake). Cool completely in pan on a wire rack. If desired, serve with ice cream.