PECAN PIE BARS WITH SHORTBREAD CRUST
One of my favorite bars, this works well also with walnuts! The shortbread crust is light and buttery, make certain to make the crust only on a processor, mixing by hand will produce a harder textured crust, also make certain to pour the topping over the crust when it is hot out of the oven, so prepare the topping while the crust is baking, the filling takes only minutes to make! Yield is only estimated depending on size of bars. Cooking time is for both crust and topping.
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 50m
Yield 24 bars
Number Of Ingredients 9
Steps:
- Set oven to 350 degrees, set oven rack to second-lowest position.
- Butter a 13 x 9-inch baking pan.
- For the crust: In a processor blend all ingredients until mixture begins to form small clumps.
- Sprinkle the mixture into prepared baking pan.
- Lightly press the mixture down with a spatula (do not pat down too much).
- Bake in the second-lowest oven rack for 20 minutes until golden.
- Meanwhile prepare the filling/topping: In a heavy saucepan melt butter and stir in brown sugar, honey and whipping cream; simmer mixture for about 1 minute, stirring occasionally.
- Stir in chopped pecans.
- Pour the pecan mixture over hot shortbread crust and spread evenly in the pan.
- Bake on the second-lowest oven rack for about 20-22 minutes.
- Cool completely in the pan.
- *NOTE* these bars will cut better if refrigerated.
Nutrition Facts : Calories 256.3, Fat 16.7, SaturatedFat 6.9, Cholesterol 27.1, Sodium 137.6, Carbohydrate 26.6, Fiber 1.2, Sugar 17.6, Protein 2.1
PECAN SHORTBREAD BARS
These crumbly cookies are studded with crunchy pecans.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h20m
Yield Makes 18
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Line an 8-inch square baking pan with aluminum foil, leaving an overhang on all sides.
- In a food processor, pulse pecans until finely chopped. Transfer to a bowl; set aside. In processor, blend flour, sugar, butter, and salt until moist clumps form. Add reserved pecans; pulse 2 or 3 times, just to incorporate.
- Press dough evenly into the bottom of prepared pan (if dough is sticky, dip fingers in flour). With a floured fork, prick dough every 1/2 inch. Bake until lightly golden, 30 to 35 minutes.
- Cool 5 minutes in pan. Use foil overhang to lift shortbread from pan onto cutting board. With a serrated knife, carefully cut warm shortbread into 18 bars (6 rows by 3 rows). Remove from foil; cool bars completely on a rack before serving.
PECAN-PIE BARS
Categories Cookies Dessert Bake Vegetarian Kid-Friendly Quick & Easy Pecan Honey Gourmet Kidney Friendly Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 24 bars
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- In a food processor coarsely chop pecans. In a heavy saucepan melt butter and stir in brown sugar, honey, and cream. Simmer mixture, stirring occasionally, 1 minute and stir in pecans. Pour pecan mixture over hot shortbread and spread evenly. Bake in middle of oven until bubbling, about 20 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered, 5 days at room temperature.
PECAN SHORTBREAD COOKIE PIE CRUST
Make and share this Pecan Shortbread Cookie Pie Crust recipe from Food.com.
Provided by Bobbie
Categories Dessert
Time 25m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 350.
- Process cookies into crumbs in a food prcessor or crush in a heavy plastic bag with a rolling pin.
- Add melted butter and mix until combined.
- Press into bottom and sides of a nine-inch pie dish.
- Bake for 10 minutes; it will feel soft, but will firm up as it cools.
- Cool completely before filling with your favorite filling.
SOUTHERN PECAN PIE BARS
With pecans being native to the southern US, this easy bar version of the classic pie is perfect for Thanksgiving. Pair the proverbial nut with Golden Eagle syrup, an Alabama specialty, and this dessert is as Southern as they come.
Provided by Smart Cookie
Categories Desserts Pies Pecan Pie Recipes
Time 2h5m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper, leaving a 2-inch overhang on at least 2 sides. Spray the parchment paper with baking spray.
- Combine flour, butter, powdered sugar, and salt in a food processor and pulse 6 or 7 times to combine. Transfer mixture to the lined pan and press into an even layer.
- Bake in the preheated oven until lightly golden brown, about 20 minutes. Transfer pan to a wire rack.
- Combine eggs, brown sugar, melted butter, flour, and salt together in a large bowl. Mix in syrup until well combined. Stir in pecans. Pour over the still-warm shortbread crust.
- Bake in the preheated oven until filling is set, 25 to 30 minutes. Cool completely in the pan for at least 1 hour. Run a knife around the edge of the pan and pull out using the parchment overhang. Slice into bars.
Nutrition Facts : Calories 270 calories, Carbohydrate 24.5 g, Cholesterol 51.3 mg, Fat 18.4 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 6 g, Sodium 200.9 mg, Sugar 9.1 g
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