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.
RENEE'S PECAN CRUNCH COOKIES
My grandmother baked the most wonderful cookies, cakes and breads. These she sold during the Depression to make money to help her family. This recipe is among one of my favorites, because I loved crunchy cookies and pecans. This recipe went into my hope chest in 1963.
Provided by CHARMED_TWICE
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 50m
Yield 48
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets.
- In a bowl, sift the flour, baking soda, and salt together. In a separate large bowl, cream the butter, 1 cup of white sugar, and brown sugar until smooth, and beat in the eggs and vanilla extract until well combined. Stir in the flour mixture, and mix the pecans into the dough.
- Drop the dough by tablespoons onto the prepared baking sheets, about 2 inches apart. Place 1/2 cup of white sugar into a shallow bowl. Moisten the bottom of a drinking glass with a wet cloth, and dip the glass bottom into the sugar. Flatten cookies with the sugared glass, dipping into sugar for each cookie.
- Bake in the preheated oven until lightly browned, 9 to 12 minutes. Allow to cool on sheets for a minute or two before removing to finish cooling on racks.
Nutrition Facts : Calories 105.9 calories, Carbohydrate 17 g, Cholesterol 12.8 mg, Fat 3.8 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 1.4 g, Sodium 68.4 mg, Sugar 10.8 g
ROSIE'S PECAN CRUNCHIES
Taken from Judy Rosenberg's Rosie's All Butter Fresh Cream Sugar Packed Baking Book! These cookies will melt in your mouth and are perfect for all occasions! A favorite at Rosie's Bakery! Enjoy! These cookies need to chill about 4 hours.
Provided by Sharon123
Categories Dessert
Time 45m
Yield 48 cookies
Number Of Ingredients 6
Steps:
- Sift the flour and salt together in a small bowl and set aside.
- Grind the pecans in a food processor until finely chopped but not powdery, about 30 seconds. Set aside.
- Using an electric mixer on medium speed, cream the butter, brown sugar, and 1/4 cup plus 3 tbls. of the white sugar in a mixing bowl until the ingredients are light and fluffy, about 2 minutes. Scrape the bowl with a rubber spatula.
- Add the dry ingredients and pecans and beat on medium low speed for 20 seconds. Scrape the bow, then beat until the flour and nuts are completely incorporated, about 15 seconds.
- Spread a 2 foot length of waxed paper on a work surface. With floured fingers, shape the dough into a rough log about 18-20 inches in length along the length of one side of the paper. Roll the log in the waxed paper and twist the ends. Refrigerate the dough for about 2 hours. Cut the log in half if necessary to fit in the fridge.
- Remove the log from the fridge and with the dough still in the waxed paper, gently roll it back and forth on the work surface to round the log.
- Place the log back in the fridge a few more hours.
- Preheat the oven to 300*F.
- Line 2 cookie sheets with parchment paper or leave them ungreased.
- Place the log on the work surface, and cut into 1/3" thick slices.
- Dip one side of each cookie in the remaining 1/2 cup white sugar and place it sugar side up an inch apart on cookie sheets.
- Bake cookies until firm to the touch and slightly golden, about 25 minutes. Be careful not to underbake these cookies, which changes the texture significantly. To test for doneness, remove one cookie from the sheet and cut in half. There should be no doughy strip in the center.
- Cool on the cookie sheets. Enjoy!
Nutrition Facts : Calories 86.5, Fat 5.5, SaturatedFat 2.6, Cholesterol 10.2, Sodium 70.7, Carbohydrate 8.9, Fiber 0.4, Sugar 4.7, Protein 0.8
PECAN CRUNCHIES
These cookies remind me of peanut brittle, if fact you could add peanuts intstead of pecans if you like. They are very tasty.
Provided by yamma
Categories Drop Cookies
Time 22m
Yield 60 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Beat sugar and butter Add brown sugar and beat on high (about 1 minute) Add eggs and blend well, set aside mixture In a med bowl combine flour, soda and baking powder Stir into sugar-butter mixture Add vanilla and mix well Add oatmeal and cornflakes to mixture and stir well Add nuts to dough Drop by teaspoons on to sprayed or parchment prepared cookie sheet Bake 11-12 minutes or until golden, these cookies will spread and become crunchie Cool on racks.
Nutrition Facts : Calories 97.4, Fat 5.3, SaturatedFat 2.2, Cholesterol 15.2, Sodium 56.1, Carbohydrate 11.8, Fiber 0.5, Sugar 7.1, Protein 1.2
PECAN BUTTER CRUNCH
Steps:
- Cook sugar, syrup and water until mixture thickens and bubbles (about 230 degrees). Add butter and pecans. Stir continuously and continue cooking until nuts begin to brown or start popping (290 degrees). Remove from heat. Add vanilla and soda and stir thoroughly. Pour quickly in several pieces on large buttered surface. Do not spread with knife or spoon. Allow to cool slightly. Stretch and pull with hands until very thin. (The thinner it is stretched, the more brittle it will be.) When cooled and hardened, break into small pieces. Store in airtight container.
CHOCOLATE TOFFEE CRUNCHIES
From the buttery crust to the golden toffee, melted chocolate and chopped pecans, these bars are filled with Noel flavor. -Joni Crans, Woodhull, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Toss wafer crumbs with brown sugar and butter; press into an ungreased 13x9-in. pan. Bake until lightly browned, 8-10 minutes., For topping, place butter and brown sugar in a small saucepan. Bring to a boil over medium heat; cook and stir 1 minute. Pour evenly over crust., Bake 10 minutes. Remove from oven; let stand 2 minutes. Sprinkle with chocolate chips; let stand until chips have softened. Spread evenly over top; sprinkle with pecans. Cool completely before cutting.
Nutrition Facts : Calories 93 calories, Fat 6g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 55mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
PECAN POTATO CHIP CRUNCHIES
This came out of a supermarket leaflet from Robin Hood flour. These have a light shortbread-like consistency and a surprise crunch. They go over well with kids and are a perfect choice for bake sales. If you have weird kids, you might try this with the ketchup flavoured chips.
Provided by Cecily Parsley
Categories Drop Cookies
Time 25m
Yield 48 cookies
Number Of Ingredients 7
Steps:
- Crush potato chips down to 1/2 cup in a plastic bag with rolling pin. In a medium bowl cream butter, sugar and vanilla until light and fluffy. Stir in flour, oat bran, potato chips and pecans until well mixed. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Flatten slightly with a floured fork. Bake in 350° oven for 8-12 minutes or until golden.
Nutrition Facts : Calories 66.7, Fat 4.8, SaturatedFat 2.5, Cholesterol 10.2, Sodium 27.4, Carbohydrate 5.9, Fiber 0.4, Sugar 2.2, Protein 0.7
PECAN CRUNCHIES
from darlene kossman she says these are special cookieok ive made these rascels and they are like a pie crust cookie you had best like cinnamon .and i cut the recipe in half when i did them because you would have cookies coming out your ears.these are not my fav recipe of darlenes but rudy liked them he said they would be good with or milk , i would not put as much sugar topping on next time but rudy was happy and wanted them for later
Provided by Dienia B.
Categories Bar Cookie
Time 55m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- combine butter 1 cup sugar and egg yolk when i cut recipe in half i used a medim egg instead of the large eggs darlene used
- sift flour with 2 teaspoons cinnamon
- mix into butter mixture until thoughly blended.
- press lightly with floured hands into very well greased pan these things stick . shallow pan like a largecookie sheet 1/4 inch layer thick.
- beat egg white til foamy.and almost stiff
- pour over layer spread out
- combine remaining sugar and cinnamon
- sprinkle over egg white.
- sprinkle finely chopped pecans over sugar
- bake 20-25 minutes in 375 degree oven
- cut in squares while hot.
Nutrition Facts : Calories 284.3, Fat 16.9, SaturatedFat 7.8, Cholesterol 42.1, Sodium 106.3, Carbohydrate 32.2, Fiber 1.4, Sugar 19.1, Protein 2.8
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